Ginger-Spiced Chicken Broth
Published March 21, 2025
- Total Time
- 3½ hours
- Prep Time
- 15 minutes
- Cook Time
- 3¼ hours (includes cooling)
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 3½pounds chicken wings
- 4celery stalks, snapped in half
- 4medium carrots, snapped in half
- 2large or 3 medium leeks, halved lengthwise, well rinsed, and cut in half crosswise
- 1large or 2 medium whole garlic heads, unpeeled, cut in half crosswise
- 20sprigs parsley, ends trimmed
- 20sprigs cilantro, ends trimmed
- 1large piece ginger, chopped into 1-inch pieces, about 1 cup
- 3large thyme sprigs
- 3avocado leaves or bay leaves
- 5star anise pods
- 2tablespoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt
- 1tablespoon whole black peppercorns
- Lime wedges for serving (optional)
Nutritional analysis per serving (1 servings)
130 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place everything except the lime wedges, if using, into a very large stockpot. Cover with enough water to fully submerge the chicken (about 7 quarts).
- Step 2
Bring to a boil, then reduce the heat and simmer uncovered for at least 2 hours and up to 3 (which will give the broth the richest flavor), skimming off and discarding any foam that forms on the surface.
- Step 3
Allow the broth to cool until it is no longer scalding, then carefully strain the liquid into a large bowl, discard the solids, and taste and add more salt if needed.
- Step 4
To serve, ladle into bowls and serve with lime wedges, if desired. (Store the strained broth in jars in the refrigerator for up to a week or freeze in freezer-safe containers for up to 6 months.)
Private Notes
Comments
When I make turkey broth for gravy, I start by roasting the turkey wings before the simmering. Might work nicely for this recipe as well.
Yum, broth...the #1 food item that is better homemade than store bought.
@Sherri It won't affect the soup's flavor to remove the fat. You're right, best to skim it off tho. Easy how-to: put in refrigerator overnight, the fat will rise to the top and congeal, get firm enough to lift it off. Either the whole soup pot of I'm lazy or in the individual jars. But it also helps seal the broth if you just leave it there til consuming. I save this fat (schmaltz) cuz it's great to flavor foods like home fries, eggs, all kinds of things. Just store in a jar in the fridge. Lasts forever. Well close enough.
Love this. I made sure to squeeze out every last drop of garlic then used the finished stock to make the Times’ chickpea noodle soup. See ya later, chest cold!
one essential ingredient is missing in this recipe: garlic--lots of it
Made this as soup and it was delicious! (discarding all the solids seemed bonkers) Chopped the carrots, celery, and leeks as you would for soup. Omitted the cilantro, ginger, and star anise, because I wanted a more traditional chicken soup flavor. Only did ~6 cloves of garlic, because I was too lazy to peel a whole head. Took the wings out, pulled the meat off the bone and add the meat back in.
@Patricia thank you for this excellent suggestion! I was initially looking to make this as broth but couldn’t get past the food waste. I followed your lead and made a soup, using drumsticks instead of wings (browning in the pot first and seasoning with salt and pepper) and omitting cilantro and star anise. After 3 hours simmering, I removed the chicken from the bones and added it back in and fished out the ginger and herbs. We served over gluten free ramen noodles. Delicious.