Culinary Institute of America Recipe
Print Recipe

Chicken Broth

Chicken broth or stock can be easily made into a soup or full meal. It's easier to make than you think.

CIA Chef Bill Briwa will show you how to save money in a video on how to fabricate a whole chicken so you can make your own chicken broth and other recipes like Chicken and Rice soup.

CIA's Chicken Broth recipe



Makes approximately 1 gallon

  • 1 cup large-dice onions
  • 1/2 cup large-dice carrots
  • 1/2 cup large-dice celery
  • 4 quarts water
  • 1 whole chicken (3 to 4 pounds)
  • 1 bay leaf
  • 8 black peppercorns
  • 2 garlic cloves
  • 2 sprigs fresh thyme or 1 teaspoon dry thyme


  1. Place the vegetables and water in large stock pot. Bring to a boil and immediately reduce to a simmer. Simmer for 15 minutes, or until the vegetables are tender.
  2. Add the chicken, return to a simmer, and skim off any foam that develops on the surface. Add the spices and herbs and continue simmering for about one hour, or until the broth is flavorful and has a rich golden hue.
  3. Remove the chicken, place it in a bowl and allow it to cool. Wrap the chicken and refrigerate for another use.
  4. Strain the broth through a fine-mesh strainer into a bowl and allow to cool completely. Reserve the broth in a covered container in the refrigerator until ready to use.
 Per 1 cup serving: 15 CALORIES, 2 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 0 g TOTAL FAT (0 g saturated fat), 70 mg SODIUM, 0 mg CHOLESTEROL

Want new recipes delivered to your inbox each quarter?
Sign-up for our newsletter. Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday classes. Subscribe Now >
Close Menu