Chicken broth is called “the Jewish penicillin” and for good reason – this traditional broth is tasty, easy on the stomach, and nutrient-rich.
Chicken broth is the ultimate comfort food, whether you’re sick or healthy. Here’s a good recipe just for you.
Ingredients
3 lb. chicken pieces, skin on (We usually use drumsticks and thighs)
6 large carrots, sliced
6 large carrots, sliced
1 teaspoon whole black peppercorns
6 celery stalks, sliced
1 large onion, halved
6 celery stalks, sliced
1 large onion, halved
2 dried bay leaves
1 teaspoon garlic powder
1 bunch parsley
2 tablespoons kosher salt
1 bunch parsley
2 tablespoons kosher salt
Instructions
Place the chicken in a large stockpot. Cover with a gallon of water. Bring to a boil over high heat.
Boil the chicken 10 minutes, and then skimming the foam from the top.
Add the carrots, celery, onion, parsley, salt, peppercorns, and garlic powder.
Bring back to a simmer over medium-low heat, cover except for a small crack, and simmer for 2 hours.
Remove the chicken and veggies to a plate.
Strain the soup, divide among bowls and serve, with or without the cooked chicken and vegetables.
If you’d like to serve the broth with noodles, add them to the broth after you’ve strained it, bring back to a boil and cook just until tender, according to the instructions on the package.
If you prefer to skim the fat from the broth, you'll need to cool it completely, then skim the fat from the top.
But the fat adds texture and flavor - We prefer not to remove it.
Nutrition Per Serving
Serving size: 2 cups; Calories: 38; Fat: 1g; Carbohydrates: 0g; Sugar: 0g; Sodium: 760mg; Fiber: 0g; Protein: 5g