Easy Homemade Chicken Broth

There’s a difference between homemade broth and the box or carton version. While the carton has its place (even I buy them), there’s something about homemade that just adds that extra you want in a cozy meal. And honestly? It’s so easy to make because you’re starting with chicken thighs—the most forgiving cut of chicken that exists.

My dad spent decades in professional kitchens, and one of the first things he taught me about broth was this: you’re not aiming for something fancy. You’re building real flavor steadily, letting the bones and aromatics infuse into something rich and honest. The result tastes like home cooking—no complicated technique required.

I give you two methods here—stovetop and Instant Pot. Both work beautifully. The stovetop version gives you time to do something else (or nothing at all), and the Instant Pot version gets you there in about an hour if that’s what your day needs. Either way, you’ll end up with about 7 and a half cups of broth that’ll make your soups, braises, and simple bowls taste so much better.

About the Ingredients

Bone-in, skin-on chicken thighs: This is where the real flavor comes from. Thighs have fat and flavor that white meat doesn’t. Dark meat broth tastes noticeably richer. Don’t use boneless thighs—you need the bones for depth and body.

Aromatics (onion, garlic, celery): These are your foundation. I don’t peel the onion because the skin adds color and subtle depth. Leave everything chunky—you’re straining anyway. Smashed garlic releases its oils faster than whole cloves.

Carrots with their greens (if you have them): Carrot greens add something fresh and slightly bitter that rounds out the sweetness. If your carrots don’t have greens, fresh parsley does the same job. Don’t skip this part.

Peppercorns and salt: Whole peppercorns stay whole and don’t cloud the broth. Salt we’ll adjust later—the broth concentrates as it simmers, so I always taste and adjust at the end.

Cold water: This matters more than you’d think. Cold water lets you build flavor gradually. Hot water rushes the process. Start cold, bring it up to a gentle simmer, and be patient.

How to Make It

this post

On the Stovetop (3 hours)

1. Add the chicken, onion, garlic, celery, carrots, peppercorns, and salt to your Dutch oven or large stock pot. Everything should be chunky and loose—don’t cram it down.
2. Pour in cold water until it just barely covers everything. You want about 8 cups. The ingredients should be submerged, but you’re not drowning them.
3. Turn the heat to high and watch it come to a boil. This takes about 15–20 minutes. Once it reaches a boil, you might see foam or scum rise to the surface. You can skim this off if you want a clearer broth, or you can leave it—it won’t hurt anything.
4. Reduce the heat so the broth is barely simmering—you want small bubbles breaking the surface, not a rolling boil. A gentle, steady simmer is what pulls all the good stuff from the bones and aromatics. Cover the pot and let it go for 3 hours.
5. After 3 hours, you’ll notice the kitchen smells incredible and the broth has turned a rich golden color. Remove the chicken thighs with tongs and set them aside to cool.
6. Once the thighs are cool enough to handle, pick the meat off the bones and skin. Save the meat for chicken salad, tacos, soup—anything you want. Discard the bones and skin.
7. Set a fine-mesh sieve over a large bowl and carefully pour the broth through. Let it drip naturally—don’t force it. Once strained, you can discard the vegetable solids. You should have about 7.5 cups of golden, flavorful broth.

In the Instant Pot (about 1 hour)

1. Add chicken, onion, garlic, celery, carrots, peppercorns, and salt to your Instant Pot.
2. Pour in cold water until it just barely covers the ingredients. Do not go over the max fill line—this is important. You need room for steam to build up.
3. Close the lid, make sure the valve is set to sealing, and set to high pressure for 1 hour. The Instant Pot will take about 10–15 minutes to come to pressure before the timer starts.
4. When the timer beeps, immediately release the pressure (quick release). This is different from letting it depressurize naturally—you want to stop the cooking right away.
5. Remove the chicken thighs with tongs and let them cool. Pick the meat from the bones and skin the same way as the stovetop method.
6. Strain the broth through a fine-mesh sieve into a large bowl. You should have about 7.5 cups of rich, golden broth.

What comes next: Let the broth cool to room temperature, then divide it into smaller containers with tight lids. Refrigerate or freeze immediately. If you refrigerate it, you’ll notice fat solidifies on top within a few hours—that’s perfect. You can skim it off or leave it for cooking vegetables.

How to Store It

Broth keeps in the refrigerator for about 4 days in an airtight container. For longer storage, freeze it—it’ll stay good for 3-4 months. The easiest method? Pour cooled broth into ice cube trays, freeze solid, then pop the cubes out and store them in a freezer bag. This way you can add just what you need to a pan without thawing a whole container. It’s perfect for quick braises, finishing a soup, or building flavor in vegetables.

Don’t forget about the chicken thighs. Once they’re cool enough to handle, pick the meat from the bones and skin. You’ll have tender, flavorful cooked chicken ready to use. I shred it and use it in soups, salads, and tacos—or as the base for my Chicken and Dumplings. This broth is literally the foundation for that recipe.

Common Questions

This is the broth I come back to, again and again. It’s simple, it works, and it tastes like real cooking. Make a batch, freeze it, and you’ll have it ready the next time you need something warm and real. Tag me on Instagram @cheersjennsmith and let me know how yours turns out—I love seeing what you’re making with it.

Print