Progresso unsalted chicken broth is a pantry staple that gives you full control over the sodium in your cooking. Because it contains no added salt, it lets the natural flavors of your ingredients shine while still providing that rich, savory backbone you expect from a good broth. This article shows you five genuinely useful ways to cook with it, from a simple sipping broth to a flavorful risotto base.
Ingredients
- 4 cups (960 ml) Progresso unsalted chicken broth
- 1 cup (185 g) Arborio rice (for risotto variation)
- 1/2 cup (60 g) grated Parmesan cheese (for risotto variation)
- 2 tablespoons (30 ml) olive oil (for risotto variation)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas (for soup variation)
- 1 cup (150 g) diced cooked chicken (for soup variation)
- 1/2 cup (60 g) small pasta, like ditalini (for soup variation)
- Salt and black pepper to taste
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions
- Basic Broth: Pour the Progresso unsalted chicken broth into a medium saucepan. Heat over medium heat until steaming and hot, about 5 minutes. Do not boil unless you are using it for cooking grains, as boiling can make it cloudy.
- Season to taste: Since the broth is unsalted, taste it first. Add a pinch of salt and pepper if you like. For a more complex flavor, add a bay leaf, a few black peppercorns, or a sprig of thyme while heating, then strain before serving.
- For Chicken Noodle Soup: In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and cook until soft, about 3 minutes. Add the broth and bring to a simmer. Add the pasta and cook according to package directions until al dente. Stir in the cooked chicken and peas, and heat through for 2 more minutes. Season with salt and pepper.
- For Creamy Risotto: In a wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the Arborio rice and toast, stirring constantly, for 2 minutes. Add 1/2 cup of warm broth and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly firm to the bite, about 18-20 minutes. You may not need all the broth. Stir in the Parmesan cheese and season with pepper (salt may not be needed).
- For a Simple Poaching Liquid: Pour the broth into a shallow pan and bring to a gentle simmer. Add chicken breasts or fish fillets in a single layer. Poach until cooked through – chicken to 165°F (74°C) and fish to 145°F (63°C) as per USDA FSIS safe minimum internal temperatures – then remove and serve with the broth spooned over.
Tips
- Seasoning is key: Because the broth is unsalted, you must season your dish separately. Start with a small amount of salt, taste, and add more as needed. Remember that some ingredients like Parmesan or soy sauce add saltiness too.
- Use it for grains: Cook rice, quinoa, or couscous in unsalted chicken broth instead of water for extra flavor without adding salt. Use a 1:2 ratio of grain to broth.
- Freeze in portions: Pour leftover broth into ice cube trays or small freezer bags. Freeze for up to 3 months. Then you can pop out just the amount you need for sauces or quick soups.
- Don’t boil hard: When using broth for a clear soup, keep it at a gentle simmer. A rolling boil can cause the broth to become cloudy and may concentrate the flavors too much.
Serving Suggestions
Serve the basic hot broth as a light starter with a sprinkle of fresh herbs and a squeeze of lemon. The chicken noodle soup is perfect with a side of crusty bread and a green salad. The risotto makes a satisfying main dish, served with a glass of white wine and a simple arugula salad. The poached chicken or fish can be served over a bed of steamed vegetables or with a side of mashed potatoes.
Variations
- Asian-inspired broth: Add a slice of ginger, a clove of garlic, and a teaspoon of soy sauce or miso paste to the hot broth. Garnish with sliced green onions and a drizzle of sesame oil.
- Herbed broth: Add fresh thyme, rosemary, and a bay leaf while heating. Strain before serving. This is excellent for making gravy or deglazing a pan.
- Vegetable-packed soup: Add diced carrots, celery, and zucchini along with the onion and garlic. Simmer until tender, then add cooked beans or lentils for extra protein.
- Risotto variations: Stir in sautéed mushrooms, butternut squash, or asparagus along with the rice. For a seafood version, add cooked shrimp in the last 2 minutes of cooking.
Storage and Reheating
Store any leftover broth or soup in an airtight container in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. To reheat, transfer to a saucepan and warm over medium heat until steaming, about 5 minutes. For frozen broth, thaw overnight in the refrigerator or reheat directly from frozen over low heat, stirring occasionally. Reheat soups and risotto in a saucepan over medium heat, adding a splash of water or broth if too thick. Always reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use this broth in any recipe that calls for chicken broth? Yes, you can substitute it 1:1 in any recipe. Just be aware that you may need to add salt to the final dish since the original broth would have contributed some salt.
Is Progresso unsalted chicken broth gluten-free? Yes, Progresso unsalted chicken broth is gluten-free, but always check the label for the most current information.
Can I drink this broth on its own? Absolutely. It makes a comforting, low-sodium warm drink. Add a little salt and pepper to taste, or keep it plain if you are watching your sodium intake.
How long does an opened carton last in the fridge? Once opened, it should be refrigerated and used within 3-4 days. If you don’t use it all, freeze the remainder in portions.
Can I use this broth to make gravy? Yes, it’s perfect for gravy. Use it to deglaze a pan after roasting meat, then thicken with a roux or cornstarch slurry. Just remember to season the gravy well.
Is the broth the same as stock? Broth is typically made with meat and vegetables, while stock is made with bones. Progresso unsalted chicken broth is a broth, so it has a lighter flavor than a bone stock, but it works well in most recipes.
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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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