Homemade soup broth is incredibly easy to make using simple ingredients like vegetables, chicken or beef and fresh herbs. A delicious and nourishing way to elevate your soup game. This versatile soup base can be used for any soup.
Everyone needs to know how to make a Soup Broth, if not for the healthy nutrients then consider how great it tastes. Buying store-bought stock/broth or using stock cubes is ok when you're in a hurry, but nothing beats soup broth made from scratch! This is a meaty broth recipe, check out my Vegetable Soup Stock.
This soup broth recipe is made with everyday ingredients. So easy, you don't even need to peel your vegetables. I think you get better flavor when using bones in your stock.
- Soup Bones - usually chicken carcass or beef bones
- Celery Stalks - with leaves attached
- Carrots - so easy, no need to peel
- Onions - can keep skins on for a deeper broth color
- Garlic - great for boosting immune system
- Whole Peppercorns - or use crushed peppercorns
- Bay Leaf - adds flavor and depth
- Fresh Herbs - parsley, thyme and oregano
Proteins for Soup Broth
The most common soup broths are made with chicken bones and beef bones, which are easily found in supermarkets. However, there are many variations on
- Beef Soup Bones - found in most supermarkets, need at least 2 lbs/1kg
- Chicken Carcass - butchers usually sell chicken carcasses, use 2 carcasses
- Chicken Wing Tips - full of cartilage, great for a bone broth
- Leftover Rotisserie Chicken Bones - save all the bones from chicken dinner
- Beef Shanks - full of marrow, best cooked over a long period of time
- Osso Bucco Bones - marrow cut surrounded by beef - shred the beef for the soup
- Beef Short Ribs - roast these ribs for an hour, best in pressure cooker or alongside other cuts of beef for deeper flavor
- Fish Frames - use any fish frames, including the head and tails
- Ham Bones - perfect for leftover ham, 2 lbs/1kg ham hocks or smoked bacon bones
- Leftover Turkey Bones - don't waste your Thanksgiving turkey
- Shellfish Shells - lobster shells, crab shells, shrimp shells
- Venison or Game Bones - harder to find, unless you're a hunter
Herbs and Spices for Broth
Soup Broth is very versatile with many variations. Always try to use fresh herbs for best flavors, and use what's in season. You can make it as exciting as you like.
- Parsley - used a herb base for almost all soup recipes
- Thyme - often used in French soups, just throw in a few stems
- Oregano - flavorful, often used in a bouquet garni
- Sage - use dried or fresh, great for adding to Turkey Broth
- Basil - perfect it making Minestrone
- Dill - for Eastern European soups
Asian Broth Flavors
- Ginger - great for Asian soup, boosts immune system
- Cilantro - a staple in Asian cooking
- Green Onions - adds fresh onion taste
- Turmeric - an anti-inflammatory but makes your broth yellow
- Lemongrass - bruise the stock before adding to pot
Acids to Breakdown Broth
- Apple Cider Vinegar - just a splash changes balance in your broth and helps break down connective tissue
- Lemon or Lime - a squeeze from half a fresh citrus to add zing
- Verjuice - adds sour notes
Spice Ideas for Broth
- Cloves - very strong, you only need to add 1 or 2 for a whole pot
- Juniper Berries - strong flavor, only need a few, use for venison broth
- Mace - an aromatic spice
- Allspice Berries - only need a few, imparts a rounder, richer flavor
- Bay Leaf - adds pleasant warm notes
- Salt - Himalayan Salt has extra minerals, but any salt will do
- Black Peppercorns - whole or crushed peppercorns
- Celery Salt - adds body by elevating the celery flavors
- Smoked Salt - adds smokey flavor like it's cooked over a campfire
- Chili - make you soup spicy by adding chili
Roasting Vegetables for Soup Broth
You don't have to oven roast your vegetables before adding them to your soup broth. However, if you do, you can roast them alongside your meat for a richer flavor. This recipe is easily caramelized in the same pot to save time, while still adding flavor.
How Long to Simmer Soup Broth
The longer the better to get the most from the nutrients. Simmer for 4 hours if possible. For a quicker method, make Instant Pot Bone Broth which is done in about an hour.
Can You Freeze Soup Broth
Yes. This is a large stock pot recipe which makes plenty of broth. Any leftover broth can be easily frozen to defrost for another meal. You can also freeze broth in an ice cube tray to add a bit of stock to your cooking when needed.
How to Make Soup Broth
This is super easy to make. All you need is a large 8 quart stock pot. Tip: Prepare in advance the night before, so you're ready to make your soup the following day.
- Choose at least 2 lbs/1kg of beef soup bones or 2 chicken carcasses
- Caramelize onions, carrots and celery. Add garlic cloves
- Add soup bones and fill the pot with water
- Toss in the peppercorns, bay leaf, parsley, oregano, thyme
- Simmer for 4 hours, skimming off any impurities, add more water if necessary
- Strain through a cheesecloth in a colander to remove small impurities
Soup Recipes You'll Love
- Authentic Vegetable Minestrone Soup (not Olive Garden)
- Pumpkin Leek Soup
- Beef Borscht
- Russian Cabbage Soup
- Chinese Chicken Corn Soup
- Leftover Turkey Soup with Bacon
A universal homemade Soup Broth recipe made from meaty bones, vegetables and fresh herbs. Save your vegetable scraps, as they are perfect for making soup. Healthy and nutritious, making broth has never been easier. Bon Appetit! Приятного аппетита!
- 8 Quart Stock Pot
- colander for straining
- Cheesecloth for 2nd straining of small impurities
- 2 lbs /1kg Soup Bones beef, chicken or ham
- 2 tablespoons of oil
- 2 yellow onions roughly chopped
- 3 carrots roughly chopped
- 3 celery stalks leaves attached, roughly chopped
- 1 head garlic
- 15 whole peppercorns
- 1 bay leaf
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- In a stock pot, heat oil on medium heat. Caramelize onions, carrots and celery for about 7 minutes.
- Mix in garlic cloves and cook for a 5 minutes.
- Add soup bones into the pot and fill the pot with water.
- Add peppercorns, and fresh herbs sprigs and bring to a boil.
- When it reaches the boil, reduce to simmer on low, semi-covered with a lid for about 4 hours. (the longer the better)
- Skim off any impurities off the top while simmering.
- Strain the soup into a colander over a large bowl to remove the bones and vegetables.
- Using a cheesecloth, strain again to remove the small impurities to make a clear broth. Refrigerate until ready to use.