Low Sodium Chicken Broth
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 33.6
- Total Fat: 0.7 g
- Cholesterol: 12.5 mg
- Sodium: 38.6 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.6 g
View full nutritional breakdown of Low Sodium Chicken Broth calories by ingredient
Introduction
After looking at the sodium levels of even reduced salt broth, I knew that I had to make my own. After looking at the sodium levels of even reduced salt broth, I knew that I had to make my own.Number of Servings: 10
Ingredients
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3 chicken leg quarter or 1 whole chicken cut up
2 stalks, celery inlcuding leaves cut in large pieces
2 carrots, cut into large pieces
1 medium onion chopped
1 sprig rosemary
2 cloves garlic, chopped
1 thumb sized piece of ginger, chopped
1 tsp black pepper or to taste
10 c water
Directions
Put all of the ingredients in a large dutch oven or stock pot. Bring to a boil, then reduce to a simmer.
Simmer for about one hour. Then remove the chicken and allow to cool. Remove the meat from the bones and return the bones and skin to the pot. Save the meat for some other recipe.
Allow to simmer for 2 hours or more. If you want to have a more concentrated broth, leave the lid off.
When done, strain out the vegetables, bones, etc. Makes approximately 10 cups.
I store this is two cup containers in the freezer ready to use whenever a recipe calls for chicken broth.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYOHIO.
Simmer for about one hour. Then remove the chicken and allow to cool. Remove the meat from the bones and return the bones and skin to the pot. Save the meat for some other recipe.
Allow to simmer for 2 hours or more. If you want to have a more concentrated broth, leave the lid off.
When done, strain out the vegetables, bones, etc. Makes approximately 10 cups.
I store this is two cup containers in the freezer ready to use whenever a recipe calls for chicken broth.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYOHIO.
Member Ratings For This Recipe
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ANGELB1996
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FITNIK2020
I make chicken soup ( broth) regularly. I do not use ginger but flavour with bay leaves, dill sprigs , celery and onion left whole.,for my soup, parsnip and fresh parsley are mandatory... carrots are another standard.
My husband likes the veg in his serving, I really like the broth by itself. - 12/2/19
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BUSY4HER
I made this and it turned out wonderful! Have to go on a clear liquid diet soon and it will come in handy. I used ground ginger (1/4 tsp) and whole dried rosemary (1/2 tsp) because I didn't have fresh. Also I did not put the skin back in the pot when I took the meat out because I wanted less fat. - 12/24/16
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PROFYANNI
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NAWEEDMO