Chicken Broth

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The liquor in which a chicken has been boiled, with a stock cube for added flavouring, or home-made stock from a chicken carcass should be used as the basis for this tasty broth. Save any scraps of cooked chicken to add as well.


  • 100 g/4 oz carrots
  • 2 medium-sized onions
  • 2 leeks
  • 1 stalk celery
  • 25 g/1 oz butter
  • a generous litre/2 pints chicken stock
  • bouquet garni
  • salt and freshly milled pepper
  • 25 g/1 oz fine short noodles
  • scraps of cooked chicken
  • chopped parsley


    Peel the carrots and cut into matchstick-thin slices. Peel and shred the onions. Wash and shred the leeks and the celery. Melt the butter in a large saucepan, add the prepared vegetables and sauté gently to soften but not brown. Add the hot chicken stock and the bouquet garni. Cover with a lid and simmer gently until the vegetables are tender.

    Remove the bouquet garni and taste the broth for seasoning. Add the rinsed noodles and cook without a lid until the noodles are tender, about 5–8 minutes. Stir in any scraps of cooked chicken and chopped parsley to garnish. Heat for a moment, adding a little more chicken stock if a thinner broth is required. Serve hot.