It turns out that Grandma was right! Not only is chicken broth one one best comfort foods, it tastes great and is good for you. According to a study published in the medical journal Chest, "Chicken soup may contain a number of substances with beneficial medicinal activity." The researchers noted that people with upper respiratory infections who ate chicken soup experienced a mild reduction in inflammation that helped to reduce cold symptoms. Homemade broth is far superior to anything found in a grocery store — if you can even find it on the shelves these days. Those processed, industrially-made versions don’t have a smidgen of the healthy nutrients that a homemade broth offers.

And while homemade chicken broth is not a magic cure-all, (most certainly not for the rapidly spreading coronavirus), it is a healthy ingredient to have on hand at home, where we’re spending most of our time these days. The simple act of preparing broth even feels restorative. As the simmering liquid fills the house with its reassuring aromas, memories of cold winter nights warmed by piping hot bowls of soup come flooding back.

The broth can be frozen and used during the next few weeks (or months, if it lasts that long!) for soups, sauces, stews, and more. Scroll to the bottom for recipes that include chicken broth in the ingredients.

Tip: Chicken bones can be used to make broth instead of a whole chicken. Throughout the year, simply stockpile chicken bones in freezer containers or bags. Keep them frozen and ready to use every every six months or so.

Rich Chicken Broth Recipe

1 4-pound chicken, cut into 8 parts (or use bones from about 2 chickens you’ve saved in the freezer)

3 medium carrots, unpeeled and cut into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

2 medium onions, unpeeled and quartered

6 large cloves garlic, unpeeled and cut in half

1 tablespoon whole black peppercorns

1/2 bunch flat-leaf parsley

10 sprigs fresh thyme

Instructions

1) Place all ingredients in a stockpot and fill with enough water to cover the chicken and vegetables. Turn heat to high and add 2 more cups of cold water. When broth comes to a boil, reduce heat and bring to a very low simmer.

2) Allow broth to continue cooking for four hours, checking every half hour or so and skimming off foam and visible fat which has risen to the surface. There will be a lot of foam in the beginning. Make sure to skim off as much as you can to help keep the broth clear and clean tasting.

3) Add water as needed to bring it back to its original level, except during the last hour when no additional water should be added. Be sure the liquid is barely simmering. After four hours, remove from heat and allow to cool.

4) Strain through a fine-mesh strainer into bowls, pressing on the chicken and vegetables with a spoon to release all of the liquid. Discard chicken and vegetables. Pour broth into freezer-safe containers and refrigerate for several hours or overnight. When chilled, remove any fat that has congealed on the top of the broth with a spoon. Don’t worry about getting every little bit. A small amount of fat adds a tremendous amount of flavor. Cover and freeze any broth that won’t be used within the next few days.

The following recipes on The Wine Chef include chicken broth as an ingredient.