Chicken Broth Without Onion or Garlic

This chicken broth skips onion and garlic entirely, making it ideal for anyone with an intolerance, a FODMAP sensitivity, or simply a preference for a milder, cleaner flavor. Instead, it relies on celery, carrots, leeks, and fresh herbs to build a savory, aromatic base that still tastes rich and comforting. The result is a versatile, golden broth that works for soups, risottos, sauces, or sipping on its own.

Ingredients

3 lb (1.4 kg) chicken bones and/or wings (raw or leftover from a roast)
2 large carrots, scrubbed and cut into 2-inch chunks (about 1 cup / 130 g)
3 celery stalks, cut into 2-inch chunks (about 1 cup / 120 g)
1 large leek, white and light green parts only, halved lengthwise and rinsed well (about 1 cup / 100 g)
1 small fennel bulb, sliced (about 1 cup / 130 g) â€“ optional
6 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
1 tsp (5 g) black peppercorns
1 tsp (5 g) salt, plus more to taste
12 cups (2.8 L) cold water

Instructions

Place the chicken bones in a large stockpot or Dutch oven (at least 8 quarts / 7.5 L). Add the carrots, celery, leek, fennel (if using), parsley, thyme, bay leaf, peppercorns, and salt.
Pour in the cold water, making sure everything is submerged. If needed, add a little more water.
Bring the pot to a boil over high heat. As soon as it boils, reduce the heat to low so the liquid is at a gentle simmer â€“ you should see small bubbles, not a rolling boil. Skim off any foam that rises to the surface with a ladle or fine-mesh spoon.
Simmer uncovered for 3 to 3Â½ hours, checking occasionally and skimming as needed. If the water level drops below the bones, add a bit of hot water to keep them covered.
After 3 hours, the broth should be deeply golden and fragrant. Remove the pot from the heat and let it cool for 15 minutes.
Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot. Discard the solids.
If you plan to use the broth immediately, skim off any fat with a fat separator or a ladle. For a clearer broth, you can also refrigerate it overnight and remove the solidified fat the next day.
Taste and add more salt if needed. Use immediately, or cool completely and store as directed below.

Tips

Don’t boil hard: A vigorous boil makes the broth cloudy and can give it a greasy texture. Keep it at a gentle simmer for the clearest, cleanest flavor.
Roast the bones first (optional): For a deeper, more robust flavor, spread the bones on a baking sheet and roast at 425Â°F (220Â°C) for 30 minutes before adding to the pot. This adds a rich, caramelized note and a darker color.
Use a mix of bones: Raw chicken wings or backs add gelatin, which gives the broth body and a silky mouthfeel. If using only roasted carcass bones, add a couple of chicken feet or a pack of wings for extra richness.
Skim regularly: The foam that rises in the first 30 minutes contains impurities. Skimming it off yields a cleaner, more professional-looking broth.

Serving Suggestions

Use this broth as a base for chicken noodle soup, risotto, or a simple vegetable soup. It also makes a delicious sipping broth â€“ just season with a little extra salt and a squeeze of lemon. For a light meal, serve it with cooked noodles, shredded chicken, and a handful of fresh spinach.

Variations

Herb swap: Replace parsley and thyme with a few sprigs of dill or tarragon for a different flavor profile.
Add a parmesan rind: Toss in a leftover Parmesan rind during the last hour of simmering for an umami boost (not suitable for a dairy-free diet).
Make it richer: Add a halved, unpeeled apple or a small piece of ginger for subtle sweetness and warmth.
Vegetable-only version: Use the same vegetables and herbs but replace the chicken with 2 lb (900 g) of chopped mushrooms and a sheet of kombu (dried kelp) for a vegetarian broth. Simmer for 45 minutes instead of 3 hours.

Storage and Reheating

Cool the broth completely (an ice bath speeds this up). Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. For easy portions, freeze in ice cube trays or 1-cup (240 ml) containers. Reheat on the stovetop over medium heat until steaming hot, or in the microwave in 1-minute increments. If frozen, thaw overnight in the refrigerator before reheating. Always bring the broth to a rolling boil if you plan to store it again.

Frequently Asked Questions

Can I use a whole chicken instead of just bones? Yes, you can. Simmer a whole 4-lb (1.8 kg) chicken for 1Â½ to 2 hours, then remove it, shred the meat for another use, and return the bones to the pot to simmer for an additional hour. The broth will be slightly lighter but still flavorful.

Why is my broth cloudy? Cloudiness is usually caused by boiling too hard or stirring the broth while it simmers. To get a clearer broth, keep the heat low and avoid stirring. Skimming the foam also helps.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, pressure cook on high for 60 minutes, then let the pressure release naturally for 20 minutes. The flavor will be slightly less developed than a stovetop simmer, but still very good.

How do I know if the broth is done? The broth is ready when it has a deep golden color and a rich, savory aroma. The bones should look clean and the cartilage may be soft. A longer simmer extracts more flavor but can also make the broth taste slightly bitter if overdone â€“ stick to 3Â½ hours.

Can I add salt at the beginning? Yes, a teaspoon helps draw out flavor, but be careful not to oversalt if you plan to reduce the broth later. It’s best to season at the end, after straining.

Is this broth low-FODMAP? Yes, this broth is naturally low-FODMAP because it omits onion and garlic. However, if you are highly sensitive, avoid the fennel bulb (which contains some FODMAPs) and stick to the leek greens only.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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