Go Back
chicken broth vegan with ingredients
Lucy

Homemade Vegan Chicken Broth

This homemade vegan chicken broth is a perfect plant-based substitute for traditional chicken broth. It’s packed with rich, savory flavors from vegetables, nutritional yeast, and aromatic herbs, making it ideal for soups, stews, sauces, and more. Plus, it's easy to make and freezer-friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 6 cups water
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon nutritional yeast for umami flavor
  • 1 teaspoon turmeric adds color and slight earthiness
  • 1 teaspoon poultry seasoning a blend of thyme, sage, rosemary
  • 1 bay leaf
  • 1 tablespoon soy sauce or tamari optional, for extra depth
  • Salt & black pepper to taste

Method
 

  1. 1️⃣ Sauté the vegetables – In a large pot over medium heat, sauté the chopped onion, carrots, celery, and garlic until softened (about 5 minutes).
  2. 2️⃣ Add seasonings & water – Pour in the water, then add nutritional yeast, turmeric, poultry seasoning, bay leaf, and soy sauce (if using).
  3. 3️⃣ Simmer – Bring to a boil, then reduce heat and let it simmer for 30–45 minutes.
  4. 4️⃣ Strain the broth – Use a fine mesh strainer or cheesecloth to remove the vegetables, leaving a clear, flavorful broth.
  5. 5️⃣ Use or store – Use immediately or let cool before storing in an airtight container in the fridge for up to 5 days. For long-term storage, freeze in ice cube trays or jars for up to 3 months.

Notes

✔ For a richer broth, roast the vegetables before simmering.
✔ For extra umami, add a small piece of dried kombu (seaweed) or a teaspoon of miso paste at the end.
✔ Want it thicker? Add a teaspoon of cornstarch or arrowroot powder while simmering.
✔ Best storage tip: Freeze in ice cube trays for easy portioning!