Chicken Stock with Asian Flavor

barbara lentz


This broth is so good I use it for the base for my recipes for Asian Ramen bowls, noodle bowls and soups. Makes a great broth for chicken and noodles also.


☆☆☆☆☆ 0 votes

makes 4 to 6 quarts
10 Min
2 Hr
Stove Top


Add to Grocery List

3 lb
chicken bones and parts like wing tips back etc..
16 c
4 stalk(s)
lemongrass sliced done the middle lengthwise and halved
inch piece of ginger peeled and sliced
1 large
carrot chopped in hunks
1 large
onion halved
head garlic cloves halved
bay leaves
1 Tbsp
whole black peppercorns
salt to taste

How to Make Chicken Stock with Asian Flavor


  • 1Place all ingredients in a very large stock pot or two stock pots. Bring to boil. Reduce to a simmer and simmer for two hours. Add more water if water evaporates too much.
  • 2Strain broth through a fine mesh strainer lined with a cheese cloth. Discard solids. Place the broth in mason jars if canning.
  • 3Will last 2 to 3 days in refrigerator.
    Freeze for up to a month.
    Or if you have a pressure canner it will last months canned

Printable Recipe Card

About Chicken Stock with Asian Flavor

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

Show 1 Comment & Review

9 Satisfying Soup Recipes For Tonight's Dinner

9 Satisfying Soup Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Add homemade soup to your weekly winter menu. Here are 9 satisfying soup recipes perfect for tonight's dinner.

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...