x 14½ oz cans chicken broth
Chicken broth is primarily water with added sodium (typically 800-900 mg per cup in regular versions); low-sodium varieties contain substantially less. It provides minimal calories but small amounts of protein, collagen, and minerals such as calcium and phosphorus, particularly in bone broth formulations.
About
Chicken broth is a savory liquid prepared by simmering chicken bones, meat, and aromatics (typically onions, celery, and carrots) in water for an extended period to extract flavors, collagen, and minerals. The resulting clear to translucent golden liquid serves as a foundational cooking medium and flavoring agent in countless cuisines. Commercial canned chicken broth is a shelf-stable, convenience version of this traditional preparation, typically seasoned with salt and sometimes supplemented with herbs and spices. The flavor profile ranges from mild and delicate to richly savory, depending on the quality of ingredients and cooking time, with variations between low-sodium, regular-sodium, and bone broth formulations.
Culinary Uses
Chicken broth is one of the most versatile cooking liquids in global cuisine, serving as the base for soups (including chicken noodle, minestrone, and wonton soup), risottos, pilafs, and braised dishes. It is essential for cooking grains such as rice and couscous, imparting subtle flavor while providing moisture. In sauces and gravies, broth acts as a thinning and flavoring agent, while in stews and braises it provides cooking liquid and body. The canned format allows for quick weeknight meals without lengthy stock-making, though it is often combined with homemade stock for deeper flavor. Broth may be sipped as a simple remedy or incorporated into Asian cuisines (Vietnamese pho, Chinese congee), Mediterranean preparations, and North American comfort foods.