Swanson 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 you season to your own taste. This article explains how to use it in five reliable ways, from a simple simmered rice to a rich gravy, and answers the questions home cooks most often ask.
Ingredients
- 4 cups (960 ml) Swanson unsalted chicken broth
- 1 cup (200 g) long-grain white rice, rinsed
- 1 tablespoon (15 ml) olive oil or unsalted butter
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons (30 g) all-purpose flour
- 2 tablespoons (30 g) unsalted butter, for the gravy
- 1/2 cup (120 ml) water, if needed
- Salt, to taste (optional)
Instructions
- Heat the olive oil or butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the rice, bay leaf, thyme, and black pepper. Stir to coat the rice in the oil and onion mixture, toasting for 1–2 minutes until the rice smells nutty.
- Pour in the Swanson unsalted chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 18–20 minutes, until the rice is tender and has absorbed most of the liquid.
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and discard the bay leaf. Season with salt if desired.
- While the rice rests, make the gravy: In a small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and bubbling.
- Slowly whisk in 1 cup (240 ml) of the remaining broth (from the 4 cups, if you haven’t used it all; otherwise use water). Continue whisking until the gravy thickens and comes to a gentle boil. Reduce heat and simmer for 2–3 minutes. Season with pepper and salt to taste.
- Serve the rice with the gravy spooned over the top, or use the rice as a side dish.
Tips
- Substitution: If you only have salted Swanson broth, omit any added salt in the recipe and taste before adding more. The gravy may need no salt at all.
- Storage: Leftover cooked rice and gravy keep in the refrigerator for up to 4 days in airtight containers. The gravy may thicken when chilled; thin it with a splash of broth or water when reheating.
- Common mistake: Do not rinse the rice after cooking. Rinsing removes the starch that helps the rice stay fluffy; you only rinse raw rice to remove excess surface starch before cooking.
- Make it a meal: Add cooked shredded chicken (about 2 cups / 280 g) to the rice during the last 5 minutes of simmering, or stir in frozen peas and carrots for a one-pot dinner.
Serving Suggestions
This herbed rice pairs well with roasted chicken, grilled fish, or pan-seared pork chops. The gravy is excellent over mashed potatoes or roasted vegetables. For a light lunch, serve the rice in a bowl with a poached egg on top and a sprinkle of fresh parsley.
Variations
- Lemon-Herb Rice: Add 1 teaspoon of lemon zest and 2 tablespoons of chopped fresh dill or parsley after cooking.
- Mushroom Gravy: Sauté 8 oz (225 g) sliced mushrooms with the onion before adding the flour for the gravy.
- Spiced Rice: Add 1/2 teaspoon of ground cumin, 1/4 teaspoon of turmeric, and a pinch of cinnamon along with the thyme.
- Vegetable Broth Swap: Replace the chicken broth with Swanson unsalted vegetable broth for a vegetarian version (the gravy will still work with butter and flour).
Storage and Reheating
Store leftover rice and gravy separately in airtight containers. Refrigerate within 2 hours of cooking; they will keep for up to 4 days. To reheat, add a splash of broth or water to the rice and microwave in 30-second bursts, stirring between, until hot. Reheat the gravy in a small saucepan over medium-low heat, whisking until smooth and heated through. For longer storage, freeze the rice in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating. The gravy freezes well too, but it may separate slightly—whisk vigorously while reheating.
Frequently Asked Questions
1. Is Swanson unsalted chicken broth the same as low-sodium?
No. Unsalted means no salt is added during processing, while low-sodium still contains a small amount of salt (typically around 140 mg per serving). Unsalted gives you the most control, but you may need to add more salt than you expect because the broth itself is very mild.
2. Can I use this broth for cooking pasta or grains other than rice?
Yes. Use it in place of water for quinoa, couscous, or even risotto. The unsalted broth adds a subtle savory depth without making the dish salty. For pasta, use a 1:1 ratio of broth to pasta and cook as you normally would, but be aware the pasta may absorb less liquid than in water, so check for doneness early.
3. How long does an open carton of Swanson unsalted chicken broth last in the fridge?
Once opened, it should be used within 5–7 days. Always check the package for the “use by� date. If you won’t use it all, freeze the broth in ice cube trays or 1-cup (240 ml) portions for up to 3 months.
4. Can I make this rice in a rice cooker?
Yes. Use the same ingredients, but combine everything in the rice cooker and cook according to the manufacturer’s instructions. You may need to reduce the broth to 3 1/2 cups (840 ml) because rice cookers trap more steam and the rice can become mushy if too much liquid is used.
5. Why is my gravy lumpy?
Lumps usually form when the flour is added to hot liquid too quickly or the liquid is poured in all at once. Whisk constantly and add the liquid in a slow, steady stream. If lumps do form, strain the gravy through a fine-mesh sieve before serving.
6. Can I use this broth to make soup?
Absolutely. Use it as the base for chicken noodle soup, vegetable soup, or a simple broth with herbs. Because it is unsalted, you will need to season the soup well—taste and add salt gradually, remembering that other ingredients like canned tomatoes or soy sauce can add salt too.
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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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