Can You Freeze Chicken Broth?
Yes, you can freeze it.
4-6 months
Broth freezes about as cleanly as any liquid on this site (4-6 months), since there's no delicate fat emulsion or protein structure at stake the way there is with a dairy product — it's simply water and dissolved flavor, and freezing doesn't meaningfully change either. The real trick is portioning it before freezing, since most uses call for a cup or less at a time, and thawing an entire quart just to deglaze a pan wastes both time and freezer space unnecessarily.
Homemade chicken broth sometimes gels when chilled or partially frozen, a sign of collagen extracted from simmered bones — that gelling is a positive quality marker, not a texture flaw, and it loosens right back into liquid broth once reheated, so there's no need to try to smooth it out before freezing.
Leaving a little headspace in a rigid freezer container matters more for broth than for a lot of other liquids, simply because a quart of broth expands as it freezes and a completely full container risks cracking — a couple of inches of empty space at the top is enough of a buffer. A broth simmered specifically for a soup that's still a day or two away from being made is often better left in the fridge rather than the freezer if it'll be used within that 3-4 day window — freezing and then fully thawing broth for near-immediate use is an unnecessary extra step compared to simply refrigerating it.
Storage times and safe temperatures are general guidance from USDA FoodKeeper, USDA FSIS, and FDA sources — they are not a guarantee of safety. When in doubt, throw it out. This is not a substitute for professional food-safety advice.
Source: USDA FoodKeeper data, checked 2026-07-12.