Makes about 2 quarts
This homemade vegetarian chicken broth is a rich, herby broth with serious chicken vibes. Leeks, onion and garlic give it that golden, savory backbone. Yet we don’t use any bones! It’s totally vegan, of course. The quartet of fresh herbs – dill, thyme, rosemary, and parsley – create a bright poultry seasoning that just screams chicken soup. This is the perfect homemade base for any delicate soup, whether it’s matzoh ball or chick’n noodle.
There are so many varieties of broth available in the supermarket these days that simmering your own can seem like a hassle. And compared to simply grabbing some off a shelf, maybe it is. But broth from scratch is fresher, more aromatic, and endlessly customizable — make it as salty as you like, add more garlic, throw in whatever you’ve got.
Plus, it’s a great way to use up that onion that’s starting to sprout, those carrots languishing in the fridge, and those sad little celery stalks that will probably wither away eventually. I leave the skins on everything; onions, garlic, carrots, for color and convenience. No peeling necessary. You can also leave the stems on the herbs, no chopping required. Wilted herbs are perfectly acceptable!
And then there’s the aromatherapy. There is a definite difference between being in a home that has a broth simmering on the stovetop, and being in a home that has bubkis. The gentle aroma fills all your senses and the process alone will improve your mood drastically. Find a relaxing time when you have plans to read or watch a movie or troll the internet, and get brothing.
Salting to taste is important here. I use a little pinch at the beginning to get the veggies going, but wait until the end when everything is cooked down before adding any more salt.
I prefer to use cheesecloth to strain the broth because you can squeeze the boiled veggies and get every bit of flavor. But if you don’t have it, a fine mesh colander works, just let the veggies drain over a pot and press gently.
Homemade Vegetarian Chicken Broth FAQ
Can I use dried herbs instead of fresh?
I don’t recommend it. The point of this homemade vegan chicken broth is highlighting freshness and flavor.
Do I really need to leave the skins on?
You don’t have to, but I recommend it. Onion skins especially give vegan chicken broth that deep golden color. You’re straining everything out at the end anyway, so there’s no downside.
What does the nutritional yeast do?
It adds a savory, umami depth that pushes the broth in a chickeny direction. You can skip it if you don’t have it, though.
Can I double this?
I recommend it. In fact, quadruple it if you can.
How long does this keep?
About a week in the fridge, up to 3 months in the freezer. I like to freeze it in 2- or 4-cup portions so I can grab exactly what I need.
What soups can I use this for?
This works for matzoh ball soup, chick’n noodle, rice soup, dumpling soup, wonton soup, anything that needs a light but flavorful vegan chicken-style broth.
I don’t have cheesecloth. What in the world do I do?
A fine mesh strainer works fine. You just won’t be able to squeeze the veggies, so you might lose a little flavor and yield.
Are there other vegetables I can add?
Go for it. Parsnips and mushrooms work well. I’d avoid anything too strong like beets or cabbage because they’ll take over.
Vegetarian Chicken Broth
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion roughly chopped, skin on
- 6 cloves garlic smashed
- 2 large leeks chopped into 2-inch pieces, cleaned
- 2 large carrots roughly chopped
- 4 ribs celery chopped into 2-inch pieces
- 2 cups loosely packed parsley stems and all
- 2 cups loosely packed fresh dill stems and all
- 1/4 oz fresh thyme stems and all
- 1/4 oz fresh rosemary stems and all
- 2 teaspoons whole black peppercorns
- 3 tablespoons nutritional yeast
- 8 quarts water
- Salt to taste
Instructions
- Preheat a 12-quart stock pot over medium-high heat. Sauté the onion, garlic, and leeks in oil with a pinch of salt for about 5 minutes, just to get a little caramelization going.
- Add the carrots, celery, parsley, dill, thyme, rosemary, peppercorns, and nutritional yeast and give a stir. Add the water. Cover pot and bring to a boil. Once boiling, leave the lid slightly ajar so that steam can escape, and lower heat a bit, simmering for 1 1/2 hours, to reduce by about half. Stir occasionally.
- Turn off heat and let cool in the pot, just until it’s not steaming. Now is the time to taste for salt. Start with a teaspoon and go from there, adding pinches until it’s just right.
- Place a separate large pot in the sink. It should be big enough to manage 4 quarts of broth. Position a handled strainer in the empty pot and make sure it’s secure. Line the strainer with a few layers of cheesecloth with plenty of overhang.
- Pour in the vegetables and broth and leave them in the strainer to drain for about 20 minutes.
- Once cool enough to handle, bunch up the cheesecloth and squeeze, so that the vegetables release as much moisture and flavor as possible.
- Taste for salt again, and now your broth is ready to use! Freeze in tightly sealed containers for up to 3 months, if not using within the week.
This is awesome for matzah ball soup!!