How Long Does Chicken Broth Last in the Refrigerator?

If you’re interested in knowing how long chicken broth will last in the refrigerator, you have two options: store-bought or homemade. Store-bought broths often lose their freshness and flavor over time. Therefore, if you’re interested in storing your stock, you should act quickly. The best way to keep homemade stock for a long time is by freezing it immediately before using it. Here’s what to do!

Chicken Broth: What is it?

Cooking bones, meat, fish, and vegetables in water is a liquid material. Meat and bones are used to make chicken broth, which is then quickly boiled on the stove. It is perfect for soups like our supreme chicken noodle soup and has a mild chicken flavor. It’s common to call this straightforward, tasty soup “bouillon.” Though it can be served alone, it is frequently incorporated into other recipes.

How Long does Chicken Broth Last in the Refrigerator?

Unopened Chicken Broth

Not by chance is chicken broth a common pantry essential! Chicken broth can be kept unopened for up to a year after the date is printed. Cook away if the chicken broth’s sell-by date is within a year and you’ve kept it correctly in a dry and cold area.

Opened Chicken Broth

Time is not on your side if the broth has already been opened. Before using chicken broth, you have 3–4 days to do so. This recommendation, which applies to most stock brands, is directly from the US Department of Agriculture. The 3–4 day timetable is a good one to stick to unless you’re using chicken broth to keep for a long period.

Homemade Chicken Broth

Although tedious, making chicken broth at home produces exquisite results. Store your broth in the freezer for up to 6 months to prolong its freshness. Your homemade broth will keep for 3–4 days in the fridge.

How can I Make Homemade Chicken Broth?

Animal organs: The liver should be thrown away or kept for another use, while the heart and gizzard can optionally be incorporated into the soup. For this dish, a whole raw chicken is required, or the equivalent in cut-up parts, such as 4 to 5 pounds of bone-in, skin-on chicken breasts, thighs, drumsticks, necks, or other meat of your choice. Use cold water first and always.

In contrast to becoming hazy, this preserves the broth clear. The quantity of water used and the period the broth is cooked affect its intensity. Some chefs keep their leftover vegetable scraps to use in their soups.

I like to start with new, fresh vegetables because I think the soup will taste better if I do so. Yes, we compost your leftover vegetables and carrot peels.

A sachet is a fancy term for cheesecloth-wrapped parsley stems, thyme, bay leaves, peppercorns, and if desired, garlic or cloves. You might also hold them in a loose leaf tea bag or tea ball as an alternative. Later, it will be simpler to remove these minute components from the soup. Everything can be thrown into the saucepan because the broth will be filtered afterward.


  • One whole chicken (4 pounds)
  • One medium onion, quartered and skinned
  • Two medium carrots, quartered
  • Quartered celery stems, two
  • Only the black tips of one leek
  • One medium parsnip, optionally quartered and peeled
  • Three substantial sprigs of fresh thyme or one teaspoon of dried thyme
  • Three huge bunches of flat-leaved parsley
  • Five full black peppercorns
  • Approximately 4 quarts of water from one bay leaf


Mix the chicken, vegetables, herbs, and peppercorns in a sizable stockpot. Enough water should be added to the pan to cover the chicken completely. Bring the water to a low boil over medium-high heat. Check the soup for one or two bubbles every few minutes as you lower the heat to a very low simmer. Remove any scum or fat from the surface using a skimmer, a large spoon, or a ladle. (To prevent wasting a lot of stock after skimming, pour the skimmed liquid into a degreasing cup and add any good broth back to the saucepan.) Cook the chicken for an hour or until it is completely done but not dried out.

While the liquid simmers, remove the chicken from the pot. Ten minutes are needed for the chicken to cool.

Chicken meat should be separated from the bone and prepared for a salad, soup, or another dish. With the bones still in the saucepan, cook for an hour.

Pour the liquid through a strainer into a non-reactive container, a big bowl, another saucepan, or plastic quart or pint containers. Ice and cold water should be poured into the sink to the halfway point, and broth should be poured into the ice bath. (Stirring the soup will hasten its cooling process.) Cover and store the broth in the freezer or refrigerator for later use. In the refrigerator, broth lasts up to five days. Bring the broth to a boil if it hasn’t been used in five days.

Do Chicken Stock and Chicken Broth Differ from One Another?

The main distinction between broth and stock is that broth is made with meat and vegetables, whereas stock is created using bones. Both broth and stock are delicious, but the broth is easier to make and has a different consistency than the stock. Despite having almost identical parts, they are unique from one another. In contrast to broth, which is typically made with meat or vegetables, the stock is made from bones. In contrast to broth, which is thinner and delectable, the stock made with bones yields a thicker liquid.

The stock, whether homemade or purchased from a store, is considered healthier than broth since it has more protein and less sodium per serving. Remember that neither stock nor broth is a significant source of protein. As a result, the stock typically has a thicker texture and more flavor than broth, making it a healthier choice. The versatile culinary component stock is wonderful for soups, grains, sauces, and other dishes since it is darker in color and has a stronger flavor than broth.

How Many Cups of Chicken Broth are in a Can?

Here are some crucial considerations regarding the cups that should be added to chicken broth:

  • It would help if you only prepared enough chicken broth to meet your needs. One can of chicken broth be used in place of two small breasts because one cup of homemade chicken broth yields around two servings.
  • You might weigh the can or just eyeball it for more precise measurement. Cans used to be labeled according to size, but nowadays, most commercial goods specify their volume or weight.
  • You can calculate how many cups are contained in a single can of chicken stock since the density of chicken broth is comparable to that of water.
  • For instance, a 14-ounce can of beef stock has about 1.8 cups. In contrast, two cups of homemade chicken stock will yield around three servings.
  • Homemade chicken soup in a can costs less than broth prepared commercially, but it has more vitamins, minerals, collagen, and marrow.]
  • 14.5 fluid ounces, or around a cup of water, make up a can of chicken broth. The chicken broth usually has a deeper flavor and a fuller mouthfeel because it is cooked with bones.
  • While broth contains few calories, the stock is rich in marrow and collagen. It has a higher nutritional value and contains more nutrients than a can of water, making it more nutrient-dense than traditional stock.
  • Chicken broth is often offered in 12-ounce cans. This allows you to make more than one serving of chicken broth at once. Two small breasts can be used in place of the entire 12-ounce can of chicken broth if you need more than that. If you wish to purchase the chicken cans, check the ounces of each can to ensure you get the right quantity. Although the number of cups per can varies, you can typically do so if two cans are needed.

Is Chicken Broth Good for You?

Chicken broth has the following health advantages:


Bone broth is associated with collagen, a structural protein found in skin, cartilage, and bone. When heated, connective tissue collagen degrades into gelatin and other amino acids that are good for your health, like glycine and glutamine. In clinical trials, collagen supplements increased the hydration, suppleness, and appearance of wrinkles in human skin. Additionally, collagen improved the bone mineral density of post-menopausal women, and when combined with resistance training, it encouraged the growth of lean muscle mass and fat loss. Similar studies suggest that older persons’ body composition is improving.

Good for Gut Health and Digestion

Gelatine is the most prevalent protein in bone broth. Gelatine binds with water to go to the digestive system, facilitating a healthy passage of food through the intestines.

May Boost Immune Performance

The first line of defense for our immune system is the small intestine, which is also a key location for food absorption. If the intestinal barrier is weak or “leaky,” the immune system may weaken. Amino acids included in bone broth may have protective properties. In a recent trial, intravenous administration of the amino acid glutamine improved intestinal barrier function in critically unwell patients. Similarly, mice with glycine supplementation had improved gut immunity and more microbial diversity.

Reference: Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock

How can I Make Chicken Broth Taste Better?

After the meat, bones, and vegetables have completed cooking, remove them from the broth and let it simmer until the liquid has been reduced by one-third. As a result, you’ll get a rich, juicy flavor. Roast chicken pan drippings can also be added to the sauce. Before incorporating it into your homemade broth, store it after cooking in the freezer. If your broth lacks savory richness, try adding roasted onions, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients give the soup a deep umami flavor.

How is Traditional Chicken Stock Made?

In a 12-quart or large stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf, and peppercorns. Water should be added halfway to the saucepan, covered, and heated to a rolling boil. When bubbles appear on the liquid’s surface, turn down the heat. Traditionally, making stock involves boiling various components in water; a more recent technique involves using a pressure cooker. The following drugs may be used in any combination: Bones: The most common bones are those from beef and chicken, but fish bones are also common.

Start by dividing the mirepoix into two onions, one carrot, and one celery. The vegetables and the herb bouquet should be combined. The stock should never be salted because it is only intended to be the base for soups that will be salted after cooking. A large pan should be half-filled with cold water before adding the chicken bones and carcasses. Reduce the heat to low and skim off any protein scum that appears on top. To reduce the volume and enhance the flavor, strain the stock and move it to a new pan.

How Should I Serve Chicken Broth and Chicken Stock?

What makes chicken stock and different broths how they are presented? The most obvious difference is that chicken stock is regularly found as a component of larger dishes rather than rarely being served alone. On the other hand, chicken broth is a soup that may be served on its own.

In addition to being a simple soup that can be made by adding a garnish or by packing it with noodles and pieces of chicken, chicken broth soup can also be a warm, comforting food that can be enjoyed on its own much like tea. Chicken broth is frequently used to treat colds and sinus infections because, when served very hot, it can clear the sinuses and airways.

On the other hand, chicken stock can be combined with numerous other components in casseroles, rice dishes, and soups. Despite being tasty, the stock is not consumed by itself; nevertheless, it can serve as the base for a dish. You should be aware of the distinctions between chicken broth and chicken stock in terms of presentation if you don’t want to use the incorrect one.


Unopened chicken broth is generally shelf-stable and should be consumed within three to four days. However, if the container is opened, the chicken broth should be discarded immediately. Store-bought chicken broth should be consumed within three to four days, though some brands recommend that it can be kept for up to seven days. You can also freeze leftover broth in an airtight container for up to four months.