After almost a full week of cooking turkey for family, friends and the kids, I was more than ready to move on to something new, but not before I made a delicious Turkey Noodle Soup with the last remaining bits of turkey in the fridge. The kids aren’t really used to soup, so I was happy to see how much they loved it, devouring the whole batch in just two days. Now, with Hanukkah just around the corner, I have Matzoh Ball Soup on the brain and it got me thinking that I don’t have a good Chicken Stock recipe on weelicious. The bonus of this recipe is that you get soup AND fresh cooked chicken out of it, which I put to good use all week in Mac, Chicken and Cheese Bites and Chicken, Bean & Cheese Quesadillas.

Whether you need chicken stock to make Chicken Pot Pie, Risotto Milanese, White Chicken Chili or another favorite recipe of yours that calls for it, this clean, fresh tasting stock is great to have on hand. And with some light seasoning, it’s even wonderful to eat on its own. Especially at this time of year when it seems like everyone around you is getting sick, a good chicken stock, with its medicinal properties, is something you want to make sure is always on standby in your fridge or freezer.


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Chicken Stock (Makes 12 Cups)

Prep Time: 5 mins Cook Time: 2 mins

egg free

nut free

dairy free

gluten free


  • 1 4-5 pound whole chicken, washed
  • 20 Cups water
  • 3 Celery Stalks, chopped
  • 3 carrots, chopped
  • 1 Large Onion, chopped
  • 2 Bay Leaves
  • 8 Fresh thyme sprigs
  • 8 Parsley Stems
  • salt and pepper to taste


1. Place all the ingredients in a pot, bring to a boil then reduce to a simmer.
2. Simmer for a minimum of one hour or up to two hours (the flavor gets better the longer you simmer it).
3. While simmering the stock, periodically use a spoon to skim off all the impurities that rise to the top.
4. After the stock has cooked, take the whole chicken out of the pot (if simmering the stock for 2 hours, remove the chicken after the first hour, take the meat off of the bones and set aside. Return bones to the pot and continue cooking for another hour). Strain the stock into a container and allow it to come to room temperature.* You can shred the chicken to use for other recipes or just eat on its own.
5. Store in the fridge over night.
6. The next day, remove solidified fat from the top.
7. Store stock in fridge for up to a week or freeze for up to 3 months.
*You can use the stock at this point or you can continue with the steps for storing.
To Freeze: Place stock in a freezer-safe container or Ziploc bag, label and freeze for up to 3 months. When ready to use, simply defrost.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.