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Homemade Vegetarian Chicken Stock (Vegan)

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x


Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.


  • 2 medium onion, cut in half
  • 3 carrots, cut into chunks
  • 3 celery stalks and the leaves, cut into chunks
  • 4 cloves of garlic
  • 2 sprigs of rosemary
  • 3 sprigs of thyme
  • 7 sprigs of parsley
  • 1 bay leaf
  • 2 tsp. Dried oregano
  • 1 tbsp. Kosher salt
  • 2 tsp. Black pepper
  • 3 ½ tbsp. Better Than Bouillon No Chicken Base
  • 1 gallon of water


  1. Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
  2. Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
  3. This makes 4 32 ounce Mason jars.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Condiment