Chicken Broth Nutrition Label: What to Look For

A chicken broth nutrition label shows how much sodium, protein, calories, and other nutrients are in a measured serving of broth. Since recipes and store-bought cartons vary, use the label to compare products and choose the broth that suits your cooking and seasoning needs.

For a practical way to use the information, make a simple pot of chicken broth and calculate its nutrition from the ingredient labels. This recipe yields a mild, unsalted broth; the final nutrition label will depend on the chicken, vegetables, and the amount of broth you strain out.

Ingredients

3 lb (1.36 kg) bone-in chicken pieces, such as backs, wings, or thighs
12 cups (2.84 L) cold water, plus a little more if needed to keep the chicken covered
1 medium yellow onion, about 7 oz (200 g), quartered
2 medium carrots, about 5 oz (140 g), cut into large pieces
2 celery stalks, about 4 oz (115 g), cut into large pieces
2 garlic cloves, lightly crushed
1 bay leaf
6 whole black peppercorns
4 fresh parsley sprigs, optional
Fine salt, optional, added after straining and to taste

Instructions

Put the chicken in a large stockpot and add the cold water. The chicken should be covered; add a little water if necessary. Set the pot over medium-high heat and bring it just to a gentle simmer, skimming off foam that rises to the surface. Avoid a hard boil, which can make the broth cloudy.
Add the onion, carrots, celery, garlic, bay leaf, peppercorns, and parsley, if using. Lower the heat so the liquid barely simmers, with only occasional small bubbles. Partially cover the pot and cook for 2 hours, checking occasionally. Add a little hot water if the chicken becomes exposed.
Check the thickest part of the largest chicken piece with a food thermometer. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). The chicken should also be tender and releasing flavor into the broth.
Turn off the heat. Lift out the chicken pieces with tongs, then strain the broth through a fine-mesh strainer into a heat-safe bowl or pot. Discard the spent vegetables and aromatics. If you plan to eat the chicken, remove it from the bones promptly and refrigerate it separately; otherwise discard it.
Let the broth cool briefly, then divide it into shallow containers so it cools faster. Refrigerate within 2 hours of cooking. Once chilled, lift off any solidified fat if desired. Salt only after tasting, especially if you want to calculate or compare the broth’s sodium content.

Tips

Choose the right chicken pieces: Backs, wings, and necks make a gelatin-rich broth; thighs add meat flavor. A mix is useful, but avoid relying only on skin if you want a less fatty result.
Keep it unsalted at first: Salt concentration changes as broth reduces, and seasoning before measuring makes nutrition calculations harder. Season individual dishes or add salt after straining.
Use a gentle simmer: Boiling vigorously does not make broth safer once the chicken has reached its safe temperature, and it can emulsify fat into the liquid, giving it a cloudy appearance.
Handle cooling safely: Don’t leave a large pot on the counter until completely cool. Shallow containers help the broth cool quickly; refrigerate within 2 hours.

Serving Suggestions

Use the broth as a base for chicken noodle soup, rice, beans, gravy, or pan sauces. Warm a mug of it as a simple savory drink, or replace water with broth when cooking grains for a fuller flavor. If the broth tastes mild, adjust salt in the finished dish rather than assuming the broth itself needs heavy seasoning.

For a nutrition label, measure the finished broth and divide it into equal servings. For example, if straining yields 8 cups (1.9 L), an 8-serving batch has a 1-cup (240 ml) serving. This is only a portioning example; the actual yield depends on simmering and straining.

Variations

Herb-forward: Add 2 thyme sprigs or a small rosemary sprig along with the vegetables. Remove the herbs when straining; too much rosemary can dominate the mild chicken flavor.

Ginger broth: Add 1 oz (28 g) sliced fresh ginger and use parsley or cilantro stems instead of the bay leaf. This gives the broth a brighter, gently spicy aroma.

Roasted flavor: Roast the chicken pieces and onion at 425°F (220°C) until well browned, about 35–45 minutes, then simmer as directed. Roasting adds depth and color, but the final cooking time and yield may differ slightly.

Lower-fat broth: Refrigerate the strained broth until cold and remove the firm fat cap before using. This changes the fat content, so account for it when calculating nutrition.

Storage and Reheating

Refrigerate broth in covered containers within 2 hours of cooking and use within 3–4 days. Freeze it in meal-size portions for about 2–3 months for best quality; leave room for expansion and label each container with the date. Thaw frozen broth in the refrigerator or reheat it directly from frozen in a saucepan.

Reheat broth on the stove until steaming hot throughout, stirring as needed. If it is being served as leftover food, reheat it to 165°F (74°C). Do not leave broth at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Refrigerate or freeze extra broth rather than attempting home canning.

Frequently Asked Questions

What does a chicken broth nutrition label usually show?
A packaged broth label generally lists serving size, calories, total fat, sodium, carbohydrates, protein, and any required vitamins or minerals. Values vary by product and formulation, so read the specific container rather than relying on a generic estimate.

How do I compare sodium on different broth labels?
First compare the same serving size. If one label uses 1 cup and another uses a smaller serving, convert them to a common amount before comparing. “Low sodium” and similar descriptions are regulated labeling terms, but the exact sodium amount remains the clearest guide.

How can I make a nutrition label for homemade broth?
Add the nutrition information for every ingredient using the package labels or a reliable nutrient database, then divide the totals by the number of equal servings in the finished batch. This is an estimate: nutrients transfer differently during simmering, and straining, removing fat, or changing the final volume affects the result.

Does homemade chicken broth have more protein than boxed broth?
Not necessarily. Protein depends on the amount and type of chicken, how long it simmers, and how much liquid remains. Compare the protein listed per equal serving, or calculate an estimate for your own recipe rather than assuming homemade broth always contains more.

Should I salt broth before checking its nutrition?
For the most useful sodium estimate, leave out salt while cooking and season the finished dish to taste. If you do add salt, include its nutrition information in your calculation; small amounts can add up across a batch.

Is chicken stock different from chicken broth on a nutrition label?
There is no single nutrition profile for either term. Stock is often made with more bones and may contain more gelatin, while broth may use more meat and be seasoned, but recipes and commercial products vary. Check the ingredient list and nutrition facts for the specific product.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).