Chicken Bone Broth: a warming Asian-style pot for cold days
A whole chicken, shiitake, daikon and gentle herbs, simmered into a clear, deeply savory broth.
Chicken bone broth is the kind of soup that shows up in many Asian households the moment the weather turns cold. This version uses a whole chicken, shiitake mushrooms, carrots and daikon radish, with goji berries and red dates for a light, natural sweetness.
It is a simple chicken bone broth recipe that works as a sipping soup, a meal with the vegetables and chicken, or a base for other dishes. It also happens to be paleo, keto-friendly and easy to adapt for Whole30.
You can make it in an Instant Pot or on the stove. Either way, the method is mostly hands-off, so the pot does the work while you get on with your day.
Why This Homemade Chicken Bone Broth Works
Using a whole chicken instead of only bones gives you meat, skin, connective tissue and marrow-rich bones in one pot. As these break down slowly in water, they release gelatin, which is what gives a collagen bone broth recipe its lightly silky body.
Starting with cold water matters. It draws flavor out of the chicken gradually and helps keep the broth cleaner. The daikon, carrots and shiitake add layers of sweetness and umami, so you don’t need a long list of seasonings.
Salt goes in at the end. As broth cooks, the liquid concentrates, and seasoning it near the finish lets you taste and adjust accurately.
Gentle heat and time do the work. Salt at the end lets you get it right.
Tips Before You Start
If you’re using dried shiitake, soak them the night before in cold water. Keep the soaking liquid, because it is packed with flavor and goes into the pot with the water.
Peel the daikon with a vegetable peeler before cubing, since the outer skin can taste bitter after long cooking.
Quick Recipe Information
*Under pressure. Allow extra time for the pot to pressurize and release, or 60–80 minutes of simmering on the stove.
Ingredients
- 3.8 lb whole chicken (provides meat, bones and collagen; bone-in parts also work)
- 2 medium carrots, cubed (gentle sweetness)
- 2½ cups daikon radish, peeled and cubed (soaks up broth and adds a mild, clean flavor; turnip is a substitute)
- 1 cup sliced shiitake mushrooms (deep umami; rehydrate dried ones and save the water)
- 3 tbsp goji berries, optional (subtle sweetness, traditional in Chinese soups)
- 4 large Chinese red dates (natural sweetness; Medjool dates are a substitute)
- 2 tea bags of Chinese dried herbs, optional (such as ginseng and astragalus root, for classic herbal flavor)
- 2½ tsp sea salt, added before serving (adjust to taste)
- 1–2 tbsp Chinese cooking rice wine, optional (traditional aroma; skip for Whole30)
Equipment Needed
- 6-quart pot or Instant Pot
- Vegetable peeler and sharp knife
- Cutting board
- Ladle and fine-mesh strainer
- Airtight containers for storage
Step-by-Step Instructions
- Rinse the chicken under cold water and pat dry. Trim excess skin and fat if you want a leaner broth. Drying helps you handle it safely and keeps the surface clean.
- Place the chicken in a large pot of about 6 quarts. Add the carrots, daikon, shiitake, goji berries, red dates and herb tea bags, so everything simmers together.
- Pour in the mushroom water, then cold water until the pot holds about 3.5 quarts. Leave extra room at the top to prevent boiling over.
- Instant Pot: select Soup, High Pressure, Normal, 35 minutes. Expect about 20 minutes to build pressure and 30 minutes of natural release. Stove top: bring to a boil over high heat, then reduce to a low simmer for 60–80 minutes. The broth should bubble lazily, not roll. Chicken is done when it pulls easily from the bone.
- If using rice wine, add it near the end, just before turning off the heat.
- Before serving, stir in the sea salt, taste, and adjust. Remove the herb bags, and serve the broth with the chicken and vegetables, shredding or cutting the meat as you like.
Chicken Bone Broth
Paleo, keto-friendly Asian-style broth with a whole chicken, shiitake and daikon.
Ingredients
- 3.8 lb whole chicken
- 2 medium carrots, cubed
- 2½ cups daikon, peeled and cubed
- 1 cup shiitake, sliced (keep soaking water)
- 3 tbsp goji berries (optional)
- 4 large Chinese red dates
- 2 herbal tea bags (optional)
- 2½ tsp sea salt, before serving
- 1–2 tbsp rice wine (optional)
Instructions
- Rinse and pat dry the chicken.
- Add chicken and all ingredients except salt to a 6 qt pot.
- Add mushroom water and cold water to 3.5 qt.
- Instant Pot: Soup, High Pressure, 35 mins. Stove top: boil, then simmer 60–80 mins.
- Add rice wine at the end if using.
- Stir in salt before serving.
Chef’s Tips
- Save the mushroom water. It carries concentrated umami you’d otherwise pour away.
- Use natural release. Slow depressurizing keeps the broth calm and clear, while a quick release can cloud it.
- Skim if you like. Removing foam and extra fat makes a cleaner-looking broth.
- Chill to remove fat. Fat hardens on top in the fridge and lifts off easily.
- Use a lid when simmering. It reduces evaporation so the volume stays consistent.
- Taste before salting. Dates, goji and herbs vary, and so does how much the broth reduces.
Common Mistakes
Boiling instead of simmering
High heat makes the broth cloudy and can toughen the meat. Keep the heat low so only small bubbles rise. If it’s already cloudy, strain through a fine-mesh sieve.
Salting too early
The liquid reduces as it cooks, so early salt can overshoot. Season at the end. If it’s too salty, add hot water.
Overfilling the pot
Too much liquid boils over or exceeds the pressure cooker’s fill line. Stop at 3.5 quarts in a 6-quart pot.
Leaving the daikon skin on
The skin can taste bitter. Peel it first; if you forgot, simply pick out any bitter pieces when serving.
Recipe Variations
- Vegetarian: skip the chicken and use extra shiitake, daikon, corn and kombu for a light vegetable broth.
- Gluten-Free: naturally gluten-free; check that the herb bags and rice wine are too.
- Spicy: add sliced ginger and a few dried chilies while cooking.
- Dairy-Free: already dairy-free.
- Low Carb: use less carrot and add bok choy or zucchini near the end.
- Kid-Friendly: skip the herbal bags and serve with small noodles.
- Whole30 or paleo: omit the rice wine and use a sugar-free date option.
Storage & Reheating
Refrigerator: cool, then keep in airtight containers for 4 to 5 days.
Freezer: freeze in portions for up to 3 months, leaving room for expansion.
Reheating: warm on the stove over medium heat until steaming. Thaw frozen broth overnight in the fridge first.
Meal prep: freeze broth in muffin tins or jars for quick single servings, and store the chicken separately.
Serving Suggestions
- Steamed rice or cauliflower rice: soaks up the broth.
- A fresh salad: the 1-minute Asian chicken salad adds crunch.
- Noodles: pour the broth over noodles, or serve alongside chicken yakisoba noodles.
- A creamy contrast: follow with a bowl of cauliflower yam cream chowder.
- Hot tea: jasmine or ginger tea suits the light flavors.
Nutrition Information
Per 425 g serving. Values are automatically calculated estimates and vary with ingredients and how much chicken and vegetables you eat.
Frequently Asked Questions
- What are the chicken bone broth benefits?
It’s a hydrating, protein-containing, comforting food made from real ingredients. Health claims vary, so enjoy it as part of a balanced diet.
- Can I make it in a slow cooker?
Yes. Cook on low for 8 to 10 hours, then season with salt.
- Is this different from stock?
This is a full-flavored broth you can sip, made with meat, bones and vegetables. It also works as a healthy chicken bone broth for soup.
- Is it Whole30 and paleo?
Yes, when you skip the rice wine and check your dates and herb bags for added sugar or additives.
- Can I use chicken parts instead of a whole bird?
Yes. Use bone-in pieces such as thighs and drumsticks, plus wings or backs for collagen.
- Where do I find Chinese red dates and herbs?
Asian grocery stores and online shops carry them. Medjool dates work if you can’t find red dates.
- Why is my broth cloudy?
Usually from boiling hard or quick pressure release. It’s still safe to eat; strain it for a clearer look.
- Do I need the herbal tea bags?
No, they’re optional. They add a traditional herbal note but the broth is good without them.
- How do I make it richer?
Add extra wings or feet, or simmer a little longer at low heat.
Conclusion
This chicken bone broth is simple to make and endlessly useful. One pot yields a nourishing broth, tender chicken and soft vegetables that can carry you through several meals.
Save the recipe for the next cold week, and freeze a few portions so a warm bowl is always within reach.