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Chicken Flavored Broth

Sunday, October 18, 2009

For vegetable broth, I've always added veggie scraps to bags in the freezer until I had a couple gallons, then simmered the scraps with some celery, carrots, onions and herbs. This makes a broth that never tastes the same, but is always superior to store bought. But, since I started composting this summer, I haven't been putting scraps into the freezer.

I came up with an actual recipe because I wanted a broth that could be a decent substitute for chicken broth. The two chicken broths that I've used are Better than Bouillon No-Chicken concentrate or Imagine No-Chicken boxes. The Better than Bouillon is the better option, but I consider it to be more of a 'neon' chicken flavor. It's got good flavor, but it is very intense; good for sauces, but not soup.

So I went about gathering flavors that I thought might work. I bought 20 small, disposable loaf pans and simmered something different in each. I ended up with a dish of carrot broth, celery broth, sage broth, etc. Then I combined the different broths in increments until I ended up with a flavor I liked. Then, the next day, I used the combination to make a full batch.

This broth isn't chicken broth, but the flavor is complementary and the color is good. It's closer in flavor than Imagine and less 'neon' than Better than Bouillon. It should make a killer batch of chickpea noodle soup.

Chicken Flavored Broth

Chicken Flavored Broth
2 cups dry chickpeas, soaked overnight (not canned)
6 cups celery, chopped
3 cups carrots, chopped
2 cups onions, chopped
4 cups winter squash, chopped
1 cup potato, chopped
2 cups red delicious apple, chopped
1 oz dried shiitake mushrooms
1/2 cup garlic, chopped
1 tsp fresh turmeric, chopped (or 1/4 tsp ground)
5 bay leaves
1 1/4 cup parsley, chopped
2 1/2 Tbs fresh thyme, chopped
2 Tbs fresh sage, chopped
4 1/2 Tbs fresh rosemary, chopped
1 Tbs peppercorns
1/2 tsp salt
5 quarts water

In a large stock pot, combine all ingredients with the water. Bring to a boil, then reduce heat, cover and simmer for about an hour. Then pour the broth through a colander into a large pot or bowl. Scoop a couple cups at a time into the colander and push to squeeze more liquid, then discard the solids. Wash out the stock pot. Pour the broth through a strainer several times to extract as much solid matter as possible. Then, one last time, pour through a strainer layered with cheesecloth. Replace the cheesecloth as needed.

This straining method will yield a clear broth. Using fresh herbs will produce clearer broth because it is very difficult to strain out dried herbs or powders.

Produces about 4 quarts broth.



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  1. Jenn Says:
  2. Wow. Chickpeas? Makes sense, but I hadn't thought to use them in broth.

  3. Kip Says:
  4. That's an awesome idea to use chickpeas in broth! Going to give this a go.

  5. Now that is dedication! Nice.

  6. Awesome recipe; will be trying this one out this weekend. I like the Imagine broth but the only place I can find it locally is Kroger's which is a grocery store that seems to hate vegetarians - whatever Morning Star they carry is usually double what I can get it for at a Super Target and the No-Chicken broth is often more than $4/box; not a price that encourages me to stock up for winter.

  7. This is genius!

  8. Cari Miller Says:
  9. Does this broth freeze well?

  10. I don't see any reason that this wouldn't freeze. I used all of this when I made it, but I freeze broth all the time.

  11. Anonymous Says:
  12. I made this last night and loved it! It was a little dark because all I had was dried herbs, but after some salt it spot-on! I also added more turmeric, just because I like the neon-yellow color.


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