Low Sodium Chicken Broth Recipe

This homemade low sodium chicken broth is a flavorful, versatile base for soups, stews, and sauces, made entirely without added salt. By simmering chicken bones and aromatic vegetables in water, you extract deep, savory flavor while keeping sodium levels in your control. Itâ€™s a simple, hands-off recipe that yields a rich, golden broth perfect for anyone watching their salt intake.

Ingredients

3 lbs (1.4 kg) chicken bones (carcasses, backs, necks, or wings)
2 large carrots, roughly chopped (about 1 cup / 130 g)
2 celery stalks, roughly chopped (about 1 cup / 120 g)
1 large onion, quartered (about 1 cup / 160 g)
4 cloves garlic, smashed
1 bay leaf
1 tsp (2 g) black peppercorns
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
10 cups (2.4 L) cold water
Optional: 1 tbsp (15 ml) apple cider vinegar (helps extract minerals)

Instructions

Place the chicken bones in a large stockpot (at least 6 quarts / 5.7 L). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, and thyme. If using, add the apple cider vinegar.
Pour in the cold water, ensuring the bones and vegetables are fully submerged. If needed, add a bit more water to cover.
Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
Simmer for at least 3 hours, or up to 6 hours for a richer flavor. The longer it simmers, the more flavor and gelatin are extracted from the bones.
After simmering, remove the pot from heat. Let the broth cool slightly for about 15 minutes.
Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
If using the broth immediately, skim off any excess fat with a spoon. Otherwise, let it cool completely, then refrigerate or freeze.

Tips

Roast the bones first: For a deeper, more caramelized flavor, spread the bones on a baking sheet and roast at 400Â°F (200Â°C) for 30 minutes before simmering. This adds a richer color and taste but is optional.
Use a slow cooker or Instant Pot: To make this in a slow cooker, cook on low for 8-10 hours. For an Instant Pot, pressure cook on high for 60 minutes, then natural release for 20 minutes.
Don’t stir too much: Stirring the broth while it simmers can make it cloudy. Let it bubble gently without disturbing it.
Season at the end: Since this is low sodium, avoid adding salt during cooking. If you want a more savory flavor, add a splash of low-sodium soy sauce or a pinch of salt only when serving.

Serving Suggestions

Use this broth as a base for chicken noodle soup, risotto, or as the cooking liquid for grains like rice or quinoa. It also makes a comforting sipping brothâ€”just warm it up and add a squeeze of lemon and fresh herbs. For a heartier meal, add cooked shredded chicken, vegetables, and noodles to make a complete soup.

Variations

Vegetable broth: Omit the chicken bones and double the vegetables. Add a piece of kombu (seaweed) for umami.
Herb-forward: Add a handful of fresh parsley, dill, or cilantro in the last 15 minutes of cooking for a brighter flavor.
Asian-inspired: Add a piece of ginger, a star anise, and a cinnamon stick to the pot for a fragrant, warming broth.
Bone broth: Simmer for 12-24 hours to extract maximum collagen and minerals. Add a splash of apple cider vinegar to help draw out nutrients.

Storage and Reheating

Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays or freezer-safe jars for up to 3 months. Leave at least 1 inch of headspace in jars to allow for expansion. To reheat, thaw in the refrigerator overnight, then warm on the stovetop over medium heat until steaming (165Â°F / 74Â°C).

Frequently Asked Questions

Can I use a whole chicken instead of bones? Yes, you can use a whole chicken. Simmer it for 2-3 hours, then remove the chicken, shred the meat for other uses, and continue simmering the bones for another hour if you want a richer broth.

How do I make the broth more flavorful without salt? Roasting the bones and vegetables before simmering adds depth. You can also add umami-rich ingredients like mushrooms, tomatoes, or a piece of parmesan rind (if not strictly low-sodium). Fresh herbs and spices like garlic, ginger, and peppercorns also boost flavor.

Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring during cooking. Simmer gently and avoid stirring to keep it clear. Skimming the foam early also helps.

Can I can this broth at home? Home canning of low-acid foods like broth requires a pressure canner and specific procedures to be safe. We recommend freezing or refrigerating instead for simplicity and safety.

How long can I keep it in the fridge? Properly stored in an airtight container, broth will keep for 3-4 days in the refrigerator. Always reheat to a rolling boil before using if you plan to store it again.

Is it okay to leave the fat in the broth? Yes, the fat adds flavor and helps preserve the broth. If you prefer a leaner broth, refrigerate it and the fat will solidify on top, making it easy to remove.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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