No added salt chicken broth can help anyone on a low salt diet enjoy soup again. Soups are often one meal that is avoided by anyone who has been told to lower their sodium intake. Commercial canned soups are super high in salt. Homemade soups may be better, but not always a great alternative because commercial broths used as the base are high in sodium (even low salt versions). Homemade broth is really easy to make and can be flavored without using any salt.
The reason this broth is called no added salt chicken broth and not salt-free broth is that I used chicken bones. Chicken has salt added to it frequently. According to Cooking Light, many varieties of chicken purchased at grocery stores are injected with a mixture of water, sodium, and other additives to make the meat more tender and juicy.
I use the chicken bones from chicken pieces or a rotisserie chicken carcass. I have usually used all the meat already, but if there is any meat left or salt was absorbed into the bones I can't say that this broth is sodium-free.
How to Make No Added Salt Chicken Broth
- Start with a variety of vegetables. I use onion, carrots, and celery, however, you can add any veggies you wish.
- You can also use veggie scraps.
- If you suffer from IBS and follow a low fodmap diet do not use onion. You may use the green parts of scallions or leaks.
- You may use any chicken bones you have. I use the carcass of a rotisserie chicken.
- Even though I leave no meat on the bones you could use a whole chicken or chicken pieces and allow the meat to cook in the broth. This will leave the broth with more salt and higher fat content especially if you leave the skin on.
No Added Salt Chicken Broth
- 4 stalks Medium stalks celery Cut in half
- 4 Medium to large carrots Cut in half
- ½ Large Vidalia onion sliced
- 12 cups water
- 8 Peppercorns
- 1 tablespoon Dried parsley
- 1 Chicken carcass Remove all meat
- In a large stockpot place chicken bones.
- Place celery, carrots, and onion on top and around the sides of the chicken.
- Cover with water.
- Sprinkle in peppercorns and parsley
- Cover and bring to a boil over medium-high heat.
- Once the broth begins to boil, reduce heat to low and simmer for 1 ½ to 2 hours.
- Turn off heat and allow the broth to cool in the stockpot.
- When the broth is cooled remove the chicken bones.
- Pour the broth through a strainer to remove the vegetables and seasonings.
- Place broth is storage bags or containers.
- Use within 2-3 days or freeze for later use.
Homemade chicken broth would be perfect in these recipes: