Tag archives for Chicken Broth

3 Homemade Broth Recipes

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Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes

Featured Recipes:
French Onion Soup
Smoky Corn Chowder
Loaded Baked Potato Soup
One Pot Mushroom Pasta
Mushroom Risotto
Cream of Mushroom Soup

Frequently Used & Favorite Items

Classic Chicken Broth
1 whole chicken or chicken carcass
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 onions, cut into quarters
10 parsley sprigs
1 garlic bulb, cut in half to expose cloves
1 bay leaf
2 tsp peppercorns
2 thyme sprigs
Salt to taste

Place all ingredients into a large Dutch oven or pot and cover with water Simmer for 2-3 hours. Season with salt and pepper to taste. Carefully, strain the broth and allow to cool. Once cooled completely, the fat will harden on the surface of the broth. If you do not want to use it, remove fat using a slotted spoon.
Enjoy!
*If using whole chicken, cooked chicken meat can be used in other recipes, so do not throw it away!

Mushroom Broth
2lb mixed mushrooms, roughly chopped (cremini, button, oyster, shiitake, porcini…)
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
1 garlic bulb, cut in half to expose cloves
3 thyme sprigs
5 parsley sprigs
1 bay leaf
1 tbsp soy sauce or tamari
2 tsp peppercorns
Salt to taste
oil

In a large Dutch oven over medium-high heat, add oil. Add mushrooms and onion to the pan and cook for 3-4 minutes, stirring occasionally. Add remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5-2 hours. Season with salt and pepper to taste. Carefully, strain broth and allow to cool.
Enjoy!

Seafood Broth
3-4 cups shellfish shells (shrimp, crab, lobster, crawfish)
3 carrots, roughly chopped
3 onions, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves
½ cup white wine
2 tbsp tomato paste
1 bay leaf
2 thyme sprigs
10 parsley sprigs
2 tbsp fish sauce
2 tsp peppercorns
Salt to taste
Oil

In a large dutch oven or pot over medium-high heat, add oil. Add shells and sautée for 2-3 minutes. Add wine and cook for 1 minutes. Add onions, celery, carrots, garlic and tomato paste. Season with salt and pepper to taste, herbs and fish sauce. Cover with water and simmer for 1-2 hours. Carefully, strain the broth and allow to cool.
Enjoy!

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