x 14-ounce cans of chicken broth
Chicken broth is a good source of protein and collagen, with minerals including sodium, potassium, and trace minerals leached from bones; the gelatin content may support joint and gut health, though nutritional value varies by brand and preparation method.
About
Chicken broth is a liquid stock prepared by simmering chicken bones, meat, and aromatics (typically onions, celery, and carrots) in water for an extended period. The resulting liquid is strained to remove solids, yielding a savory, flavorful base rich in gelatin and proteins extracted from the bone collagen. Commercial chicken broth is typically seasoned with salt and may include herbs and spices, then canned or boxed for shelf stability. The product differs from chicken stock in that broth is often made with meat as well as bones, resulting in a more flavorful but less gelatinous final product. Canned broths are condensed or ready-to-use formulations designed for convenient incorporation into soups, sauces, and braised dishes.
Culinary Uses
Chicken broth serves as a fundamental building block in countless culinary traditions, functioning as the liquid base for soups, risottos, pilaf, and braised dishes. In Asian cuisines, it is essential to hot-and-sour soup, tom yum, and pho; in European traditions, it forms the foundation of French consommés and cream-based sauces; and in American cooking, it is the base for chicken and noodle soups. The broth can be used to cook grains directly, infusing them with savory flavor, or reduced to concentrate its essence for sauces and gravies. When deglazing a pan, it loosens fond and creates pan sauces; it also serves as the primary liquid in braises and slow-cooked stews.