low-salt chicken broth
Generally low in calories and fat while providing collagen-derived amino acids and minerals including potassium and magnesium; sodium content is significantly reduced compared to standard broths.
About
Low-salt chicken broth is a seasoned liquid base produced by simmering chicken bones, meat, and aromatics in water with minimal sodium content. Unlike traditional broths that may contain 800–1200 mg of sodium per cup, low-salt variants contain 400 mg of sodium or less per serving. The broth is strained to remove solids, yielding a clear, flavorful liquid with the savory notes of chicken and vegetable aromatics (typically onion, celery, and carrot). It may be prepared from scratch using fresh ingredients or commercially produced as a shelf-stable product through pasteurization or aseptic packaging.
Culinary Uses
Low-salt chicken broth serves as a versatile foundation for soups, stews, sauces, and grain dishes across numerous cuisines. It is essential in French mirepoix-based preparations, Asian noodle soups, and risottos where sodium control is desired. The ingredient allows cooks to regulate salt content in finished dishes—particularly important for health-conscious cooking or dietary restrictions. It can be reduced to concentrate flavor, used as a poaching liquid for delicate proteins, or incorporated into braising liquids without oversalting the final dish.
