Homemade chicken broth

Many commercial broths can contain milk or wheat derivatives, in addition to  high sodium as well as additives or preservatives. Here is a simple recipe without priority allergens. 


  • Left over bones from one chicken
  • 2 onions, coarsely chopped
  • 1 bunch shallots, trimmed and chopped
  • 2 garlic cloves, peeled and crushed
  • 250 ml (1 cup) green sprouts of your choice (peas, clovers, etc.)
  • 2 ml (¼ teaspoon) dried thyme
  • 2 ml (¼ teaspoon) dried sage
  • 2 sprigs rosemary
  • 5 ml (1 teaspoon) black peppercorns


  1. Fill your pot with enough water to cover the chicken bones (about 15 cups). Bring to a boil and let simmer for an hour.
  2. Add the other ingredients.
  3. Bring to a boil again then lower the heat.
  4. Cover and simmer for at least an hour.
  5. Add salt to taste then strain the broth.

Please note:

The recipes we suggest are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling check for each ingredient.

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