How to Make Chicken Broth – Super Simple

Slow Cooker Chicken Broth |

I have a dream.

One day, I will have so much time that I can make all of my food from scratch. I will know every ingredient because I used only whole foods to make whatever it is that I made.

My pantry and freezer will be organized and filled with tons of ready to eat meals and snacks that were, once again, prepared by me. Everything will be perfectly shaped to be uniform and fit together like a game of Tetris.

Each item will have a beautiful, yet tasteful, label saying Created with Love by Tia, Mom of this Beautiful Group of Men.

OK, yeah, I think I just threw up a little bit. Whoa! Went too far.

But, I do like the idea of an organized pantry.

Canning |

Don’t you just love the idea of having everything in your pantry in these beautiful glass jars? All ordered so nicely. Pretty little labels. With Made by (your name). (That’s a little better.)

Instead, my pantry looks like this…

Messy Pantry |

Not too bad, but not really the “dream.”

One of the things I always want to do myself is chicken broth. My friend, Kim from Cook IT Allergy Free has a great post about the benefits of bone broth and how to make it.

My problem is time. Even for something that sits on the stove without disturbance for a day. With both the boys (especially the Littlest Man) wanting my attention if I am anywhere within a mile or two, it just becomes too difficult to chop, set, strain, pour, etc.

I’m a mess maker, so I don’t like the idea of that either.

But, but, but… <snicker> I said but. </snicker>

(Oh, dear Lord, I am around too much testosterone.)

Anyway, I accidentally made my own chicken bone broth one day.

Well, it wasn’t like I tripped and voila, chicken bone broth was in front of me.

But I realized when I made my Slow Cooker Whole Chicken one day that there was a bunch of very dark liquid at the bottom and… LIGHTBULB.

(You really should watch Despicable Me if you haven’t. It’s pretty good.)

So, I scooped out the onions/garlic with my handy slotted spoon and poured the liquid into a glass quart jar. I was going to make this amazing Mexican soup the next day, anyway, so I thought it would be good to put in.

Slotted Spoon |
My Slotted Spoon

I put the jar in the fridge, and low and behold, it got all gelatinous. There was a bit of “stuff” from the chicken at the bottom, but when I put it in the pot the next day for the soup, that was easy to keep in the jar. (Threw it away.)

Now, this broth isn’t quite as super-duper packed with nutrition as Kim’s, but it still was way better than the tetra pack stuff. Basically free, since it was just going to be thrown away. And, made me feel all doing-homemadey-stuff.

So, that’s it.

Easiest Homemade Chicken Broth



  1. Strain out as much stuff as possible from the liquid on the bottom of the slow cooker with a slotted spoon.
  2. Pour the rest of the liquid in a glass jar.
  3. Put the lid on the jar.
  4. Stick the jar in the fridge.

If you don’t have immediate plans for the broth, you can put it in the freezer. Just make sure it is a freezer safe jar. My quart jars say they are not freezer safe.

Chicken Broth and Onions
Stained Onions in a Bowl Next to the Chicken Broth


Chicken Broth Warm |
See the pieces of floaty stuff.

See the pieces of floaty stuff. That will sink to the bottom as the fat rises to the top in the fridge. 

Chicken Broth Cold |
All separate.

Just skim the fat off the top. Then scoop out the gelatinous stuff for your broth and mix with some water. Throw the pieces away that are left on the bottom. Super easy!

Until later…Here’s to Living Better, Easily!™

PS – Linking this up to Gluten-Free Wednesdays hosted by Shirley from gfe – gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures

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3 Responses to “How to Make Chicken Broth – Super Simple”

  1. Karen

    First, the fat is good heart healthy fat and it adds flavor. Keep it for a more healthful and flavorful soup. Second, the ‘floaty pieces’ are also full of flavor and nutrients, so keep them as well. You’re throwing away really good bits!

    • Tia Hain

      OK, Karen, I will follow your advice. I grew up in the 70s and 80s,so I am so used to NO FAT! Fat is evil, scrape it off. And the floaty pieces, well, I am still a kid with that. I don’t like “weird” bits in my food. But, I will try it your way. More flavor is always good. 😉