Asian Chicken Broth

Use this Asian-inspired broth as an alternative to store-bought broth when you are preparing your favorite soup recipes.

Serves: 10Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 10


  • 4 lbs. chicken legs, wings, backs, and necks
  • 1 garlic clove
  • 2 green onions
  • 4 slices ginger
  • 16 cups water
  • 1 Tbsp. rice vinegar


  • Rinse the chicken thoroughly and dry. Smash and peel the garlic.
  • Add the chicken, green onions, ginger, and garlic to the water and bring to a boil. Skim off the foam. Turn down the heat and simmer the broth, covered, for another 1½ hours, skimming off any foam. Stir in the rice vinegar. Remove the solid ingredients and strain the soup through a sieve to remove much of the extra fat.