I used to think broth was just… broth. Until I tried making my own while doing strict keto—and realized how many store-bought broths sneak in sugar, starches, or weird flavor enhancers that messed with my numbers and my stomach.
This homemade keto chicken broth? It’s rich, clean-tasting, and way more satisfying.
Plus, it’s pure gold for meal prepping soups, sipping straight when you’re fasting, or giving any sad low-carb dish a flavor boost.
No hidden carbs, no bloating, no regrets.
💡 What Makes This Feel Like Real Food
- Bones = Flavor and Collagen: Using chicken with bones (not just sad boneless breasts) builds a richer, more nourishing broth.
- Fresh Herbs > Bouillon Cubes: Thyme, rosemary, and parsley give deep flavor without needing chemical shortcuts.
- Gentle Simmer, Not Angry Boil: Keeps the broth clear and smooth instead of greasy or cloudy.
- Proper Skimming: Removing the foamy stuff gives you that clean, restaurant-quality broth.
🧾 Ingredients That Kept It Keto
- Whole Chicken (1.8 kg / 4 lb, cut up) – The bones, skin, and little bits of meat make this broth richer and keep the fat macros friendly.
- Large Onion (quartered) – Yes, there’s a little carb in onion, but not enough to worry about across 10 servings.
- Celery Stalks (3, chopped) – Adds flavor with barely any carbs.
- Carrots (3 medium, chopped) – Minimal impact per serving; worth it for the flavor boost.
- Fresh Thyme (2 sprigs) – Subtle herby depth.
- Fresh Rosemary (1 sprig) – Just one—you don’t want a broth that tastes like Christmas potpourri.
- Fresh Parsley (2 sprigs) – Brightens the whole thing.
- Sea Salt (2 tsp) – Seasoning the broth early brings out the chicken’s natural juices.
- Black Peppercorns (2 tsp) – For gentle background heat without adding carbs.
- Bay Leaf (1 medium) – Classic flavor layer.
- Cold Water (2.4 L / 10 cups) – Always start with cold—it extracts more collagen.
🔁 Keto Swaps That Actually Work
| Swap | Result |
|---|---|
| Chicken wings or drumsticks instead of a whole chicken | Still great—just a little fattier and richer |
| Add extra garlic cloves | Slightly stronger flavor but still keto-friendly |
| Omit carrots for ultra-low-carb | Yes, but broth tastes a little less sweet and round |
| Use turkey bones instead | Totally doable, a bit earthier flavor |
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Broth turned cloudy and greasy | Boiled too hard instead of simmering gently | Lower the heat after it starts to boil, and skim regularly |
| Broth tasted “meh” | Not enough salt and aromatics | Season early and use plenty of fresh herbs |
| Broth spoiled quickly | Didn’t cool it fast enough | Let it cool completely before putting it in the fridge or freezer |
👩🍳 Step-By-Step: How I Make It
- Load Up the Pot: Toss your chicken pieces, onion, celery, carrots, thyme, rosemary, parsley, salt, peppercorns, and bay leaf into a big Dutch oven or stockpot.
- Cover with Cold Water: Make sure everything’s submerged—use cold, not hot, to start.
- Bring to a Boil: Medium-high heat until it just starts bubbling.
- Simmer and Skim: Immediately lower the heat. Keep it at a barely-there simmer for 1.5–2 hours, skimming foam every 20 minutes or so.
- Strain It: Remove the big solids with tongs, then pour the broth through a fine mesh strainer.
- Cool Before Storing: Divide into glass jars or freezer containers only after it’s cooled down.
Bonus Tracking Tip: I portion it into 1-cup servings (240ml) so it’s stupid-easy to track macros later.
🧠 Keto Cooking Tricks That Help
- Freeze it in silicone muffin tins: Perfect portion control—pop out a “broth puck” whenever you need one.
- Leave the fat cap on: When you refrigerate, a layer of fat will form on top. Leave it there! It protects the broth underneath and keeps it fresher.
- Use broth ice cubes: For quick sautés or adding a little richness to cauliflower rice without blowing your fat macros.
🧊 How I Store and Track It
- Fridge: Lasts 4–5 days, but I label it with the date just in case.
- Freezer: Good for up to 3 months. I freeze some in larger jars, some in ice cube trays for flexibility.
- Reheating: Always thaw gently in the fridge or warm low and slow on the stove—microwaving sometimes “burns” the broth flavor.
❓ Real Keto Questions, Real Answers
Is it okay to sip broth when fasting?
Yep! Especially if you’re doing a fat fast or need electrolytes. Just don’t add noodles or other carbs.
Why are there carrots if it’s supposed to be keto?
Relax—across 10 cups, the carb impact is basically nothing. You get the flavor without a carb hit.
Can I use store-bought rotisserie chicken bones?
You can, but watch out: many rotisserie chickens are coated with sugar or starch. Read the ingredients first.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
| Nutrient | Amount per 1 cup (240ml) |
|---|---|
| Calories | 15 kcal |
| Total Fat | 0.5g |
| • Saturated Fat | 0.1g |
| • Monounsaturated Fat | 0.2g |
| • Polyunsaturated Fat | 0.1g |
| Cholesterol | 5.5mg |
| Sodium | 672mg |
| Potassium | 676mg |
| Total Carbohydrate | 1g |
| • Dietary Fiber | 0g |
| • Total Sugars | 0g |
| Protein | 1.6g |
| Calcium | ~16mg |
| Magnesium | ~9mg |
| Phosphorus | ~35mg |
| Iron | ~0.2mg |
| Collagen (approx.) | 1–2g |
| Net Carbs | 1g |
Check out More Recipes:
- Low Carb Keto Slow Cooker Chicken Pot Pie Soup
- Low Carb Keto Pho
- Low Carb Keto Chicken Florentine Soup
Low Carb Keto Chicken Broth
Description
Rich, clean, and comforting homemade keto chicken broth—perfect for sipping, soups, or meal prep, with no hidden carbs or weird additives.
Ingredients
Instructions
- Place chicken, vegetables, herbs, and seasonings in a large pot.
- Cover with cold water.
- Bring to a boil, then reduce to a simmer. Cook for 1.5–2 hours, skimming foam occasionally.
- Remove solids and strain broth through a fine mesh sieve.
- Cool completely before refrigerating or freezing.
