Chicken broth with leeks and carrots is rightfully considered the culinary embodiment of home care and warmth. This dish is often called 'Jewish penicillin' because its high collagen and amino acid content effectively supports the body, helping you recover faster from fatigue or a cold. Unlike regular onions, leeks give the base a more delicate, slightly sweet undertone, while carrots tint the liquid a noble amber color. Using bone-in, skin-on chicken thighs and adding fragrant celery stalks allows you to extract maximum essential oils, turning a simple simmering process into the creation of a true gastronomic elixir with a multifaceted savory profile.
Homemade chicken broth is not only delicious but incredibly healthy. Leeks and carrots give it a special aroma.
Ingredients
- 750 g (1.6 lbs) bone-in chicken thighs
- 1 leek stalk
- 1 carrot
- 1 bunch of fresh parsley and celery
- 4 bay leaves
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 4 garlic cloves
- Salt and water
How to Make Chicken Broth with Leeks and Carrots
Remove the tough outer leaves from the leek and trim the root end. Slice the stalk in half lengthwise and rinse thoroughly under running water to wash away any soil or sand trapped between the layers. Chop the washed leek finely and place it into a soup pot.
Thoroughly washed and finely chopped leeks form the base of our fragrant vegetable mix.
Scrub and peel the carrot, then dice it into cubes. Add the diced carrot to the pot with the leeks. If desired, you can also add some peeled and julienned celery root for extra flavor.
Carrots are a mandatory ingredient. They are responsible for the pleasant golden color of the finished dish.
Finely chop a bunch of fresh parsley and celery, using both the stems and the leaves. Add the chopped herbs to the rest of the vegetables.
Using herb stems allows you to extract maximum flavor and essential oils during the simmering process.
Rinse the chicken thighs thoroughly. Place the chicken thighs on top of the vegetables. Do not remove the skin; leave it on so it releases all its valuable nutrients, including collagen. You can remove the rendered fat later: let the strained broth cool slightly and place a couple of paper towels on top; the fat will stick to them, making the broth lighter.
Chicken thighs are perfect for a rich broth. The skin adds healthy collagen.
Drop in the bay leaves. Add the fennel seeds and black peppercorns. Crush the unpeeled garlic cloves directly with a knife. Season with salt to taste.
Fennel seeds and crushed unpeeled garlic create a unique savory flavor profile.
Fill the pot with cold water. For this recipe, we are using a 2.5-liter (about 2.6-quart) pot.
Always start boiling with cold water so that all the juices from the meat and vegetables gradually infuse the liquid.
Place the pot on the stove and bring it to a boil. As soon as foam appears, carefully skim it off with a slotted spoon, trying not to disturb the floating vegetables. Once boiling, reduce the heat to the absolute minimum so the broth barely bubbles. Cover the pot with a lid, leaving a small gap for steam to escape.
The main secret to a clear broth is avoiding a rolling boil and skimming the foam in time.
Simmer gently over low heat for 1 hour and 30 minutes. Keeping the boil extremely gentle ensures a crystal-clear broth. The carrots and leeks tint the liquid a beautiful golden-yellow hue that smells and looks incredibly appetizing!
After an hour and a half of gentle simmering, the broth takes on a rich amber color and deep flavor.
Strain the finished broth through a fine-mesh sieve or cheesecloth. Ladle the broth into a bowl, add a piece of skinless chicken thigh, and optionally toss in some of the boiled carrots and finely chopped fresh herbs. Enjoy your meal!
Serve the broth piping hot, adding a piece of tender chicken and some fresh herbs to the bowl.
The finished chicken broth with leeks and carrots is best served piping hot, garnished with a piece of tender meat and a handful of freshly chopped parsley. If you want to turn it into a heartier meal, add some small boiled pasta or homemade noodles. For storage, be sure to strain the liquid through a fine sieve or cheesecloth to remove leftover spices and vegetable matter; in the fridge, this base perfectly retains its flavor for up to three days, becoming even richer. Do not throw away the strained vegetables, as they have absorbed all the meat juices. After removing the bay leaves and peppercorns, turn them into a thick puree soup: simply add a couple of tablespoons of rolled oats and a little broth, simmer for a few minutes, and blend the mixture. The boiled carrots from this recipe can also be used as a side dish by lightly sautéing them in butter with a pinch of thyme. This sustainable approach allows you to get two complete dishes out of a single set of ingredients.
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