This broth will change your life. You may even find yourself reluctant to buy store-bought brands after tasting it. This stock is foundational to many of my soup recipes. On Sundays, I will make a double batch and freeze what I can for future use. I reserve a cup or two and drink it warmed up any time of the day. It’s delicious, hydrating and satiates me. I could not ask for more.
Makes About 8 Cups
Make the stock:
In a large stock pot, add all the ingredients (see Notes) and bring to a boil over high heat. Then lower the heat and simmer for 2 hours.
Strain the stock:
Strain the stock into a clean pot or container. Compost or discard the cooked veggies. Once the chicken has cooled, shred or chop it for use in other recipes if desired.
Store the stock:
Let the stock cool completely before storing in the fridge for no longer than 4 days. Alternatively, measure the stock in a 1, 2 or 4 cup freezer tray, bag or container (see Notes) for up to one month.
Notes: Make sure the chicken and veggies are completely covered by water so adjust the amount of water as needed. Freezer food storage has come a long way and makes meal planning so much easier. Try freezing the broth in a freezer tray in the desired measurement, pop out the cube when needed and add it to soup pot or Instant Pot for the base to so many great soups and meals.
Related Recipes: Ginger Turmeric Chicken Soup Summerland Soup Classic Nosotto Mexicana Pasta Taco Soup
Ingredients
Directions
Make the stock:
In a large stock pot, add all the ingredients (see Notes) and bring to a boil over high heat. Then lower the heat and simmer for 2 hours.
Strain the stock:
Strain the stock into a clean pot or container. Compost or discard the cooked veggies. Once the chicken has cooled, shred or chop it for use in other recipes if desired.
Store the stock:
Let the stock cool completely before storing in the fridge for no longer than 4 days. Alternatively, measure the stock in a 1, 2 or 4 cup freezer tray, bag or container (see Notes) for up to one month.