This golden vegan chicken broth transforms humble corn cobs and pantry spices into something deeply savory and comforting. The first time I made it, I was skeptical that vegetable scraps could deliver that warm, soul-soothing flavor I craved on a chilly afternoon, but one sip changed everything. It's incredibly easy to make, uses ingredients you'd normally toss, and fills your kitchen with the kind of aroma that makes everyone wander in asking what's cooking.
If you're looking for more cozy dinner ideas, try pairing this broth with my Easy Sweet Potato Tortillas Recipe or use it as the base for a hearty bowl alongside Best Black Bean Burritos Recipe. You can even sip it plain with a sprinkle of fresh herbs, just like I do when I need a warm hug in a mug.
Why You'll Love This Chicken Broth
This vegan chicken broth is a kitchen staple that saves you money and reduces waste at the same time. You're using corn cobs you'd normally throw away, which means you're getting two meals out of one ingredient. The flavor is rich and savory without being heavy, and it works beautifully in any recipe that calls for regular chicken broth. It's also naturally low in calories and sodium compared to store-bought versions, so you have full control over the salt level. Plus, it freezes perfectly, so you can make a big batch and have homemade broth ready whenever you need it.
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Ingredients For Chicken Broth
Here's what you'll need to make this comforting homemade Chicken Broth stock.
See Recipe Card Below This Post For Ingredient Quantities
Corn cobs: These are the flavor base of the entire broth, releasing natural sweetness and depth as they simmer. Make sure the kernels are removed first.
Bay leaves: Add an earthy, subtle herbal note that rounds out the savory flavors.
Garlic cloves: Fresh garlic brings a mild pungency and aromatic warmth to the broth.
Poultry seasoning: This blend of sage, thyme, and other herbs mimics the classic flavor of traditional chicken broth perfectly.
Celery salt: Provides both the celery flavor and a touch of saltiness, creating that familiar soup base taste.
Turmeric: Gives the broth a beautiful golden color and adds a hint of earthy warmth.
Garlic powder: Reinforces the garlic flavor and adds a subtle savory depth.
Onion skin: The papery outer layer of onions adds color and a gentle onion sweetness. Just one skin is enough.
Filtered water: Use clean, filtered water for the clearest, best-tasting broth. The amount can vary depending on how concentrated you want the flavor.
How To Make Chicken Broth
Let the broth simmer low and slow for the deepest flavor.
Combine ingredients: Place the corn cobs, bay leaves, garlic cloves, poultry seasoning, celery salt, turmeric, garlic powder, and onion skin into a large pot.
Add water: Pour in 8 to 12 cups of filtered water, making sure all the ingredients are fully submerged. Use less water for a more concentrated broth, or more for a lighter version.
Bring to a boil: Set the pot over high heat and bring the mixture to a rolling boil. You'll start to smell the garlic and spices as the water heats up.
Simmer gently: Reduce the heat to low and let the broth simmer gently for 1 to 3 hours. The longer it simmers, the more flavor develops. You'll notice the liquid turning a rich golden color.
Strain the broth: Remove the bay leaves, onion skin, and corn cobs using tongs or a slotted spoon. These can go straight into your compost bin.
Reserve and store: Pour the finished broth through a fine-mesh strainer if you want it extra clear. Store in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Substitutions and Variations
No corn cobs? You can use fresh or frozen corn kernels instead, though the flavor won't be quite as deep. You could also try other veggie scraps like mushroom stems or carrot peels.
Adjust the saltiness: If you're watching sodium, reduce the celery salt to 1 teaspoon or leave it out entirely and add regular salt to taste at the end.
Make it richer: Add a tablespoon of nutritional yeast for extra umami and a slightly cheesy note.
Herb variations: Swap the poultry seasoning for individual herbs like thyme, sage, and rosemary if that's what you have on hand.
Equipment For Chicken Broth
Large pot: A 6-quart or larger pot works best so all the ingredients can move around freely as they simmer.
Fine-mesh strainer (optional): Helpful if you want crystal-clear broth, though it's not strictly necessary.
Storage containers: Mason jars or freezer-safe containers for storing the finished broth.
Storage and Freezing Tips
Let the broth cool completely before storing it in airtight containers in the refrigerator. It'll keep for up to 5 days and might develop a slightly gelatinous texture when cold, which is totally normal.
For longer storage, freeze the broth in portions. I like using ice cube trays for small amounts (perfect for adding to stir-fries or sauces) and larger containers for soup recipes. Frozen broth stays fresh for up to 3 months. Just thaw it overnight in the fridge or warm it gently on the stove.
Expert Tips
Save your scraps: Keep a freezer bag for corn cobs, onion skins, and other veggie scraps. When it's full, you're ready to make broth.
Don't skip the simmer time: The longer you let this cook, the more flavor you'll extract. If you're short on time, even 1 hour will give you decent results, but 3 hours is ideal.
Taste as you go: After the first hour, taste the broth and adjust the seasonings if needed. You can always add more celery salt or poultry seasoning.
Cool it quickly: If you're planning to freeze the broth, cool it down fast by placing the pot in an ice bath. This keeps it food-safe.
Label everything: When freezing, write the date and quantity on your containers so you know exactly what you're grabbing later.
Serving Suggestions
Use this savory Chicken Broth as the base for your favorite soups, from classic chicken noodle to creamy vegetable bisques. It adds incredible depth to risotto, quinoa, or rice, and you can use it to deglaze pans when making sauces or gravies.
I love sipping a warm mug of this broth on cold mornings, sometimes with a squeeze of lemon and fresh herbs stirred in. It's also wonderful for cooking beans or lentils, giving them so much more flavor than plain water. Try it in my The Best Caramelized Onion Tart Recipe for an extra layer of savory richness.
FAQ
What exactly is Chicken Broth?
Chicken broth is a savory liquid made by simmering chicken, bones, and vegetables with herbs and spices. This vegan version uses corn cobs and seasonings to mimic that same comforting, rich flavor without any animal products.
What is chicken broth made of?
Traditional chicken broth contains chicken meat or bones, water, vegetables like carrots and celery, and aromatics like onion and garlic. This plant-based version swaps the chicken for corn cobs and uses poultry seasoning to recreate the familiar taste.
Are chicken stock and broth the same?
Not quite. Stock is typically made with bones and simmered longer for a thicker, more gelatinous texture, while broth uses meat and cooks for less time, resulting in a lighter liquid. This vegan recipe leans more toward broth in terms of body and cooking time.
Is chicken broth just chicken stock and water?
No, Chicken Broth is made by simmering chicken directly in water with seasonings. Some people dilute stock with water to make it lighter, but true broth starts with the full ingredients from scratch. This vegan version builds flavor from the ground up using corn and spices.
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Pairing
These are my favorite dishes to serve with Chicken Broth
Chicken Broth
Ingredients
- 4 corn cobs kernels removed, use for flavor
- 2 bay leaves dried, for aromatic depth
- 3 cloves garlic crushed, for savory notes
- 1 tablespoon poultry seasoning vegan, adds umami flavor
- 2 teaspoon celery salt for seasoning
- ½ teaspoon turmeric for color and mild earthiness
- 1 teaspoon garlic powder for extra garlic flavor
- 1 onion skin optional, adds richness
- 8–12 cups filtered water adjust to taste and pot size
Instructions
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Place the corn cobs, bay leaves, garlic, poultry seasoning, celery salt, turmeric, garlic powder, and onion skin into a large pot.
- Pour in 8 to 12 cups of filtered water, covering all solids.
- Bring the mixture to a gentle boil over medium-high heat.
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Reduce heat to low and let the broth simmer for 3 hours, uncovered, to extract full flavor.
- Remove the corn cobs, bay leaves, and onion skin using a slotted spoon.
- Transfer the broth to jars or containers and let cool before storing.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
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