Chicken broth is a comforting, versatile base for soups, stews, and sauces, but its natural protein content is modest—usually only 1–2 grams per cup. This recipe shows you how to make a deeply flavorful, protein-rich chicken broth at home by simmering bone-in chicken and adding a collagen-rich finishing step. The result is a silky, savory broth that delivers roughly 8–10 grams of protein per cup, perfect for sipping or cooking.
Ingredients
- 3 lb (1.4 kg) bone-in chicken pieces (legs, thighs, or a whole cut-up chicken)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 carrots, peeled and 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 tablespoon (15 ml) apple cider vinegar
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt, plus more to taste
- 8 cups (1.9 L) cold water
- 2 tablespoons (30 g) unflavored collagen peptides (optional, for extra protein)
Instructions
- Pat the chicken pieces dry with paper towels. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides until golden, about 6–8 minutes total. Transfer the browned chicken to a plate.
- Add the onion, carrots, celery, and garlic to the same pot. Sauté for 3–4 minutes until the vegetables begin to soften and brown slightly.
- Return the chicken to the pot. Add the apple cider vinegar, bay leaf, peppercorns, salt, and cold water. The water should just cover the chicken; add a bit more if needed.
- Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes.
- Cover and simmer gently for 4 hours, checking occasionally. The broth will become rich and the chicken will be very tender.
- Remove the chicken pieces to a cutting board. When cool enough to handle, shred the meat from the bones. Reserve the meat for another use (like soups or sandwiches). Return the bones and skin to the pot.
- Continue simmering the broth, uncovered, for another 30 minutes to reduce and concentrate flavor.
- Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. If using collagen peptides, whisk them into the hot broth until fully dissolved.
- Season with additional salt to taste. Use immediately, or cool and store as directed below.
Tips
- Substitute for collagen: If you don’t have collagen peptides, you can skip them. The broth will still have some protein from the chicken, but less (about 3–4 g per cup).
- Storage: Store broth in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Leave headspace in containers if freezing, as liquid expands.
- Skim the fat: After chilling, the fat will solidify on top. Remove it with a spoon before reheating for a leaner broth.
- Common mistake: Boiling the broth vigorously instead of simmering can make it cloudy and greasy. Keep the heat low and gentle.
Serving Suggestions
Serve this protein-rich broth as a warming sipping broth in mugs, or use it as a base for chicken noodle soup, risotto, or gravy. It also makes a flavorful cooking liquid for grains like rice or quinoa.
Variations
- Herbed broth: Add a few sprigs of fresh thyme, parsley, or dill during the last 30 minutes of simmering.
- Spicy broth: Stir in a halved jalapeño or a pinch of red pepper flakes with the vegetables.
- Ginger-garlic broth: Add a 2-inch piece of fresh ginger, sliced, along with the garlic for an Asian-inspired twist.
- Vegetable boost: Add a parsnip or a leek for extra depth of flavor.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in portion-sized containers or ice cube trays for up to 3 months. To reheat, warm the broth in a saucepan over medium heat until steaming (about 5–7 minutes for a single serving). If reheating from frozen, thaw overnight in the refrigerator or heat gently from frozen over low heat, stirring occasionally.
Frequently Asked Questions
How much protein is in a cup of this broth? With the collagen peptides, each cup contains roughly 8–10 grams of protein. Without them, expect about 3–4 grams per cup.
Can I use chicken breast instead of bone-in pieces? Yes, but breast meat will dry out during the long simmer. Use bone-in thighs or legs for best flavor and texture; reserve breast meat for other dishes.
Is it safe to leave the broth simmering overnight? No. Per USDA FSIS guidelines, perishable foods should not be left at room temperature for more than 2 hours. Simmering on the stovetop unattended is also a fire hazard. Instead, simmer for the time specified, then cool and refrigerate.
Can I make this in a slow cooker? Yes. Brown the chicken and vegetables as directed, then transfer everything to a slow cooker, add the water and seasonings, and cook on low for 8–10 hours. Strain and proceed as directed.
Why is my broth cloudy? Cloudiness often comes from boiling too hard or not skimming the foam. Keep the heat at a gentle simmer and skim the surface during the first 10 minutes.
Can I reuse the bones? You can, but the second batch will be much weaker in flavor and protein. It’s best to use fresh bones for optimal results.
Related
- Sugar Cookie Syrup Recipe for Coffee & Drinks
- Sugar Cookie Toast Crunch Recipe
- Sugar Cookie Stencils: How to Use Them
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).