This is the best homemade chicken broth / soup recipe from my grandma, which I adjusted slightly after living in St. Maarten. Chicken soups I had in the Caribbean were by far the most delicious and hearty. This recipe is the low-carb, gluten-free version.
My grandma’s and Caribbean-style special tricks make this a staple in our house. Whenever it’s cold outside, or I’m feeling sick, or I want something heart-warming, I make this recipe. I’ve also made it and brought it over to friends and family to help them get better 🙂
This homemade chicken broth recipe is super easy to make. If you need broth for any other recipes, strain when done and voila! The beauty of making the broth this way is you can serve it over whatever veggies you want, or not. Pour over spinach or baby greens and canned artichoke hearts to add wilted greens and veggies to your soup. Top with avocado, if you’d like, and/or fresh herbs such as cilantro or flat-leaf Italian parsley.
If I only have baby carrots and red onions on hand, that works, too, as you can see in my photo. Enjoy and let me know how you like it!
4 whole skin-on chicken legs
1 large carrot, peeled and cut into 2-3 pieces
2 celery stalks, cut into 2-3 pieces each
1 yellow onion, peeled and ends trimmed
6 fresh thyme sprigs (or more to taste)
Sea salt to taste (I use Himalayan pink salt)
Freshly ground pepper to taste
- Place all ingredients into a large soup pot. Don’t cut the onion; leave it whole, peeled, and uncut.
- Pour enough filtered water into the pot to cover all ingredients.
- Bring everything to a boil, then reduce heat to a low simmer.
- Simmer for 40 minutes.
- Adjust seasonings, if needed.
I also developed my homemade bone broth recipe from grass-fed beef marrow bones that is based on my grandma’s chicken broth recipe. Check it out!