Quick Chicken Stock

By Nell Benton From the book Ramen Noodle Cookbook
Quick Chicken Stock

If you're in a hurry and don't have the time to make chicken stock from scratch, cheat with this recipe. 

For how many? 1.7l (3 pints)


  • 4 medium chicken breasts
  • 1 large carrot, roughly chopped (no need to peel)
  • 3 cloves garlic, crushed
  • 1/2 onion, roughly chopped
  • 5cm knob ginger, skin on
  • 3 spring onions, finely chopped
  • 1.7l water


1. Add the chicken breasts, carrot, garlic, onion, ginger, spring onions, and water to a medium-large pot.

2. Bring to the boil over a high heat. Turn down the heat to medium-low, and simmer for 1.5 hours.

3. Strain the stock through a colander, discarding any solids and saving the chicken for another use.


Storage: The quick chicken stock can be stored in the same way as the regular chicken stock. For easy portions, divide the stock among the compartments in an ice-cube tray, or into 240ml (8fl oz) serving sizes, before freezing.

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