Gluten Free Chicken Stock

Make a huge pot of chicken soup and use the chicken for shredded chicken recipes like Mexican food and the stock for other recipes. Alternatively, use it all for soup, or half and half.


  • 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


  1. 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.
  2. Add the onion, garlic, onion, celery, carrots, parsley, rosemary, and thyme. Saute for over medium-low heat, stirring occasionally, for about 20 minutes.
  3. 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.
  4. 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.