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5 from 3 votes

Homemade Chicken Broth

Rotisserie Chicken Recipes including tips for how to cut a rotisserie chicken and how to make Homemade Chicken Broth!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soup
Cuisine: American
Calories: 178kcal
Author: Lauren Allen


  • 1 rotisserie chicken (just the leftover pieces and bones)
  • 2 ribs celery , with leaves and cut into chunks
  • 2 medium carrots , cut into chunks
  • 2 medium onions , cut into chunks
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 10 whole peppercorns
  • 6-8 cups cold water
  • 6 teaspoons chicken bouillon paste , or bouillon cubes


  • Place rotisserie chicken, vegetables, spices and water into a large soup pot. 
  • Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.  
  • Reduce heat, cover and simmer on low heat for at least 1-2 hours.
  • Remove from heat and allow to cool. 
  • Strain broth through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the broth. Season with chicken boullion paste to taste. 
  • At this point I like to pour the broth into my soup pot and refrigerate it for a few hours so that the fat from the broth will rise to the top and I can skim it off.


Calories: 178kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Sodium: 234mg | Potassium: 1052mg | Fiber: 10g | Sugar: 16g | Vitamin A: 415.9% | Vitamin C: 31.5% | Calcium: 21.2% | Iron: 13.4%