Chicken broth is a simple, savory liquid made by simmering chicken bones, meat, and aromatics in water. It is a kitchen staple that adds depth to soups, sauces, and grains, and it is often enjoyed on its own as a comforting, warm drink. This article breaks down the nutrition value of chicken broth, including calories, protein, and minerals, and explains how homemade broth compares to store-bought versions.
Ingredients
- 3 lb (1.4 kg) chicken bones and/or carcass (raw or leftover from a roast)
- 1 onion, quartered (about 8 oz / 225 g)
- 2 carrots, cut into 2-inch chunks (about 6 oz / 170 g)
- 2 celery stalks, cut into 2-inch chunks (about 4 oz / 115 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) black peppercorns
- 2 tbsp (30 ml) apple cider vinegar (helps extract minerals from bones)
- 12 cups (2.8 L) cold water, plus more as needed
- 1 tsp (5 g) salt, or to taste (optional)
Instructions
- Place the chicken bones in a large stockpot or Dutch oven (at least 8 quarts / 7.5 L). If using raw bones, you can optionally roast them in a 400°F (200°C) oven for 30 minutes to deepen flavor, but this is not required.
- Add the onion, carrots, celery, garlic, bay leaf, peppercorns, and apple cider vinegar to the pot.
- Pour in the cold water, making sure the bones and vegetables are fully submerged. If needed, add more water to cover.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15 minutes.
- Cover partially and simmer gently for 4 hours. Do not let it boil vigorously, as that can make the broth cloudy and greasy.
- After 4 hours, remove the pot from the heat. Use tongs to discard the bones and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or container.
- If using salt, stir it in now. Let the broth cool to room temperature, then refrigerate or freeze as desired.
Tips
- Substitutions: You can use a whole chicken (about 4 lb / 1.8 kg) instead of bones. Simmer until the chicken is cooked through (165°F / 74°C internal temperature), then remove the meat for other uses and return the bones to the pot to continue simmering.
- Storage: Refrigerate broth in airtight containers for up to 4 days, or freeze for up to 3 months. For easy portioning, freeze in ice cube trays or mason jars (leave 1 inch headspace for expansion).
- Common mistake: Adding salt too early can make the broth taste flat if it reduces too much. It is safer to add salt at the end, after the broth has reached its final concentration.
- Skimming: Do not skip skimming the foam. It contains impurities that can make the broth bitter and cloudy.
Serving Suggestions
Serve hot as a light appetizer or a soothing drink. Use it as the base for chicken noodle soup, risotto, or gravy. It also works well for cooking rice, quinoa, or lentils instead of water.
Variations
- Herb broth: Add fresh thyme, parsley stems, or dill in the last 30 minutes of simmering.
- Asian-style: Add a 2-inch piece of ginger, 2 star anise, and a cinnamon stick for a warming, spiced broth.
- Rich golden broth: Roast the bones and vegetables in a 400°F (200°C) oven until deeply browned before simmering.
- Low-sodium: Omit the salt entirely; the broth will still be flavorful from the aromatics.
Storage and Reheating
Cool the broth completely within 2 hours of cooking. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a saucepan over medium heat until steaming (165°F / 74°C if reheating leftovers that contain meat).
Frequently Asked Questions
How many calories are in a cup of homemade chicken broth? A cup (240 ml) of homemade chicken broth made with bones and vegetables typically contains about 30–40 calories, depending on how much fat is skimmed off. Most of the calories come from a small amount of protein and fat.
Is chicken broth high in protein? Chicken broth is not a high-protein food. A cup provides roughly 2–4 grams of protein, which is much less than chicken meat itself. The protein comes from collagen and gelatin extracted from the bones, but the amount is modest.
Does chicken broth contain collagen? Yes, simmering bones releases collagen and gelatin into the broth, which gives it a slightly gelatinous texture when chilled. The amount varies with cooking time and bone type; longer simmering (12–24 hours) yields more gelatin, but 4 hours still produces a noticeable amount.
Is store-bought chicken broth nutritionally similar? Store-bought broth often has a similar calorie count, but it may contain added sodium, preservatives, and flavor enhancers. Check the label: some brands add yeast extract or monosodium glutamate (MSG), and sodium can range from 300 to 900 mg per cup. Homemade broth allows you to control salt and ingredients.
Can I drink chicken broth every day? Yes, chicken broth is generally safe to drink daily as part of a balanced diet. It is hydrating and provides some minerals like calcium, magnesium, and potassium, though amounts are small. If you have high blood pressure, choose low-sodium versions or omit added salt.
How long can I simmer chicken broth? For a classic broth, 4 hours is sufficient. Simmering longer (up to 12–24 hours) extracts more minerals and gelatin, resulting in a richer, more nutritious broth, but be careful not to let it boil or reduce too much, which can make it overly concentrated and salty.
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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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