Homemade Chicken Bouillon Cubes

Serves 60

10 mins prep

45 mins cook

55 mins total

My homemade chicken bouillon cubes will have you bidding farewell to your go-to artificially enhanced commercial alternatives. Get ready to revolutionize your seasoning game with these nutritious flavour bombs that will add incredible layers of flavor to your soups, stews, sauces, gravies and more!

2 servings

⅕celery ribswashed and cut in half

⅕carrots washed, peeled, and cut

⅕onionwhole, peeled

⅕leekwashed, cut in half and quartered

⅕garlic clovesmeasure with your heart

⅓ cupwater you can also add less

⅕chicken thighs boneless, skinless but you can add any cut of chicken that you enjoy

salt to taste

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In a large pot, add the water. Add the vegetables and put the soup on the stove.

Turn the heat on medium-high and let it come to a boil.

Add the chicken and salt. Reduce the heat to low and let it simmer for a minimum of 45 minutes.

After 45 minutes, take out the chicken. You can use the chicken in salads or for any other recipe like my Chicken Salad.

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Let the broth and the veggies cool. 
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Once cooled, take out the veggies with a slotted spoon and add them to a blender with some of the broth.

Blend until smooth. Pour into a large ice-cube tray and freeze.

Once frozen, you can cover with a lid if your tray has one or transfer into a large Ziplock bag.

Note: the cubes will last you for months. The quantity will depend on how big the ice-cube trays are and how much water evaporates during cooking.