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Simple Chicken Broth

Soups, Low Phosphorus, Low Protein, Low Sodium


Based on tbd servings per recipe.

  • 3 pounds Chicken wings or whole chicken
  • 2 Onions (halved)
  • 1 Celery rib (halved)
  • 2 Carrots (halved)
  • 8 Peppercorns (whole)
  • 2 teaspoons Dried thyme
  • 2 Bay leaves


  1. Place all items in a large pot with about 16 cups of cold water.
  2. Bring to a boil, then simmer.
  3. Skim the froth that comes to the top.
  4. Simmer for about 3 hours.
  5. Save chicken meat, throw away other solids, and pour broth through a sieve.
  6. Add chicken, grains, and vegetables.
  7. Simmer for 30 minutes.
  8. Can be frozen in portions for up to 3 months.

About This Recipe

Make your own chicken broth for richer flavors that don't need salt to spice up a soup base or sauce.

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