can low sodium chicken broth
Low sodium chicken broth is primarily a source of collagen, gelatin, and amino acids from bone and connective tissue, with minimal calories and fat content; the reduced sodium formulation supports heart-healthy and hypertension-conscious dietary needs.
About
Low sodium chicken broth is a processed liquid seasoning made from chicken stock that has been formulated with reduced sodium content, typically containing less than 860 mg of sodium per serving compared to regular broth which contains 800-950 mg per serving. The broth is produced by simmering chicken bones, meat, and aromatics (onion, celery, carrot) in water, then straining and sometimes further clarifying the liquid. The resulting clear to pale amber liquid carries savory chicken flavor with reduced salt content, achieved through careful seasoning formulation and minimal salt addition during processing. Commercial canned versions are shelf-stable and convenient for home cooking applications.
Culinary Uses
Low sodium chicken broth serves as a foundational ingredient in soups, stews, risottos, and grain dishes where controlled sodium intake is desired without sacrificing savory depth. It functions as a cooking liquid for poaching poultry or vegetables, as a base for sauces and gravies, and as a braising medium. The reduced sodium content makes it suitable for dietary-restricted cooking while maintaining umami character from chicken essence. It pairs well with herbs and spices to build layered flavors without relying on salt for seasoning impact.