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Try this Homemade Chicken Noodle Soup the next time your family is feeling under the weather or if you just need a comforting meal to get you through the rest of the Winter blahs!
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Chicken Stock

There are many ways of making stock from easy to elaborate. This one is one of the most simpler ways that anyone can achieve with minimal effort.


  • 1 whole 3 -3 1/2 lb chicken - rinsed and giblets removed and thrown away
  • 2 carrots cut in large chunks
  • 1 large onion quartered
  • 3 celery stalks cut in large chunks leaves included
  • 3-4 cloves of garlic peeled and left whole
  • 1 bay leaf


  • Add chicken and vegetables to stock pot and add enough water until just covered - about 3 quarts
  • Bring to a slow boil and reduce the heat to a simmer for about an hour or until the chicken is done and almost falling off the bone
  • As it cooks - skim off any foam or impurities that comes to the surface
  • When it's complete, remove chicken to a bowl or cutting board to cool. When it's cool, remove the chicken from the bone and cut into pieces and set aside for soup
  • Carefully strain the stock through a fine sieve OR a strainer lined with a paper towel or coffee liner. The broth should be clear.
  • Rinse the pot you used to make the broth to remove any remaining pieces or foam if you'll be using it right away OR cover and refrigerate for up to a week.