Step 1

Add the onions to a large pot over medium heat and stir until fragrant, about 1 minute. Add the garlic, carrots, celery, dill, parsley, and chives and cook, stirring occasionally, until the herbs become fragrant, about 1 minute.

Step 2

Add the water and bring to a boil. Lower the heat, cover the pot, and let simmer for about 45 minutes.

Step 3

Turn off the heat and let the broth cool down for about 15 minutes.

Step 4

Strain the broth through a sieve and freeze the broth in ice cube trays, or if using right away, pour into glass jars. It will keep for about 1 week.