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Keto Soups

Homemade Chicken Stock

There's nothing quite like the deep, savory aroma of homemade chicken stock simmering on the stove. I find it's the secret backbone to so many keto soups and sauces, bringing richness without a trace of carb-heavy thickeners. This simple recipe yields a golden, nourishing broth that freezes perfectly for whenever you need a flavor boost.

15 min Prep time 240 min Cook time 255 min Total time 8 Servings 45 Calories
Homemade Chicken Stock

Ingredients

  • (3 pound) whole chicken
  • teaspoon canola oil
  • medium carrots, cut into chunks
  • medium onion, cut into chunks
  • sprigs fresh parsley
  • bay leaf
  • /2 teaspoon dried thyme
  • /4 teaspoon dried rosemary
  • /4 teaspoon whole peppercorns
  • /2 quarts cold water
  • celery rib with leaves, cut into chunks

Instructions

  1. Step 1

    Cut the chicken into parts, setting aside the back and neck. In a large soup kettle, heat the canola oil over medium heat. Brown the chicken breast halves until golden, about 5 minutes, then remove them. In batches, brown the remaining pieces including the back and neck

  2. Step 2

    this builds a deep flavor. Next, sauté the carrots and onion in the same pot until the onion softens, scraping up any browned bits. Meanwhile, create a spice bag by placing the parsley, bay leaf, thyme, rosemary, and peppercorns on a double thickness of cheesecloth. Tie it closed with kitchen string. Return all chicken to the pot. Pour in the cold water, add the celery and spice bag. I like to bring it to a gentle boil over medium-low heat, then reduce to a bare simmer. After 30 minutes, skim off any foam that rises. Remove the chicken breast halves, pull the meat off the bones, and return the bones to the pot. Refrigerate the meat for another use. Let the stock continue to simmer, uncovered, for 3 to 4 hours. The longer it goes, the richer it becomes. Once done, strain the stock through a fine-mesh sieve, discarding the solids. Refrigerate overnight to allow the fat to solidify, then lift it off the surface. Your clear, keto-friendly stock is ready.

Chef's Tip

I always roast the chicken bones at 400°F for 20 minutes before starting the stock—it adds an incredible depth of flavor and a beautiful color to the final broth.

Storage Tips

Store in airtight containers in the fridge for up to 5 days, or freeze in ice cube trays for easy portioning—each cube is about 2 tablespoons. Reheat gently on the stovetop.

Variation Tips

For a deeper, more robust flavor, use roasted chicken bones or add a splash of apple cider vinegar to help extract minerals. You can swap carrots for celery root to keep carbs even lower, or toss in a few peppercorns and star anise for an Asian-inspired broth perfect for keto ramen.

Frequently Asked Questions