Chicken bone broth recipe

Name: Chicken bone broth
Yield: Serves 4
Ingredients: 1.5kg chicken; 2 celery sticks, chopped; 1 carrot, peeled and chopped; 1 onion, peeled and sliced; 3 sprigs thyme; 3 bay leaves; ½ lemon, plus another ½, pared; 4 nests rice vermicelli noodles; 2 red chillies, sliced; 4 spring onions, sliced; handful fresh coriander leaves

Simmered for over six hours, this heavenly broth is packed with flavour. Loaded with succulent chicken, silky noodles and finished off with a fragrant garnish of coriander, chilli and spring onion, it is perfect for curling up with on a cold winter evening. Gut-friendly food doesn't get better than this!

See method

Serves 4
10 mins to prepare and 7 hrs to cook
496 calories / serving

Healthy

Shop your ingredients

Tesco Large Whole Chicken 1.7-2.1kg
£4.70 Clubcard Price
(£2.76/kg)
Offer valid for delivery from 07/10/2026 until 08/12/2026
1.5kg chicken
£5.25
£3.09/kg
Tesco Celery Sticks 250G
2 celery sticks, chopped
£0.90
£3.60/kg
Tesco Carrots Loose
Aldi Price Match
1 carrot, peeled and chopped
£0.11
£0.69/kg
Tesco Brown Onions Loose
1 onion, peeled and sliced
£0.11
£0.95/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
3 sprigs thyme
£0.50
£25.00/kg
Tesco Bay Leaves
3 bay leaves
£0.80
£0.08/each
Tesco Lemons Each
½ lemon, plus another ½, pared
£0.37
£0.37/each
Tiger Tiger Rice Vermicelli 400G
4 nests rice vermicelli noodles
£2.50
£6.25/kg
Tesco Red Chillies 60G
Aldi Price Match
2 red chillies, sliced
£0.51
£8.50/kg
Tesco Bunched Spring Onions 100G
4 spring onions, sliced
£0.69
£6.90/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
handful fresh coriander leaves
£0.50
£16.67/kg

Method

Add all the broth ingredients except the lemon to a large pan with a lid, then add the half lemon and pared zest. Add cold water to roughly 4cm above the top of the chicken. Bring to the boil then cover and reduce the heat. Simmer for 1 hr 20 mins, or until the chicken is cooked through with no pink meat showing.
Take the chicken out of the pan and remove the meat from the bones and shred. Return the carcass to the pan and continue to simmer with the lid on for another 5 hrs. Store the meat in the fridge while the broth cooks. Bring to room temperature before serving.
When the broth has finished cooking, divide the noodle nests between 4 bowls, along with 130g shredded chicken and top with most of the remaining noodle ingredients.
Strain the broth through a sieve and season. You want it piping hot, so reheat if necessary. Pour it into the bowls and leave for a couple of minutes for the noodles to cook. Top with the remaining coriander, spring onions and chilli.