Amazing Passover Chicken Broth Recipe

Chicken Soup. IgorGolovnov / Getty Images
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: 1 Pot of Broth (4 to 6 Servings)
Nutritional Guidelines (per serving)
615 Calories
31g Fat
20g Carbs
63g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Pot of Broth (4 to 6 Servings)
Amount per serving
Calories 615
% Daily Value*
Total Fat 31g 39%
Saturated Fat 9g 43%
Cholesterol 190mg 63%
Sodium 306mg 13%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 21%
Protein 63g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to be Jewish or wait to make incredible homemade chicken stock. Plan on at least two hours for the flavor of the chicken to leach into the stock. Continue boiling another hour after straining to reduce to a richer stock. Save the skimmed chicken fat (schmaltz) for making. 

Recipe reprinted with permission from The Rock N' Roll Food Guy by J. J. Jackson.


  • 1 (3- to 4-pound) whole chicken
  • 1 medium turnip (quartered)
  • 2 leeks (white part only, cleaned thoroughly and quartered)
  • 1 small rutabaga (quartered)
  • 3 ribs celery (with leaves, halved)
  • 12 parsley stems
  • 2 large carrots (quartered)
  • 2 large onions (quartered)
  • 8 peppercorns (crushed)
  • 1/2 teaspoon dried thyme
  • Kosher salt (or coarse salt, to taste)

Steps to Make It

  1. Clean the chicken and discard giblets or any other presents you've been given in the cavity. Salt the entire chicken inside and out liberally with kosher or coarse salt. Let chicken stand for 35 minutes.

  2. Wash salt from chicken and place in a medium to large stockpot. Cover chicken with leeks, turnip,​ rutabaga, celery, parsley, carrots, onions, peppercorns, and thyme. Cover with 4 or 5 quarts of cold water. Bring to a boil over high heat, then immediately reduce the heat to simmer. Simmer for 1 1/2 to 2 hours, occasionally skimming the foam from the top.

  3. Remove the chicken to a large platter when it is still firm and not falling apart. Remove the meat from the chicken and save for sandwiches (no bread during!) and salads. Then take the bones and return them to the pot and simmer for one more hour.

  4. Strain the soup into a large bowl and discard everything in the strainer.

  5. Refrigerate long enough to allow hardened fat to form on the surface, then simply remove the fat.

  6. Bring back up to heat with salt and pepper to taste.


  • You can add more vegetables at this point or start the process again for a really rich broth. That's the way Chinese chicken stock is prepared sometimes using as many as six or eight chickens.

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