Making your own homemade chicken broth could not be easier. This traditional soup is not just rich in flavours, but full of vitamins and minerals, which makes it one of the best medicines in the world.
You can use any parts of the chicken, even a whole chicken, but make sure you leave the bones in and the skin on. It works with any kind of vegetables, so use the combination of your favourite ones.
Here is my ultimate, no fuss, all-time favourite recipe.
- 1 kg chicken thighs/drumsticks/wings or combination of these (You can also use a 1, 5-2 kg whole chicken, cut into 6-8 pieces)
- 250-300g chicken liver (optional)
- 2 large carrots (peeled)
- 1 parsnip (peeled)
- 1 large celery stalk
- 1 medium white onion (peeled)
- 1 large potato (peeled)
- 250g brussels sprouts (ends trimmed and yellow leaves removed) or a quarter piece of savoy cabbage
- 250g cauliflower florets
- 3-4 garlic cloves (peeled)
- 1 red chilli
- A small handful of mixed dried mushrooms or use 100 g fresh brown mushroom (add it to the soup in the last 20 minutes)
- A good splash of soy sauce (for the beautiful colour)
- 3-4 tbsp olive oil
- 2 bay leaves, 1 tsp whole black peppercorns, chopped fresh or dried rosemary and thyme
- Salt to taste
Rinse the chicken well and dry it with a paper towel. Heat the oil in a pan and fry your chicken pieces for 2 minutes or so on each side, until they are golden brown.
Put the chicken into a large pot and add enough cold water to submerge it. Place the whole piece of cleaned vegetables (carrots, parsnip, potato, garlic cloves and chilli), and dried mushrooms into the water and season it with salt, pepper, soy sauce and herbs. You will add the rest of your vegetables and chicken liver (if you use) to the soup later on.
Cover the pot and simmer the broth on a low heat about 2-2, 5 hours. Add the rest of your vegetables and chicken liver, then simmer for 15-10 minutes. Check the taste of your soup and add some more salt, if you need it, then turn the heat off and leave it to cool a little bit.
Take the chicken meat and the bigger pieces of vegetables out from the pot. Remove bones from the meat and set aside. Serve the shredded meat and cooked vegetables with your soup or use it for another dish (for casseroles, risottos or pasta dishes).
Strain the broth and let it cool completely.
Refrigerate for up to 5 days or keep it in the freezer in small batches for up to 2 months.