Best 6 Enriched Chicken Broth Recipes

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Prepare to tantalize your taste buds with our delectable selection of enriched chicken broth recipes, a symphony of flavors that will elevate your culinary creations to new heights. From the classic and comforting chicken broth, infused with aromatic vegetables and herbs, to the richly flavorful bone broth, simmered for hours to extract maximum nutrients and taste, our recipes offer a range of options to suit every palate and cooking style. Discover the secrets of creating a rich and flavorful chicken broth that forms the foundation of countless dishes, adding depth and umami to soups, stews, sauces, and more. Explore variations such as the immune-boosting chicken broth, packed with healing ingredients to help you fight off colds and flu, and the Asian-inspired chicken broth, bursting with the vibrant flavors of ginger, lemongrass, and soy sauce. Whether you're a seasoned chef or a home cook looking to add a touch of homemade goodness to your meals, our enriched chicken broth recipes are sure to inspire and delight.

Let's cook with our recipes!

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

ENRICHED CHICKEN BROTH



Enriched Chicken Broth image

Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's Favorite Matzo Ball Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h10m

Yield Makes 12 cups

Number Of Ingredients 10

1 whole chicken (3 1/2 pounds), gizzards removed
12 chicken feet, optional
1 large onion, quartered
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 bay leaf
6 sprigs flat-leaf parsley
1/2 teaspoon black peppercorns
1 piece ginger (3 inches long), thinly sliced
Kosher salt

Steps:

  • Place chicken and feet in a large pot. Add 4 quarts water (if chicken is not fully submerged, add more to cover). Boil, skimming foam from surface until it subsides, about 5 minutes. Add onion, carrot, celery, bay leaf, parsley, peppercorns, and ginger. Reduce heat to low and simmer until stock turns a rich golden color and vegetables are falling apart, 2 1/2 to 3 hours.
  • Strain broth (to avoid making it cloudy, do not press on solids); season with 1 tablespoon salt. Skim schmaltz (rendered fat) from surface with a spoon, or use a fat separator, or refrigerate broth and let fat solidify before removing; reserve schmaltz separately.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

EASY CHICKEN BROTH



Easy Chicken Broth image

If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.

Provided by MissouriChef

Categories     Broth and Stocks

Time 45m

Yield 8

Number Of Ingredients 7

2 medium rotisserie chicken carcasses
8 cups water
2 medium carrots, cut into large chunks
2 large stalks celery, cut into large chunks
1 large onion, cut into large chunks
½ cup fresh spinach
2 teaspoons salt

Steps:

  • Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
  • Strain broth and discard solids.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g

RICH CHICKEN BROTH



Rich Chicken Broth image

Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 7

2 chickens (3 to 4 pounds each), quartered, with necks reserved
3 medium yellow onions (about 1 1/2 pounds), unpeeled
4 medium carrots (about 8 ounces), scrubbed
4 ribs of celery, washed
2 bay leaves
10 black peppercorns
1/2 bunch fresh dill (about 24 large sprigs)

Steps:

  • Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
  • Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
  • Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

Tips:

  • Use a whole chicken: This will give your broth the most flavor.
  • Roast the chicken bones before simmering: This will help to deepen the flavor of the broth.
  • Add vegetables and herbs to the broth: This will add additional flavor and nutrients.
  • Simmer the broth for at least 4 hours: The longer you simmer the broth, the more flavor it will have.
  • Strain the broth before using: This will remove any solids from the broth.

Conclusion:

Enriched chicken broth is a delicious and nutritious addition to any meal. It can be used as a base for soups, stews, and sauces, or it can be enjoyed on its own. By following the tips above, you can make a delicious and flavorful enriched chicken broth at home.

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