Today I am going to teach you how to make soup stock so you won’t need to use the store bought stock that is lacking in flavor. Once you make your own and see how easy it is, you’ll probably never by the stuff from the store unless you’re in a time crunch. Homemade just tastes BETTER and you know exactly what goes into it and there is no extra “fillers” that you really don’t need! If you cook your soup broth longer, you’ll get more nutrients from the bones and end up with bone broth. Both are full of nutrients and a great healthy option!

I generally make stock from chicken bones from a chicken that I have roasted previously – we eat a lot of chicken! When I cook a whole chicken it’s with the intent of saving the bones for soup. I find different  recipes to use all the chicken meat. Sometimes my local grocery store has chicken backs/necks which also make wonderful soup stock! When you roast your chicken every part you don’t eat, right down to the skin, fatty tissue, bones and juices, all goes into a big freezer bag and into the freezer until I want to make soup. I also save the ends from carrots, celery and onions in a bag in the freezer, adding those to my stock. No point in throwing out perfectly good soup fixins’!


How To Make Soup Stock

Simmering pot of soup stock with celery, carrots, garlic and peppercorns.

Below is a rough guideline of what I add. You really can’t go wrong by adding an extra carrot or onion. The most important thing is NOT to add extra water. Too much water will make your soup stock less flavorful and you don’t want that!

  • Author: Shelly Heinrichs
  • Prep Time: 5 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 2 - 2.5 litres 1x
  • Category: Soup
  • Method: Stove-top
  • Cuisine: Everyday Canadian


  • 23 chicken carcasses
  • 1 large onion, peeled and quartered
  • 1 large parsnip, cut into thirds OR 1 medium rutabaga quartered
  • 23 celery ribs, broken in half or in thirds, leaves are good too!
  • 3 carrots, cut in half or in thirds
  • 2 cloves garlic, peeled, smashed
  • handful of fresh parsley or 2 TBSP dried
  • 1/2 fresh bay leaf or 1 whole dried bay leaf
  • 2 tablespoons apple cider vinegar
  • water, see directions below


Place bones into a large soup stock pot adding just enough water to cover the bones and add the apple cider vinegar. Don’t be tempted to add more water thinking that makes more stock – it does but it won’t be full flavored and you will be disappointed!

Let this sit for about an hour or so to allow the apple cider vinegar to help pull the minerals out of the bones. When the hour is up add all the vegetables and spices. You can add a smidge more water – you don’t want to completely cover everything. The veggies can still be sitting out of the water – see my photo.

Place your pot onto the stove top and turn the element onto medium-low and put a lid on it. You don’t need to stir your stock at all. Stirring will make your stock cloudy which is fine if you’re making a cream soup. I like to just leave mine alone because often I am not sure what kind of soup I am going to make with it! Sometimes foam will form around the edges and you can skim it off if you like.

Once it comes to a boil, you’ll want to turn it down so it’s just barely a gentle simmer and let it do this for 3 – 4 hours minimum, checking it periodically. Since your pot is covered, you should not be loosing any moisture due to evaporation, but it’s also ways a good idea to check and never leave a pot unattended. You can leave it simmer up to 24 hours, but remember to check it every hour or so.

Once my stock is done, I remove the pot from the heat, take the lid off and let it cool a bit before I strain it.


You can replace chicken bones with beef, pork or lamb bones, it’s up to you. If you get raw bones from your butcher, roasting them first will produce a better tasting stock. Roast bones in the oven at 400° f for 45 – 60 minutes.