Express Chicken Broth

There’s nothing more comforting than a pot of homemade chicken stock, except when you can make it without even defrosting the chicken. This express version uses frozen chicken wings which are packed with collagen and flavour to create a rich, golden broth in just one hour of cooking time.

It’s my go-to on sick days when I want something nourishing and soothing and don't want to use a stock cube. The pressure cooker does all the work, pulling flavour and nutrients from the bones, carrots, onions, and ginger into a clean-tasting stock that’s the perfect base for soups, noodles, congee, or sauces.

Make a batch, freeze it in portions, and you’ll always have a healthy, homemade broth ready to go straight from your freezer to your table.

Why I Love It:

✔️ Straight from freezer to pot, no defrosting needed
✔️ Deep, nourishing broth in 1 hour of cooking time
✔️ Perfect base for quick weeknight soups and noodle dishes

Ingredients:

• 1kg chicken wings (fresh or frozen)
• 1 large onion, peeled and quartered
• 2 medium carrots, roughly chopped
• 6 cloves garlic, smashed
• 2 slices fresh ginger
• 2 L water (or enough to cover)
• 1 tsp salt (optional, adjust to taste)

Instructions:

1. Add the frozen chicken wings to your pressure cooker pot.
2. Add onion, carrots, ginger, garlic, salt and water. Make sure liquid is below the 'max' line on your pressure cooker.
3. Close the lid and set the pressure cooker to High Pressure, 60 minutes.
4. Allow natural release for best flavour and clearer soup.
5. Strain the broth into jars or containers.
6. Use immediately, store in the fridge for a few days or freeze for up to 3 months.

👶🏻 Toddler-Friendly Tip:

Leave out the salt if you're cooking for a baby!