Homemade Chicken Broth 🤍

A nourishing ritual from my kitchen to yours ♡

There’s something so comforting about a big pot slowly simmering on the stove.

This homemade chicken broth has become one of my favorite rituals : simple, nourishing, and such a beautiful way to take care of your body (and your family).

And once you start making it like this… you won’t go back!

Ready to enjoy this Chicken Broth

Why I love making my own broth

It’s not just about the nutrients, it’s about the whole process.

• It fills your home with the best smell

• It’s rich in minerals, collagen & goodness

• You reduce waste by using the whole chicken

• And it’s one of those small habits that make you feel grounded

Especially during busy weeks or when I feel like my body needs extra support… this is my go-to.

What you need

• 2kg chicken carcass (ask your butcher) or big organic chicken 1,5 - 2kg or a mix of chicken wings and thighs (If using a raw carcass: rinse it first. If using a whole chicken, no need.)

• Butter (for roasting — trust me, it makes a difference)

• 2–3 carrots

• 2 sticks celery

• 1 onion

• Garlic

• Fresh herbs (thyme, bay leaf, parsley…)

• A splash of apple cider vinegar

• Salt & pepper

• Filtered water

Optional extras: ginger, turmeric, mushrooms, leek…

How I make it (my go-to method)

This is where the magic happens 🤍

1. Start with butter in a large pot, I use my big Le Creuset — so handy for this.

2. Add the chicken and roast it lightly. Let it get a bit of color — this adds so much depth to the flavor.

3. Remove the chicken & set it aside.

4. Add your vegetables, herbs & vinegar. Roast everything in the same pot for a few minutes to build flavor. Add the salt in the end.

5. Add the chicken back in

6. Cover everything with filtered water. Make sure the chicken and veggies are fully covered.

7. Let it simmer gently for 2 hours

8. Remove the chicken, take off all the meat you want to eat (so good 🤍)

9. Put the bones back in and let it simmer for another 2 hours (or longer if you have time)

10. Strain the broth. Keep the liquid; this is your golden goodness. (Add the salt now)

How to store it

• Keep it in the fridge for up to 1 week

• Freeze for longer storage

• Use wide jars or containers → it will turn into a gel (which is exactly what you want!), I use bottles for the broth I will drink directly.

That jelly texture = rich in collagen 🤍

How I use it

• As a base for soups

• To cook rice, quinoa or pasta

• As a warm drink (so underrated)

• When I feel low on energy or need something comforting

Sometimes I just heat a cup, add a pinch of salt… and that’s it.

A little reminder 🤍

Taking care of yourself doesn’t have to be complicated.

Sometimes it’s just this:A warm pot on the stove.A simple recipe. Something nourishing waiting for you.

And honestly… that’s enough.

Lots of love,

Marie