Boiled Chicken with Broth
Whole chicken, carrots and celery stalks come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the whole chicken, place it breast-side up in a large stockpot and cover with the cold water, then bring slowly to a gentle boil over medium heat.
- Skim off any grey foam that rises to the surface, then add the quartered onion, chopped carrots and celery, bay leaves and peppercorns.
- Reduce the heat to a low simmer, partially cover, and cook gently for about 1 hour 15 minutes until the chicken is tender and the juices run clear, with the thickest part of the thigh reaching at least 74 C / 165 F.
- Lift the chicken out carefully, set it aside to cool slightly, then strain the broth and return the clear liquid to the pot, discarding the spent vegetables, bay and peppercorns.
- Stir the pearl barley into the simmering broth and cook for 30 to 40 minutes until tender, seasoning with salt to taste.
- While the barley cooks, pull the chicken meat from the bones, discarding skin and bones, and shred or chop it into bite-sized pieces.
- Return the chicken meat to the broth to warm through, then stir in the clarified butter and chopped parsley and serve hot in deep bowls.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Boiled Chicken with Broth take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Boiled Chicken with Broth is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Einlaufsuppe im Teller-0372.jpg by Raimond Spekking, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.