low sodium chicken broth or water
Low sodium chicken broth provides collagen-derived gelatin, amino acids, and minerals including calcium and magnesium when made from bones, with sodium content typically under 400 mg per serving (compared to 800+ mg in standard broths). Water contains no calories, sodium, or nutrients.
About
Low sodium chicken broth is a liquid stock made by simmering chicken bones, meat, and aromatics (typically onions, celery, and carrots) in water, then straining to remove solids. The resulting liquid is seasoned minimally to reduce sodium content compared to standard commercial broths. Chicken broth differs from chicken stock in that it is made with meat in addition to bones, resulting in a lighter body and more delicate flavor than stock, which relies on prolonged bone extraction. Low sodium versions are produced by either reducing salt additions during cooking or using desalting techniques to remove sodium while preserving flavor compounds. The broth has a pale golden color and savory, chicken-forward taste profile with subtle aromatic notes from vegetables.
Water, when used as a substitute, is a neutral liquid base that absorbs and carries flavors from other ingredients during cooking without contributing its own taste or additional sodium.
Culinary Uses
Low sodium chicken broth and water serve as foundational cooking liquids across numerous cuisines. Chicken broth is employed in soups (chicken noodle, minestrone, wonton), risottos, sauces, and grain cooking to impart subtle poultry flavor and richness. Water functions as a neutral alternative for poaching, steaming, and cooking grains when broth flavor is undesired or when managing sodium intake is essential. Both liquids hydrate ingredients, facilitate even heat distribution, and extract flavors from aromatics and seasonings. Low sodium versions allow cooks to control salt levels in finished dishes without sacrificing the depth provided by broth, making them particularly valuable in health-conscious and dietary-restricted cooking.