low sodium vegetable or chicken broth

Low-sodium broth is a liquid stock produced by simmering vegetables (such as onions, carrots, and celery) or chicken bones and meat in water, then straining and reducing the sodium content through dilution or alternative seasoning methods. Unlike traditional broths, which typically contain 800–1000mg of sodium per cup, low-sodium versions contain fewer than 140mg per cup (or meet FDA labeling standards for "low sodium"). The resulting liquid is pale to medium amber in color with a delicate, savory flavor profile that derives from the inherent umami compounds in the base ingredients rather than salt-dependent seasoning.

Low-sodium broths are widely available as ready-to-use shelf-stable products in aseptic cartons or cans, though homemade versions made without added salt are equally valid. Both vegetable and chicken varieties serve as neutral flavor bases that rely on ingredient quality and cooking time rather than sodium for depth.

Low-sodium broths function as foundational ingredients in soups, stews, braises, and grain preparations where sodium restriction is required or desired. They are particularly valued in health-conscious cooking, therapeutic diets (such as those for hypertension management), and applications where the cook wishes to control total sodium intake. These broths work well in risottos, quinoa preparations, and as liquid bases for sauces, allowing other ingredients' natural flavors to predominate. Vegetable broth is often preferred in plant-based cooking and vegetarian applications, while chicken broth pairs with poultry dishes, light sauces, and clear soups. When substituting low-sodium for regular broth, the cook may need to adjust seasoning upward to compensate for reduced salt.