Chicken broth is a kitchen staple, but its sodium content can vary wildly between store-bought cartons and homemade versions. This article explains how to manage sodium in chicken broth, whether you are buying it or making it from scratch, so you can enjoy its rich flavor without overshooting your daily salt goals.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcasses, backs, or wings)
- 2 medium carrots, chopped (about 1 cup / 130 g)
- 2 celery stalks, chopped (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 2 tbsp (30 ml) apple cider vinegar (optional, helps extract minerals)
- 12 cups (2.8 L) cold water
- Salt to taste (optional, see instructions)
Instructions
- Place the chicken bones in a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and vinegar if using.
- Pour in the cold water, ensuring the bones are fully submerged. If needed, add a bit more water, but leave about 2 inches (5 cm) of headroom to prevent boiling over.
- Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes.
- Cover partially and simmer gently for 3 hours. Do not stir vigorously; this keeps the broth clear.
- After 3 hours, remove the pot from heat. Use tongs to discard the bones and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or pot.
- Let the broth cool slightly, then refrigerate uncovered for up to 1 hour to speed chilling. Once cool, cover and refrigerate overnight if possible.
- The next day, skim the solidified fat from the surface with a spoon. Discard the fat.
- If you plan to use the broth immediately, taste it and add salt only if needed. Remember that the broth will concentrate if reduced later, so salt sparingly.
Tips
- Control sodium by not salting early: Salt the broth only at the end, or not at all if you plan to use it in dishes that already contain salt. This gives you complete control over the final sodium content.
- Use unsalted or low-sodium store-bought broth: If buying, check the label – “unsalted� has about 40–80 mg sodium per cup, while “low-sodium� typically has 140 mg per cup. Regular broths can have 600–900 mg per cup.
- Dilute high-sodium broth: If you have a salty broth, dilute it with water or unsalted homemade broth. This is a quick fix, but it also dilutes flavor, so you may need to add herbs and spices.
- Freeze in portions: Freeze broth in ice cube trays or 1-cup (240 ml) containers so you can thaw only what you need, avoiding waste and keeping sodium consistent.
Serving Suggestions
Use this low-sodium chicken broth as a base for soups, stews, and sauces, or sip it warm with a squeeze of lemon and fresh herbs. It also makes excellent cooking liquid for rice, quinoa, or vegetables, adding flavor without excess salt.
Variations
- Herbed broth: Add fresh thyme, parsley stems, or dill during the last 30 minutes of simmering for a fragrant twist.
- Asian-style broth: Add a piece of ginger, a star anise, and a cinnamon stick for a warming, aromatic broth.
- Roasted chicken broth: Roast the bones at 400°F (200°C) for 30 minutes before simmering to develop a deeper, richer flavor.
- Vegetable-rich broth: Increase the amount of carrots, celery, and onion, or add mushrooms and leeks for extra depth.
Storage and Reheating
Refrigerate homemade broth in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Leave at least 1 inch (2.5 cm) of headroom in containers as broth expands when frozen. To reheat, thaw overnight in the refrigerator or use the defrost setting on your microwave. Heat on the stovetop over medium heat until steaming hot (at least 165°F / 74°C) before serving.
Frequently Asked Questions
How much sodium is in homemade chicken broth? If you add no salt, homemade broth typically contains about 20–40 mg sodium per cup, naturally occurring from the bones and vegetables. If you add 1 teaspoon of salt (about 2,300 mg sodium) to the entire batch (12 cups), each cup will have roughly 190 mg sodium.
Is low-sodium chicken broth still flavorful? Yes, but you may need to boost other seasonings like herbs, spices, garlic, and onion. A splash of vinegar or lemon juice can also brighten the flavor without adding salt.
Can I use chicken broth instead of stock? Yes, broth and stock are often used interchangeably. Broth is typically made from meat and bones and is more seasoned, while stock is made from bones and has a more neutral flavor. For low-sodium purposes, both can be made unsalted.
Why does my broth taste bland without salt? Salt enhances other flavors, so unsalted broth can taste flat. Add umami-rich ingredients like mushrooms, tomato paste, or a splash of soy sauce (if sodium allows) to compensate.
How do I reduce sodium in canned broth? You can dilute canned broth with water, but this also weakens flavor. Better to buy unsalted or low-sodium versions, or make your own.
Can I freeze broth in glass jars? Yes, but leave at least 1 inch (2.5 cm) of headspace and use jars labeled freezer-safe to prevent cracking. Thaw in the refrigerator, not on the counter.
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