Knorr chicken broth is a rich, savory liquid made by simmering chicken, vegetables, and aromatics, then seasoning it with the same flavor profile that makes Knorr bouillon cubes so popular. This homemade version delivers deep, comforting chicken flavor without the high sodium of store-bought cubes, and it’s surprisingly simple to make. It works beautifully as a base for soups, stews, rice dishes, and gravies, and it freezes well for future meals.
Ingredients
- 3 lb (1.4 kg) bone-in chicken pieces (backs, wings, or a whole cut-up chicken)
- 2 tablespoons (30 ml) olive oil
- 2 medium yellow onions, quartered (about 1 lb / 450 g)
- 3 large carrots, peeled and cut into 2-inch chunks (about 1 lb / 450 g)
- 3 celery stalks, cut into 2-inch chunks (about 1 cup / 150 g)
- 4 cloves garlic, smashed
- 1 tablespoon (15 ml) Knorr chicken bouillon paste (or 2 cubes, crushed)
- 2 bay leaves
- 1 teaspoon (5 g) black peppercorns
- 1 teaspoon (5 g) dried thyme (or 3 sprigs fresh)
- 10 cups (2.4 L) cold water
- Salt, to taste (optional, see Tips)
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and brown them on all sides, about 5 minutes per side. The browning adds depth to the broth.
- Add the onions, carrots, celery, and garlic to the pot. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
- Stir in the Knorr bouillon paste (or crushed cubes), bay leaves, peppercorns, and thyme. Pour in the cold water, making sure the chicken and vegetables are fully submerged.
- Bring the pot to a gentle boil over high heat, then reduce the heat to low. Skim off any foam or impurities that rise to the surface with a spoon.
- Cover the pot partially and simmer gently for 2 hours. The broth should be at a bare simmer—not a rolling boil—to keep it clear and not cloudy. Stir occasionally and skim as needed.
- After 2 hours, check the broth for flavor. It should be rich and savory. If you want a more concentrated flavor, simmer uncovered for an additional 30 minutes.
- Carefully remove the chicken pieces and vegetables using tongs or a slotted spoon. Discard the vegetables and bay leaves. If desired, shred the chicken meat (discarding bones and skin) and set it aside for soups or other uses.
- Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or container. Discard the solids.
- Let the broth cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top; you can remove it with a spoon if you prefer a lower-fat broth.
- Use the broth immediately, or store it in the refrigerator or freezer as directed below.
Tips
- Salt carefully: Knorr bouillon already contains salt, so taste the broth before adding any additional salt. You can always add more later, but you can’t take it out.
- Substitute for Knorr: If you don’t have Knorr, use 2 tablespoons of any chicken bouillon paste or 2 cubes of another brand. The flavor will be similar but not identical—Knorr has a distinctive savory note (MSG) that other brands may lack.
- Make it ahead: This broth actually tastes better the next day as the flavors meld. Refrigerate it overnight and reheat before using.
- Don’t boil: A rolling boil will make the broth cloudy and can make it greasy. Keep the heat low and just let it shimmer.
Serving Suggestions
Use this broth as a base for chicken noodle soup, risotto, or a simple vegetable soup. It also makes an excellent cooking liquid for rice, quinoa, or lentils, adding flavor without extra fat. For a quick meal, sip it as a warm broth with a few fresh herbs and a squeeze of lemon.
Variations
- Herb-infused: Add a handful of fresh parsley, dill, or cilantro during the last 15 minutes of cooking for a fresh, herbal note.
- Asian-style: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick along with the vegetables. Omit the thyme and bay leaves.
- Roasted chicken broth: Roast the chicken pieces and vegetables in a 400°F (200°C) oven for 30–40 minutes before adding them to the pot. This deepens the color and adds a caramelized flavor.
- Spicy kick: Add 1–2 dried chilies or a teaspoon of red pepper flakes with the aromatics for a gentle heat.
Storage and Reheating
Refrigerator: Store the broth in an airtight container in the fridge for up to 4 days. The fat layer on top helps preserve it; you can leave it on until you’re ready to use the broth.
Freezer: Freeze the broth in ice cube trays for small portions, or in quart-sized freezer bags or containers for larger amounts. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat until steaming hot. If you’re reheating a frozen block, place it in a saucepan over low heat and stir occasionally. For soups or stews, you can add the frozen broth directly to the pot and let it melt during cooking.
Frequently Asked Questions
Can I use just chicken bones instead of meat? Yes, but the broth will be less rich and lighter in flavor. If using only bones, consider adding a few chicken wings or a drumstick for extra body. Roasting the bones first will also improve the flavor.
How do I make it low-sodium? Use a low-sodium Knorr bouillon or reduce the amount to 1 tablespoon. You can also omit the bouillon entirely and season the broth with salt at the end to taste—just know it won’t have that exact Knorr flavor.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker with the water and cook on low for 6–8 hours. Strain and proceed as directed.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring too often. To keep it clear, simmer gently and avoid stirring. Skimming the foam early also helps.
Is it safe to leave the broth out to cool? No. Per USDA guidelines, perishable foods like broth should not sit at room temperature for more than 2 hours. Cool it quickly by placing the pot in an ice bath, or divide it into smaller containers to speed up cooling, then refrigerate.
Can I reuse the chicken meat? Yes, the cooked chicken is perfect for chicken salad, tacos, or adding back to soups. Just make sure to remove it from the bones and refrigerate it separately within 2 hours of cooking.
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