What I love about this chicken broth recipe is how simple it is. It’s a true one-pot dish, completely fuss-free and un-matched when it comes to comfort. The kind of soothing, flavourful soup that can lift your spirits with just a single slurp.
Known in many Italian households as the natural ‘Italian penicillin’ because it contains so many good nutrients, so not only does it taste amazing, it’s good for you too.
We always make a big batch of this, and freeze portions for later, ready to use anytime as a nourishing meal, or as the base for a risotto or minestrone. It really is the best chicken broth recipe you will ever make.
The secret to its rich depth of flavor lies in a beautiful herb mix, entirely natural ingredients and the slow cooking method. Each spoonful is cozy, aromatic, and full of love. It’s simple to make, deeply satisfying, and truly the cure for anything that ails you (according to Italians). Make this once, and you’ll never buy broth from the supermarket again.
Watch: How to Make Amazing CHICKEN BROTH aka Italian Penicillin
This Recipe Makes The Best Chicken Broth That Heals Your Soul
Vincenzo’s Plate Tips to Make
The Best Chicken Broth
The Perfect Chicken Combo
For this recipe, I focused on using just two parts of the chicken: drumsticks and thighs (approx 1.8 kg / 63.4 oz in total). The drumsticks add depth to the broth because of the bones, while the thighs become tender meat that pulls apart easily once cooked. Together, they create the perfect balance of rich chicken flavor and smooth texture.
You can also use a whole chicken if you prefer, but this is my favourite combination, giving you an organic chicken broth that is full-bodied, hearty, and truly delicious.
Wine Your Way
The wine I use in this recipe is alcohol-free, so everyone can enjoy it. If you prefer, you can use white or red wine instead. Both work beautifully, so choose whichever you have on hand or whichever flavor you enjoy most.
Use a Large Pot!
Make sure to use the largest pot you have. A big pot allows the chicken to braise evenly and gives the broth enough room to bubble gently as it cooks. The extra space helps the flavors develop slowly and makes it easier to stir everything without spilling.
Be Patient
In this recipe, the homemade chicken broth cooks slowly over low heat for about four hours, and you can let it go even longer if you like. The more it reduces, the deeper and richer the flavor becomes. Just remember to keep the pot covered so the liquid stays trapped inside and doesn’t evaporate too much.
Make It Your Own
Everyone has their own version of chicken broth, and that’s what makes it special. You can add a Parmigiano rind for extra savoury umami, mix in different herbs, or even add a touch of chili or freshly squeezed lemon juice for brightness. Experiment and make it personal, but follow this basic technique to get the best results every time.
Shred with Care
When it comes to shredding the chicken, patience pays off. Take your time and make sure there are no bones left behind. This step keeps your broth smooth, clean, and safe to enjoy in every spoonful.
How to Store the best chicken broth
Once you’ve filtered the broth, you’ll be rewarded with a beautiful, clear liquid. For leftovers, you can store it in glass jars/containers, using a funnel to pour it in without spilling a drop. For a ready-to-serve meal, add about one-quarter shredded chicken and carrots to each jar, then carefully ladle in the broth. Leave some space at the top to prevent cracking if you’re freezing it.
How to Serve The Best Chicken Broth
This one-pot meal is so satisfying on its own that you can simply enjoy it as it is, served with a slice of fresh Italian bread for dipping. You can also pair it with pasta or pastina, which the kids will absolutely love. It’s nourishing, wholesome, and bursting with flavour — a true Italian take on chicken soup. Good for the soul and even better for the belly.
The Best Chicken Broth
Print Recipe
Equipment
- large pot
- Tongs
- wooden spoon
- Colander
- Clean kitchen or tea towel
- Ladle
- Gloves (optional)
- Large bowl
Ingredients
- 1.3 kg / 45.8 oz chicken drumsticks
- 500 g / 17.6 oz chicken thighs
- 2 carrots, peeled
- 1 large celery stick
- 1 brown onion, peeled
- 5 bay leaves
- 2 tsp mixed dried herbs, oregano, marjoram, thyme
- 1 tsp Herbes de Provence
- 1 glass white wine, standard size
- Extra-Virgin Olive Oil
- Salt & Pepper
- 5 liters of water
Instructions
- Add 6 tablespoons of extra virgin olive oil (EVOO) to a large pot and heat over medium-high heat. Add the chicken drumsticks and thighs, cover with a lid, and let them braise. Brown each side for about 5 minutes per side.
- Once the chicken is nicely browned, pour in the white wine to deglaze the pot. Use a wooden spoon to scrape the bottom as anything left in the pot adds to the flavour.
- Reduce the heat to medium-low. Add the bay leaves and sprinkle over the Provence herbs. Give it a quick stir. Break the celery in half by hand and add it to the pot along with the carrots. Cut the onion in half and add it in too.
- Pour in enough water to almost reach the top of the pot, then stir everything to combine. Cover with a lid and let it simmer.
- After 1 hour, remove the lid and stir the pot. Continue to cook covered for a total of 4 hours, stirring occasionally to prevent sticking and to help the flavours blend beautifully.
- After 4 hours, place a colander over another pot and line it with a clean tea towel. Carefully ladle or pour the soup through to strain out the herbs and vegetables, leaving you with a clear, rich broth. Set it aside to cool.
- Once the broth has been strained, remove the chicken pieces from the pot first and place them into a large bowl. (You can wear gloves if you prefer.) Carefully shred the chicken by hand, removing all bones and any bay leaves you find.
- Next, collect the remaining carrots and onions from the pot. They’ll be very soft and almost melted. Gently break them apart with your hands or a fork, then mix them through the shredded chicken until everything is well combined.
- Add your desired quantity of the chicken mix back into a portion of the broth and warm it up on a gentle heat. Cook some pastina on the side then mix it in to combine (if you mix it in with the broth to cook it, the liquid will reduce considerably so it’s best done separately).
Video
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If you loved this Chicken Schnitzel Recipe you will also love
- ITALIAN MINESTRONE SOUP– Packed with fresh vegetables, beans, and a touch of Parmigiano rind, this Italian Minestrone Soup turns simple ingredients into a comforting bowl of pure goodness.
- LENTIL SOUP – This comforting Lentil Soup combines red lentils, fresh rosemary, and oregano in a rich, herby tomato base that fills your kitchen with the most irresistible aroma.
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