Chicken Broth

    8 hours 5 mins

    Fast convenient snack or entree. Can be used for stock as well. I usually make it for my children as it holds so many vitamins. Works just as well cooked on normal stove. The chicken and left over veggies can be eaten separately if required.

    2 people made this

    Serves: 4 

    • 1kg skinless chicken (I prefer chicken necks)
    • 3 celery sticks 8cm lengths (leave some with leaves)
    • 1 carrot, peeled and quartered
    • 1/2 yellow onion choppped into half rings
    • 1-2 tbls of stock powder
    • 1/4 tsp of pepper (or to taste)

    Prep:5min  ›  Cook:8hr  ›  Ready in:8hr5min 

    1. Place chicken in first spread evenly. Add onion, carrot, and celery. Sprinkle stock powder over top of ingredients, and pepper to taste. Fill with water about 1cm from top of slow cooker dish.
    2. Cover and cook on HIGH for 7-8 hours.
    3. You may need to skim the top to remove foam from chicken towards the end of cooking. Remove all vegetables and serve as broth, add extra hot water if flavour too strong or for extra serves.
    4. Alternative 1: Remove all vegetables after cooking and place 1 cup of macaroni pasta to broth, cook on high for further 40-60 mins. Serve with crusty bread.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    Made this a few times now with either , chicken thighs, legs or the remains of a roast chicken ( the carcus) , I usually use a chicken and veg stock cube to add more flavour, when its finished cooking I throw away the veg and bones , add some freshly cooked carrots , left over chicken , noodles and sweetcorn . Taste delicious .  -  14 Nov 2015  (Review from Allrecipes UK | Ireland)


    Delish! I just added a teaspoon of pesto sauce at the end just like my grandma used to do, beautiful!  -  08 Feb 2011  (Review from Allrecipes AU | NZ)


    Simple to make, tastes great and feeds many :-)  -  04 Jan 2016  (Review from Allrecipes UK | Ireland)