Buying broth at the store was a staple in my pantry in the past. I love soups and making sauces with broth.

One day I tried making it at home. Seemed easy just stick a bunch of stuff in a pot and simmer. It was the best I had ever had and gave my soup recipes a whole new flavor.

I never turned back. BONUS it is cheaper!

I save over $300 a year!

I’m so excited to share with you my recipe and easy tips for making your own at home. It is completely customizable and you can use this as a base for a veggie broth, chicken broth, or even pork broth!

As you cook over time, you dice and chop and end up with leftover onion, celery, carrot and garlic pieces. I’m talking about the skin, carrot peel, and celery leaves. All the stuff you have thrown out in the past. Just throw it in the freezer and fill the bag as you have leftover veggies.

Once full, make yourself some broth. All you have to do is throw it in a pot, fill up the pot with water and seasonings then simmer for at least two hours (If I am home I let mine go for the day or as long as I have)

If you happen to be meal planning you can either fill up that freezer bag right away and freeze till you’re ready, or throw it in a pot and simmer while you finish preparing the meals.After the broth is done, fill up a couple mason jars and stick them in the freezer. Thaw when ready and enjoy never having to spend money on broth again.

My favorite broths to make are a chicken bone broth and a veggie broth. I use the rotisserie chicken leftover bones when I want to make a chicken broth. Check out my recipe below for broth with some added seasonings for flavor.

Why you will love this broth recipe.

No extra ingredients
Super Easy
Extremely Tasty
Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
Family Friendly

Homemade Broth

Hannah Stewart

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Equipment

Slow Cooker or Crockpot
Instant Pot
Large stovetop pot
1 gallon freezer bag

Ingredients

leftover onion pieces (peel and all)
leftover carrot pieces (including the peel)
leftover celery pieces (leaves, stalk base, all of it)
1 garlic bulb
2 bay leaves
1 tbsp salt
1 tsp black pepper
leftover chicken bones (optional: for chicken broth)
pork bone (optional: for pork broth)

Instructions

Stovetop Directions:

Add all ingredients into a large pot and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Stir and bring to a boil
Turn down heat and simmer for a minimum of 2 hours (If I am home I will let it simmer all day or as long as I have. The longer it simmers, the richer the broth).
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!

Slow Cooker Directions

Add all ingredients into a slow cooker and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Set to low for 8-10 hours.
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!

Instant Pot Directions

Add all ingredients into an instant pot and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Set to High Pressure for 60 minutes, then allow a 30-minute natural release followed by a quick release.
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!

Dietary Adjustments

Make it Gluten-Free:

This recipe is naturally gluten-free.

Make it Dairy-Free:

This recipe is naturally dairy-free.

Freezer Labels

Homemade Broth Freezer Meal Printable Label

Nutrition

Serving: 1g

Is homemade broth healthy?

Yes! Homemade broth is so heathy! Whether it’s bone broth or veggie broth you will get so many healthy benefits. Making your own is also healthy because you have control of the salt, ingredients and flavor. Some store bought brands are extremely high in sodium with lots of additives and preservatives. Not to mention I have had so many that are super bland.

For the best homemade dinners use your own homemade broth. Freeze it in mason jars and you will always have some healthy broth ready to go.

Ingredients you will need.

Onion leftovers (Skin and all)
Celery leftovers (Leaves and all)
Carrot leftovers (Skin and all)
Garlic Leftovers (skin and all)
Bay leaf
Salt
Pepper
Chicken Bone (Optional – for chicken broth)
Beef Bone (Optional – for beef broth)

Why bay leaves?

Bay leaves are the secret to a whole flavorful broth. Just throw one or two in with any combination of your veggies and the broth will be insane!

You will love it, never go without bay leaves again. You can make chicken, beef or veggie broth with bay leaves for added flavor.

How to make this recipe in the slow cooker?

Just throw everything into a slow cooker and let it cook for you. Cook on low for 2-8 hours. No mess, no fuss and a delicious flavor!

What kind of meat can I use?

It all depends on what kind of broth you are making. For a bone broth use bones of chicken or beef. For a more traditional chicken stock or beef stock you can use leftover meat, skin and or bone. For veggie broth skip the meat and just add water to your vegetables.

What do I use homemade broth for?

Any recipe that requires broth. It’s also great to sip on or as a simple soup when a loved one is sick.

How to store this recipe?

I like to make a big batch of broth and then freeze in smaller portions so that I can use it for any recipe. Use glass or other freezer containers and freeze once it is cool.

Do not freeze while still hot and be sure to leave a little extra room in the container as liquid expands as it freezes.

Do I need a slow cooker for this recipe?

You do not have to have one as you can just cook it on the stovetop with a large pot. But you can use a slow cooker or crock pot for this recipe. It is designed to be fast and easy so you do not have to take the time to cook all night.

Homemade Broth FAQs

Is broth and stock the same thing?

No, technically stock is any liquid which meat was cooked in and broth is taking a stock and adding veggies spices and additional meat or bone to the stock.

What can I use if I do not have broth?

Bouillon cubes or granules can make a broth substitute. If the recipe has meat spices and veggies you may even be able to get away with water as a broth will form while the dish cooks. This will work well if you are cooking a soup or stew on low all day in a slow cooker or for a while in the instant pot at high pressure.

How can I make my broth more flavorful?

Bay leaf and more spices, always add a bay leaf!

Can I use this recipe in my instant pot?

Absolutely. You may have to play around with cook times. If you’re interested in an instant pot cheat sheet for cook times click here!

Which is richer stock or broth?

Chicken stock has traditionally been made when using bones and left over meat where chicken broth is more intentional using the meat parts. Chicken stock tends to have a more full flavor because of the flavor pulled from the bone.

Can I use water instead of broth?

It depends on the recipe. If you are using water to replace broth it will work best in a recipe that has plenty of spices and veggies or meat so that a broth is almost created while the dinner cooks. You also want to be sure that the recipe has long enough to cook and get the flavor around, if it is a quick dinner with a short cook water will not work as well.

What is the difference between a soup and a broth?

A soup has ingredients in it like veggies, meat and pasta. A broth is just the liquid.

Is milk a broth?

No, milk does not work as a broth because it separates or loses its structure when boiled at a high heat. Some sauce contain meat or cream are boiled but usually it is a slow process and the sauce is constantly stirred to prevent the milk from breaking

Homemade Broth Recipe

I save over $300 a year!

Why you will love this broth recipe.

Nutrition

Is homemade broth healthy?

Ingredients you will need.

Why bay leaves?

How to make this recipe in the slow cooker?

What kind of meat can I use?

What do I use homemade broth for?

How to store this recipe?

Do I need a slow cooker for this recipe?

Homemade Broth FAQs

Other recipes you may also like

Don’t forget to come back and let me know how your Broth turned out!

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Hi! I'm Hannah

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