You’ll enjoy using this homemade gluten free chicken stock recipe in your dishes for a number of reasons. You can control the sodium level, use only natural ingredients, boost the flavor, and make it not only gluten free but allergen-free. This is the best chicken soup you’ll ever have as well as chicken stock. It is so flavorful!
I love shredded chicken tacos and enchiladas. (See my Shredded Mexican Chicken Recipe.) So, I thought I would boil some chicken breasts. I usually freeze the chicken stock and later add other ingredients. However, this evening, I added all of the ingredients while cooking the chicken. Essentially, I made chicken soup. However, there won’t be a lot of chicken left after I use it for a couple of dinners. So, I get to have chicken soup and chicken stock from the same recipe. I’ve done this before. I should know better! I love this soup!
Meanwhile, I have been playing around with this recipe for quite some time and perfected it this evening. The key is to use roasted or fried pieces of chicken. This is what I did this evening.
Stock vs Broth
Do you know the difference between stock and broth? Stock is not seasoned and is usually made from bones. Broth is seasoned. You can add vegetables, meat, and/or starch (pasta, rice, potatoes), and call it a meal. So, “bone broth” and “vegetable stock” are misnomers. So, technically, this recipe is broth, but so many people want to search for the word “stock” that I named it that.
If you simmer stock for long periods, as it should be, the bones will help thick the stock. Later, you can boil the stock to reduce it and make it even thicker.
Gluten Free Chicken Stock
- 1-2/3 pounds chicken breast - with or without bones or skin* cut into 1-1/2x3-inch chunks
- 2 tablespoons butter or oil
- 2 medium yellow onion chopped
- 12 cloves garlic 2 tablespoons, minced
- 4 very large stalks of celery peeled and sliced
- 8 baby carrots or 2 whole carrot, peeled and sliced
- 3 tablespoons freshly minced flat leaf parsley
- 1/2 teaspoon minced rosemary
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground turmeric
- 12 cups water
- 2 teaspoons fine salt or las desired
- Freshly ground black pepper to taste
Melt the butter in a deep, large pot or add oil over medium heat. Increase heat to medium-high and add the chicken pieces. Fry on all sides until nice and brown.
Add the onion, garlic, onion, celery, carrots, parsley, rosemary, and thyme. Saute for over medium-low heat, stirring occasionally, for about 20 minutes.
Add the water, salt, and pepper; simmer over medium heat for at least 1 hour or until it tastes incredible. Season with additional salt and pepper as desired.
Serve as soup with or without cooked rice or gluten free pasta. (Great for low-carbers without any starch.) Once the chicken is all gone. Use the stock in your favorite dishes calling for chicken broth or chicken stock.
*Of course, including the bones and skin ads more flavor. However, I rarely have chicken with skin or bone on hand. So, feel free to use boneless skinless chicken breasts as I did.
Low-Carb: For a higher fat content for low-carb and keto dieters, considering stirring in a little heavy cream to this soup.