Microwave chicken stock. It’s a pretty nifty trick to know how to make. Because while nothing beats stock that’s slowly simmered all day on the back of the stove, sometimes you just need a small amount of decent stock PRONTO! Which is where this recipe shines. Simply toss chicken bones, whatever veggies you want or happen to have languishing in the fridge, and water in a bowl, microwave for a few minutes, and tada! Homemade chicken broth. Magic.Angie Zoobkoff

A white mug of chicken stock

Microwave Chicken Stock

5 from 1 vote
Here’s how to make microwave chicken stock or broth in the microwave. It’s easy. And inexpensive. Not to mention incredibly quick—cooked in 10 minutes.
David Leite
Servings1 serving | 3/4 cup
Calories21 kcal
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes


  • 2 1/2 ounces cooked chicken bones, (such as from a roast or rotisserie chicken) with some skin attached
  • 1 cup cold water
  • 1/2 garlic clove
  • 2 to 3 tablespoons chopped vegetables, such as onion, carrots, or celery
  • Pinch of sea salt and freshly ground black pepper


  • In a medium microwave-safe bowl or other container, combine the chicken bones, water, garlic, and vegetables. Season with a salt and pepper.
  • Microwave, uncovered, for 5 minutes. Strain and then let cool slightly. Taste and adjust the seasoning accordingly.
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Serving: 0.75 cupCalories: 21 kcalCarbohydrates: 4 gProtein: 1 gFat: 0.2 gSaturated Fat: 0.03 gMonounsaturated Fat: 0.01 gSodium: 26 mgFiber: 1 gSugar: 0.01 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Theo Michaels. Photo © 2017 William Shaw. All rights reserved.

Recipe Testers’ Reviews

What a surprise this little microwave chicken stock is. This is perfect if you need just a small amount of broth for a recipe and don’t want to open a full container or wait to defrost your own. I expected something resembling chicken-flavored water but was pleasantly surprised to discover that although it was light, it had some depth of flavor.

Was this the deep, rich broth that you get with hours of simmering? No. But it is pleasant and fresh and fast. And sometimes that’s all I’m looking for. I will certainly put this in my back pocket for when I need a little bit of broth or when I have a cold and want something healthy and warm to drink. I already put the rest of the chicken carcass into a few small freezer bags for the next time.

What a little gem of a recipe! I wasn’t expecting great results but was shocked to taste a very nice chicken broth! My daughter-in-law (a chicken-broth connoisseur) stopped in and we compared this microwave stock to both my homemade turkey stock and also to a boxed chicken broth. This beat them both. So quick with 2 roasted wings along with garlic, celery and red onion. I’ll definitely use this method in the future!

This microwave chicken broth was a real epiphany for me. I religiously make and freeze stock but I make big quantities. At first I couldn’t understand why someone would want such a small amount, but this could easily be doubled or tripled. What a great way of making fresh chicken soup for someone who is ill.

I added the green tip of a leek, parsley, the tops of 2 carrots, and 2 roasted chicken drumstick bones with some skin still on. In 5 minutes, the carrots were just cooked enough. I don’t think the flavor is as deep as with my usual stove-top method, and I wouldn’t make a gravy or pan sauce with this. But I would use it for risotto, rice, casseroles, or quick healthy soups. Really great hack!

What a wonderful way to have some quick and delicious chicken stock. I happened to have a bag of chicken bones in my freezer and the recipe is an absolute no-brainer! I added about 2 tablespoons chopped celery, 2 tablespoons chopped onion, and 2 tablespoons chopped carrot.

After 5 minutes in the microwave the stock was usable, but I decided to zap it for 3 more minutes. I strained it and then added the chopped veggies back into it. Delicious! Next time I think I’ll double the recipe and make it in a larger cup. A great quickie meal for a cold winter day and great to put in the freezer to have as a base for other soups.

I was really impressed with how good this chicken stock was! This was fast, easy, and flavorful. Naturally, it’s not as rich as a long-simmered stock but this is a fabulous quick version for those who are hungry NOW.

I cut the bones in half to expose some marrow and I added 2 teaspoons finely minced celery, 1 teaspoon finely minced carrots, and 1 teaspoon finely minced onion. I loved the flavor boost from the veggies. This microwave chicken broth is a winner in my book.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I was not expecting this to be as good as it is! I’ve always simmered stock for hours and was amazed at how tasty this is considering the amount of time invested in making it. The stock’s a nice rich color, and isn’t bland in the least. I used 8 1/2 oz. of bones and carcass remnants, 3 cups water, chopped carrots and red onions, and rubbed sage, celery seed, sea salt and pepper for the aromatics. Because it was triple the recipe I microwaved the mixture for 5 minutes, gave it a stir, and then microwaved for an additional 5 minutes.