x 10 ounce can chicken broth
Chicken broth is primarily a source of collagen-derived amino acids and minerals like sodium, potassium, and magnesium, with minimal fat and calories in low-sodium varieties. The gelatin from simmered bones may support joint and digestive health, though scientific evidence remains limited.
About
Chicken broth is a liquid stock made by simmering chicken meat, bones, and aromatic vegetables (typically onion, celery, and carrot) in water for an extended period to extract flavor, collagen, and nutrients. The resulting clear to pale golden liquid is strained and used as a foundational ingredient in countless dishes. Commercial canned chicken broth is a shelf-stable, convenience product that replicates the basic flavor profile of homemade broth through similar cooking methods, though often with added salt, seasonings, and sometimes thickeners or preservatives. It differs from chicken stock, which emphasizes bones for gelatin content, though the terms are often used interchangeably in modern cooking.
Culinary Uses
Chicken broth serves as a versatile base for soups, stews, sauces, and grain dishes across virtually all culinary traditions. It is essential in preparations ranging from French velouté and Asian noodle soups to risotto, paella, and braised meats. The liquid adds moisture, depth of flavor, and body to dishes while allowing other ingredients to shine. It can be used in a 1:1 ratio with water for cooking grains, incorporated into pan sauces after deglazing, or served as a simple warming broth. Canned broth offers convenience for quick weeknight cooking, though sodium content should be monitored and adjusted when using in recipes that include other salted ingredients.