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No Bones About It – Making Chicken Stock Using Boneless Breasts

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13 responses »

  1. So glad I found this! my 1 and 2 year old are sick, and I want to make them chicken noodle soup, but did not want to take them to store to get either chicken stock, or chicken with a bone in it. Looks and sounds good, thanks for posting it.

    Reply
  2. Pingback: Chicken Stock/Broth |

  3. Omy thank u so much for this!

    Reply
  4. Thank you for sharing!!! I am the same way — prefer boneless/skinless chicken breasts and convinced you can get good broth from them. My ultimate comfort food, sickness remedy, weight-loss weapon is good ole chicken and veggie soup.

    Reply
  5. I don’t know much about making broth so I’ve just got to ask; is removing the veggies just for ease of freezing, or do they not have any taste left after it’s been cooked into the broth?

    That out of the way I want to thank you for putting this up, I’ve been looking for a way to make chicken broth without bones, it’s so hard to find! Thanks so much ^^

    Reply
    • For me it’s both for ease of storage and taste. Sometimes I’ll even run the cooked veggies (once they’ve cooked a bit) though my juice or press them in the strainer to get as much out as possible.

      Glad you enjoyed the post!

      Reply
  6. Are the breasts still useable after making the stock? I want to make a healthy version of chicken and dumplings and would like to use my own stock rather than sodium packed store bought. It would be great if the chicken were still edible so I could just chop it up and use it for the dumplings…….

    Reply
  7. Danna Sharadin

    So what did you do to make the actual soup?

    Reply
  8. This saved my life! Thanks for helping a medstudent short on time!

    Reply

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