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Improved Canned Chicken Broth

By America's Test Kitchen

Published on August 24, 2009

Yield

Makes about 2 quarts

Improved Canned Chicken Broth

Ingredients

1 carrot, peeled and sliced thin1 bay leaf 1 stalk celery, cut into chunks1 medium onion, chopped medium2 quarts low-sodium chicken broth, defatted6 sprigs fresh parsley

Before You Begin

This broth is fine in soups with plenty of other flavorful ingredients. The shortcomings of canned broth are quite noticeable in a soup that puts broth center stage. We do not recommend canned broths, even when doctored up, in wonton soup, for instance. It is fine in most bean and vegetable soups. Unlike homemade stock, this broth is best used right away, since the added flavors start to fade quickly.

Instructions

  1. Place all the ingredients in a medium saucepan. Bring to a simmer. Simmer gently for 15 minutes.
  2. Strain the broth; discard the solids. Use the stock as soon as possible; the improvement offered by the additional ingredients is temporary.
Improved Canned Chicken Broth

Improved Canned Chicken Broth

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By America's Test Kitchen
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Yield

Makes about 2 quarts

Ingredients

1 carrot, peeled and sliced thin
1 bay leaf
1 stalk celery, cut into chunks
1 medium onion, chopped medium
2 quarts low-sodium chicken broth, defatted
6 sprigs fresh parsley

Test Kitchen Techniques

Ingredients

1 carrot, peeled and sliced thin
1 bay leaf
1 stalk celery, cut into chunks
1 medium onion, chopped medium
2 quarts low-sodium chicken broth, defatted
6 sprigs fresh parsley

Test Kitchen Techniques

Ingredients

1 carrot, peeled and sliced thin
1 bay leaf
1 stalk celery, cut into chunks
1 medium onion, chopped medium
2 quarts low-sodium chicken broth, defatted
6 sprigs fresh parsley

Test Kitchen Techniques

Before You Begin

This broth is fine in soups with plenty of other flavorful ingredients. The shortcomings of canned broth are quite noticeable in a soup that puts broth center stage. We do not recommend canned broths, even when doctored up, in wonton soup, for instance. It is fine in most bean and vegetable soups. Unlike homemade stock, this broth is best used right away, since the added flavors start to fade quickly.

Instructions

  1. Place all the ingredients in a medium saucepan. Bring to a simmer. Simmer gently for 15 minutes.
  2. Strain the broth; discard the solids. Use the stock as soon as possible; the improvement offered by the additional ingredients is temporary.

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