Chicken Broth

Chicken Broth

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This is one of my favourite dishes to eat. Chicken drumsticks are my favourite, but if you prefer, you could use rabbit instead. When I was a boy, we’d have this once a month. With bread and butter to dip in – wonderful.

  • Recipe serves:6
  • Preparation Time10 min
  • Cooking Time60 min


  • 6 chicken legs (use a mix of chicken legs and thighs if you prefer)
  • 6 carrots, roughly sliced
  • 2 onions, sliced
  • 1 celery stick, roughly sliced
  • 2–2.5l water
  • 3-4 Knorr Chicken Stock Cubes
  • Optional: a splash of Knorr Chicken Touch of Taste
  • 2tbsps olive oil
  • Coarsely chopped parsley
  • 2 bay leaves (fresh or dried)


  • Add chicken legs, carrots, onions and celery to a very large saucepan, just roughly sliced (remember this is a peasant stew really).
  • Add enough cold water to completely cover all of the ingredients.
  • Crumble in 3–4 Knorr Chicken Stock Cubes.
  • Add 2 bay leaves – dried or fresh.
  • Bring to the boil and simmer for 50 minutes.
  • Optional: add a splash of Knorr Chicken Touch of Taste to season the final dish to your taste.
  • I don’t skim off the fat that comes to the surface – but it’s your choice.
  • Add a couple of tablespoons of olive oil and chopped parsley.
  • If you want, you can add some dumplings to it, or have it with crispy bread and butter.
  • Serve immediately.
  • This dish makes a perfect lunch. If you have some left over simply store it in the fridge for a couple of days. For lots more hints and tips to help you make the most of your food, visit