This Asian Chicken Broth calls for just five ingredients and produces a versatile, delicately flavored golden broth. It’s the perfect broth for my One-Pot Asian Noodle dish.
Once you begin making homemade bone broth it’s hard to go back to the the storebought stuff … for two reasons, 1) because it is so easy to make and 2) because it is so good!
Thankfully there is no one right way to make bone broth.
Go traditional with a classic flavor base of mirepoix—a mixture of carrots, onion and celery.
Or take it to a whole new “healing” level as my friend Kim does by adding chicken feet to her Homemade Chicken Bone Broth with Chicken Feet.
Some like broth that’s heavy on the garlic, while others like the addition of spicy red pepper flakes. The fun in broth making is found in coming up with your own blend of vegetables, herbs, and spices.
In my own experimentation, I’ve been working on an Asian chicken broth to use with my One-Pot Asian Noodle recipe and the one I have landed on is lovely! I make it with five ingredients and it produces a delicately flavored golden broth. I especially love that it utilizes those tough leek greens that are tossed out when I make “Cheesy” Potato Leek Soup.
When I first started making bone broth I used a slow cooker or stockpot. Today I use a pressure cooker and I get the job done in 60 minutes versus 6 hours!