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neiman marcus chicken broth

Neiman Marcus Chicken Broth Recipe

Linda Cain
Ah, the warmth of a home-cooked meal! When I think about comfort food, my mind wanders to soups and broths. There’s something almost magical about a warm bowl of broth on a chilly day. It's not just food; it's an experience.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 275 kcal

Equipment

  • Large stockpot

Ingredients
  

  • 2 cups roughly chopped celery stalks
  • 1 teaspoon whole coriander seeds
  • 5 whole black peppercorns
  • 3 sprigs of fresh thyme
  • 5 pounds assorted chicken pieces from 2 whole chickens
  • 2 cups onion quarters
  • 1 small bunch of fresh flat-leaf parsley stems
  • 3 whole garlic cloves smashed
  • 1 dried bay leaf
  • 2 crumbled chicken bouillon cubes
  • 1 tablespoon apple cider vinegar
  • 1 cup diced carrots peeled

Instructions
 

  • Start by assembling all your ingredients on the counter. Having everything ready to go simplifies the process. You don’t want to rush around midway through cooking.
  • Place the assorted chicken pieces into a large stockpot. You can use a mix of thighs, wings, and breasts. Make sure the skin is on for added flavor. You want to enhance that rich stock.
  • Roughly chop the celery. Ensure it's in pieces small enough to release their flavor but not so small that they disintegrate. Next, peel and dice the carrots, and quarter the onions. Smash the garlic cloves; no need to mince them finely. This contributes to a more rustic broth.
  • Now, toss in the celery, carrots, onion, garlic, and parsley stems into the pot with the chicken. Add the whole coriander seeds, black peppercorns, thyme sprigs, and bay leaf. This assortment creates a fragrant foundation for your broth.
  • Add enough cold water to cover the ingredients completely, usually around 10-12 cups. Ensure everything is submerged for proper extraction.
  • Bring the pot to a gentle boil, then reduce the heat to a low simmer. You want to keep it cooking slowly. Let it simmer uncovered for about 4-6 hours. The longer it cooks, the more flavor you’ll extract. Skim off any foam or impurities that rise to the surface—you want a clear broth at the end.
  • About halfway through cooking, add the apple cider vinegar. This helps draw out even more minerals from the bones. Toss in the crumbled bouillon cubes for an extra punch of flavor.
  • Once your broth has simmered to perfection, turn off the heat. Using a fine-mesh strainer, carefully pour the broth into a large bowl. Discard the solids—you've extracted all the goodness you need.
  • Let the broth cool down to room temperature before transferring it into jars or containers. If you're not using it right away, refrigerate or freeze it for later.
  • Now, you're ready to enjoy the fruits of your labor! Use it as a base for soups, or sip it straight from a cup for a cozy treat.

Notes

  • Use bones: For deeper flavor, include chicken bones. They provide nutrients and enhance the richness of the broth.
  • Add a splash of wine: While not typical, a bit of white wine added during simmering can brighten the overall taste.
  • Avoid boiling: It’s essential to maintain a simmer, not a boil, to keep the broth clear and flavorful.
  • Experiment with herbs: Feel free to mix in any fresh herbs you have on hand. Rosemary, dill, or oregano can add unique notes to your broth.
  • Use leftover veggies: If you have older vegetables in the fridge, toss them in. It’s eco-friendly and reduces waste.

Nutrition

Calories: 275kcal
Keyword neiman marcus chicken broth recipe
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