How to Make Chicken Stock from Scratch

Making stock from leftover chicken bones is a comforting tradition that’s good for the planet, your wallet, and your cooking.

Ingredients

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• 8 cups chicken stock or broth (preferably homemade)
• 2 cups cooked shredded chicken (from roasted or poached chicken)
• Salt and freshly ground pepper, to taste
• Optional: 1 cup egg noodles, rice, or small pasta
• Optional garnish: chopped fresh parsley or a squeeze of lemon

Directions

1. Sauté the base: In an All-Clad D3 Stainless 3-ply Stockpot, heat the olive oil over medium heat. Add the onion and cook for 2–3 minutes until translucent. Stir in garlic, carrots, and celery, and sauté for another 5 minutes.
2. Add broth and seasonings: Pour in the chicken stock. Add the bay leaf and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.
3. Add chicken (and optional starch): Stir in the shredded chicken. If using noodles or rice, add them now and cook until just tender (about 10 minutes for noodles, or 15–18 for rice). Season with salt and pepper to taste.
4. Finish and serve: Remove the bay leaf. Ladle soup into bowls and garnish with fresh parsley or a squeeze of lemon juice for brightness.

Pro Tips:

• Use leftover roast chicken or boil a whole chicken and shred the meat.
• Add greens like spinach or kale in the last 5 minutes for extra nutrition.
• For a richer flavor, simmer the soup longer or add a parmesan rind while cooking.