-1/2-ounce can low-sodium chicken broth

Low-sodium chicken broth is a savory liquid stock derived from simmering chicken bones, meat, and aromatics with minimal salt added. Unlike traditional chicken broth, which contains 800–1,000 mg of sodium per serving, low-sodium varieties are formulated with 140 mg or less per serving, making them suitable for sodium-restricted diets. Chicken broth serves as the base liquid for countless dishes and is produced by slow extraction of collagen, gelatin, and flavor compounds from poultry. It is typically shelf-stable in canned or aseptic packaging and contains no added preservatives beyond salt in minimal quantities.

The flavor profile is mild and poultry-forward, with subtle notes of aromatics (celery, onion, carrot) depending on the formulation. Most commercial low-sodium varieties maintain the gelatinous quality of traditional broth while using alternative sodium reduction methods such as potassium chloride or simply reducing salt content outright.

Low-sodium chicken broth is fundamental in soups, stews, risottos, and braises, serving as both a cooking medium and flavor foundation. It is used to cook grains such as rice or quinoa, to prepare sauces and gravies, and to poach proteins. In health-conscious and medically-restricted cooking, it replaces standard broth without sacrificing depth; however, dishes may require additional seasoning to compensate for reduced sodium. Home cooks often use it as a base for homemade stocks by building upon its foundation with additional aromatics, or as a stand-in for more time-intensive bone broth preparations. Common applications include chicken and noodle soup, minestrone, paella, and pan sauces.