x 14½-ounce cans chicken broth
Chicken broth is low in calories and typically contains gelatin and collagen, which may support joint and gut health, though sodium content is often high in canned versions (typically 800–900 mg per cup). It provides minimal protein compared to bone broth.
About
Chicken broth is a flavorful liquid produced by simmering chicken bones, meat, and aromatics (such as onions, carrots, and celery) in water, then straining to remove solids. Canned chicken broth is a shelf-stable, convenience product typically made from chicken stock concentrate, water, salt, and seasonings, often with added coloring and thickening agents. The liquid ranges from pale to golden in color and has a savory, umami-forward flavor profile with subtle chicken notes. Industrial canned versions may vary in sodium content, gelatin concentration, and ingredient quality depending on the manufacturer.
Culinary Uses
Chicken broth serves as a foundational ingredient in countless dishes, functioning as both a cooking medium and flavor base. It is essential in soups (chicken noodle, minestrone, consommé), risottos, gravies, and braises, where it imparts subtle poultry flavor and body. In Asian cuisines, it appears in wonton soups and hot pots; in Latin American cooking, it anchors dishes like arroz con pollo and pozole. Canned broth offers convenience for quick weeknight cooking, though home cooks often reduce sodium content by diluting or using low-sodium varieties, and may enhance depth by combining with fresh aromatics or finishing with fresh herbs.