Low Sodium Bone Broth Recipe
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Jump to Recipe Watch VideoThis low sodium bone broth recipe is a simple and easy way to build flavor in soups & stews, without salt or preservatives. This stock is made from simmering vegetables, leftover bones, fresh herbs, and spices. It will give an amazing flavor to your next soup.
I make a batch of this low sodium stock about every month, all throughout the year. You can freeze it, and it’s great to use in soups, stews, and chilis – and is so much better than packaged broths or stocks.
This low sodium bone broth is a fantastic way to use leftover bones – chicken, beef, or rib bones and turn them into a great stock for soups. I add vegetables, water, and spices for a tasty no-salt-added broth that I can use now or freeze to use later.
I use this no salt bone broth as the base for so many of my soups! You can add your favorite vegetables to enhance the flavor, and load on the herbs and spices for a fantastic stock.
This Low Sodium Bone Broth Recipe Is:
- Easy to Make
- Salt Free
- Flavorful
- Versatile
- Loaded with Veggies
- Herby
- Great for Soups, Stews, and Chili
Save Your Leftover Bones for a No-Waste Recipe
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This low sodium bone broth is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing a rotisserie chicken carcass or leftover steak or rib bones in the compost or garbage, you can repurpose it into a delicious and flavorful broth.
Not only does it keep leftovers go to waste, but bone broth is also flavorful and delicious. It’s great to sip on it’s own, or use as the base for soups (I’ll list a few of our favorites below)! You get great flavor by simmering stock in bones, we prefer this broth to store-bought.
What’s In This Salt Free Bone Broth Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- Bones– you can usually find chicken or beef bones wrapped up in the meat section of your grocery store. If you can’t, make sure to ask the butcher! They may have some great bones and scraps they’d be happy to give away. I usually use leftover bones from a whole chicken or turkey, or even bones from baby back ribs. You can use chicken or beef for this recipe, try both and compare flavors!
- Onions
- Carrots
- Garlic
- Parsley
- Fresh Herbs like Rosemary or Thyme
- Any Kitchen Scraps you may have: celery ends, zucchini, bell pepper tops, etc. I keep a bag of scraps in the fridge, just to make broth like this.
- Bay Leaves: they give a great flavor to this broth!
- Black Pepper
Use No Salt Added Bone Broth for Homemade Soups
This low sodium bone broth recipe is a fantastic stock to make without salt. We’re all about making recipes low sodium when we can. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Check out all our low sodium soup recipes here. These easy and healthy recipes are fantastic meals for everyone at your table – and are all great to making with this bone broth.
How To Make This Recipe
Stove Top Directions
- Add all your bones, vegetables, herbs, and spices to a large stock pot (I used a large 7-quart Dutch oven). Add enough water so that the pot is full one inch below the top.
- Turn heat to high and bring to a boil. Once boiling, reduce the heat to low, and cover with a lid. Simmer the stock for 1-2 hours.
- Once the broth is ready, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the cooked bones, vegetables and herbs.
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave 1-2 inches of room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Instant Pot/Pressure Cooker Directions
- Add all your bones, vegetables, herbs, and spices to the Instant Pot or pressure cooker. Add enough water to hit the ‘Max Fill’ line.
- Set the Instant Pot to Pressure Cook/Manual Mode – and set timer for 15 minutes. Once timer has finished, allow the stock to naturally release the pressure.
- Once pressure has released, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the cooked bones, vegetables and herbs.
- Allow the broth to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave 1-2 inches of room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Use Low Sodium Bone Broth In These Soups
Low Sodium Stuffed Pepper Soup
Low Sodium Chicken Tortilla Soup Recipe
Creamy Low Sodium Chicken Soup with Lemon and Orzo Recipe
Low Sodium Minestrone Soup Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Bone Broth
Equipment
- large pot
- Strainer
- Large Bowl
Ingredients
- 1 lb bones you can use chicken or beef bones *see note below
- 2 onions sliced
- 1 head garlic halved
- 3 large carrots
- 4 stalks celery
- 1 cup parsley stems, or leaves & stems
- 4 bay leaves
- 1 tablespoon Tellicherry pepper
- Additional Herbs & Spices to Taste you can use rosemary, thyme, or lemon juice for extra flavor!
Instructions
Stove Top Directions
- Add all your bones, vegetables, herbs, and spices to a large stock pot (I used this large 7-quart Dutch oven). Add enough water so that the pot is full one inch below the top.
- Turn heat to high and bring to a boil. Once boiling, reduce the heat to low, and cover with a lid. Simmer the stock for 1-2 hours.
- Once the broth is ready, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the cooked bones, vegetables and herbs.
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave 1-2 inches of room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Instant Pot/Pressure Cooker Directions
- Add all your bones, vegetables, herbs, and spices to the Instant Pot or pressure cooker. Add enough water to hit the ‘Max Fill’ line.
- Set the Instant Pot to Pressure Cook/Manual Mode – and set timer for 15 minutes. Once timer has finished, allow the stock to naturally release the pressure.
- Once pressure has released, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the cooked bones, vegetables and herbs.
- Allow the broth to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave 1-2 inches of room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Video
Notes
What Bones Should I Use to Make Bone Broth?
You can usually find packaged chicken or beef bones wrapped up in the meat section of your grocery store. If you can’t find any, make sure to ask the butcher! They may have some great bones and scraps they’d be happy to sell or give away. I usually use leftover bones from a whole chicken or turkey, or even bones from baby back ribs. You can use chicken or beef for this recipe, try both and compare flavors.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This bone broth was so useful as well as tasty and much more cost effective and better flavored than the store bought. It made my kitchen smell great
Is nutritional info based on 1 cup serving?