You can make celery broth by simmering fresh celery stalks, leaves, and even the base in water with a few simple aromatics until the liquid takes on a deep, savory flavor.
It’s one of the easiest homemade broths you can make, and it’s a fantastic way to use up every part of the celery bunch you might otherwise toss out.
Whether you’re looking for a light sipping broth or a flavorful base for soups and stews, learning how to make celery broth gives you a versatile kitchen staple that costs almost nothing.
In this post, we’ll walk through how to make celery broth step by step, the ingredients that work best, and a few tips to get the most flavor out of every batch.
Let’s dive in.
How to Make Celery Broth (The Simple Answer)
Making celery broth comes down to three basic steps: chop, simmer, and strain.
Here’s how to make celery broth in the simplest way possible:
1. Gather Your Celery and Aromatics
To make celery broth, you’ll need a full head of celery, roughly 8 to 10 stalks, along with the leaves and the pale base.
The leaves are where a lot of the flavor hides, so don’t toss them.
Add half an onion, a couple of garlic cloves, a bay leaf, and a few peppercorns for depth.
2. Simmer Everything Gently
Cover your ingredients with about 8 cups of cold water and bring it to a boil.
Once it boils, reduce the heat and let it simmer for 45 minutes to an hour.
Simmering, not boiling hard, is the key to a clean-tasting celery broth that isn’t bitter.
3. Strain and Store
After simmering, strain the solids out and keep the liquid.
That golden-green liquid is your celery broth, ready to use right away or store for later.
It keeps in the fridge for about five days and freezes beautifully for up to three months.
Why You Should Make Celery Broth at Home
Homemade celery broth beats store-bought versions in flavor, cost, and control.
1. It Uses Up Every Scrap
Celery broth is the ultimate zero-waste recipe because you can use the stalks, leaves, and base.
Even celery that’s gone a little limp in the fridge works perfectly here.
2. It’s Packed With Nutrients
Celery is rich in vitamin K, potassium, and antioxidants, and some of that goodness ends up in your celery broth.
It’s a light, hydrating drink that’s gentle on the stomach too.
3. It’s Cheaper Than Store-Bought
A batch of celery broth costs pennies when you use scraps you’d normally throw away.
Compare that to cartons of broth at the store, and it’s an easy win.
Ways to Use Celery Broth in Your Cooking
Once you know how to make celery broth, you’ll find endless ways to use it.
1. As a Soup Base
Celery broth makes a wonderful base for vegetable soup, chicken soup, or creamy bisques.
2. For Cooking Grains
Swap water for celery broth when cooking rice, quinoa, or couscous to add instant flavor.
3. As a Sipping Broth
Warm up a mug of celery broth with a pinch of salt and a squeeze of lemon for a cozy, healthy drink.
4. In Sauces and Gravies
Use celery broth to deglaze pans or thin out sauces without losing depth.
Tips for the Best Celery Broth
A few small tweaks make a big difference in your celery broth.
1. Don’t Skip the Leaves
The leaves carry the most intense celery flavor, so always include them in your celery broth.
2. Go Easy on Strong Veggies
Skip broccoli, cabbage, or cauliflower, as they can overpower the delicate celery taste.
3. Season at the End
Wait until after straining to add salt so you can control the final flavor of your celery broth.
So, How Do You Make Celery Broth?
You make celery broth by simmering celery stalks, leaves, and simple aromatics in water, then straining the liquid.
It’s an easy, budget-friendly way to create a flavorful base for soups, grains, and sauces while using up every part of the celery bunch.
With a few basic ingredients and about an hour of your time, you’ll have a homemade celery broth that tastes far better than anything from a carton.
Give it a try, and you might never buy broth again.