Making your own chicken broth takes extra time but the flavor is worth the bother!
A lot of commercial brands contain ingredients you don’t bank on when making a homemade meal like artificial colorings, MSG, and gluten.
Makes 2 quarts
- 1 chicken breasts on the bone, skin intact (organic if possible)
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil
- 1 large red onion, peeled, chopped
- 2 medium carrots, peeled, chopped
- 2 stalks celery, trimmed chopped
- 1/4 cup parsley, chopped
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 2 1/2 quarts water
- Sprinkle the chicken with the salt. Heat a large stockpot over medium heat. Add the chicken, skin side down and cook 3 to 4 minutes, turning once or twice until the chicken is well browned. Scatter the onions, carrots, and celery around the chicken and cook 3 to 4 minutes more, stirring occasionally until the vegetables soften.
- Add the parsley, peppercorns, bay leaves along with 2 1/2 quarts tap water. Bring to a gentle boil over high heat then reduce the heat immediately to low. Simmer over low heat, covered, 20 to 25 minutes, skimming the top of the broth with a spoon as any foam or fat might gather. Remove the chicken and discard the skin. Reserve the meat for chicken noodle soup.
- Cool the broth completely before storing in an air-tight container refrigerated for up to 1 week or store in the freezer for up to 6 months. Discard the bay leaves and peppercorns before using.
Nutritional Stats Per Serving (Serving size: 1 cup including vegetables): 40 calories, 0 g protein, 4 g carbohydrates, 2g fat (0 g saturated), 1 mg cholesterol, 1g fiber, 125 mg sodium
Weight Watchers® Points Plus: 1