Low Sodium Chicken Broth Recipe (No Salt Added)

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This Low Sodium Chicken 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, chicken, fresh herbs, and spices. It will give an amazing flavor to your next soup.

I make a batch of this low sodium stock every month, all throughout the year. It’s great to use in soups, stews, and chilis – and is so much healthier than packaged broths or stocks.

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This low sodium chicken broth is a fantastic way to use leftover chicken, or vegetable scraps and turn them into something amazing. When I’m cooking throughout the week, I save my onion, carrot, and celery ends, and keep them in a bag in the freezer. On the weekend, I boil them with chicken and herbs to make a broth that is salt free!

I use this no salt chicken broth as the base for 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 Chicken Broth Recipe Is:

  • Bright
  • Fresh
  • Flavorful
  • Versatile
  • Loaded with Veggies
  • herby
  • Great for Soups, Stews, and Chili
low sodium chicken broth recipe with parsley carrots chicken carcas and onions

Save Your Leftover Chicken for a No-Waste Recipe!

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This low sodium chicken broth is the perfect recipe to repurpose something you may be tempted to throw out.

Instead of tossing a chicken carcass or leftover meat in the compost or garbage, you can repurpose it into a delicious and flavorful broth.  I love saving anything I can from my kitchen, and this broth is a great way to avoid letting leftovers go to waste!

Ingredients

See the recipe card below for a full list of instructions and ingredient amounts!

  • Chicken – you can use a whole chicken, or just the leftover carcass from a roasted chicken from the store. I’d avoid boneless skinless chicken breasts for this, as they don’t have as much flavor to give off. A whole chicken would be preferable to just the breasts. Just be cautious: sodium from the meat or the seasoning of the chicken may get into the stock, so ensure the chicken hasn’t been seasoned with a salty rub.
  • Onions
  • Carrots
  • Garlic
  • Parsley
  • Fresh Herbs like Rosemary or Thyme
  • Any Kitchen Scraps you may have: celery ends, zucchini, bell pepper tops, etc.
  • Bay Leaves: I always add bay leaves to my soups for extra flavor.
  • Black Pepper
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How To Make This Recipe

Stove Top Directions

  1. Add all your chicken, vegetables, herbs, and spices to a large stock pot. Add enough water so that the pot is full one inch below the top.
  2. 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.
  3. 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 chicken, vegetables and herbs (if using a whole chicken, reserve the meat for another recipe).
  4. Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
  5. To freeze: add the stock to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.

Instant Pot/Pressure Cooker Directions

  1. Add all your chicken, vegetables, herbs, and spices to the Instant Pot or pressure cooker. Add enough water to hit the ‘Max Fill’ line.
  2. 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.
  3. 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 chicken, vegetables and herbs (if using a whole chicken, reserve the meat for another recipe).
  4. Allow the broth to cool, and keep in the refrigerator to add to soups or stews.
  5. To freeze: add the broth to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.
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low sodium chicken broth recipe healthy chicken stock no salt added soup recipes

Low Sodium Chicken Broth

AuthorKelly Jensen
This Low Sodium Chicken 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, chicken, fresh herbs, and spices. It will give an amazing flavor to your next soup.
4.75 from 4 votes
Cook Time 1 hour
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 65 kcal

Equipment

  • large pot

Ingredients
  

  • 1 whole chicken or just the carcass from a rotisserie chicken
  • 3 sweet onion sliced
  • 1 head garlic halved
  • 3 large carrots
  • 4 stalks celery
  • 1 bunch parsley stems, or leaves & stems
  • 4 bay leaves
  • 1 tablespoon Tellicherry pepper
  • Additional Herbs & Spices to Taste you can use rosemary, thyme, or lemongrass for extra flavor!

Instructions
 

Stove Top Directions

  • Add all your chicken, vegetables, herbs, and spices to a large stock pot. 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 chicken, vegetables and herbs (if using a whole chicken, reserve the meat for another recipe).
  • 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 room at the top for expansion) and freeze for up to 3 months. Thaw before use.

Instant Pot/Pressure Cooker Directions

  • Add all your chicken, 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 chicken, vegetables and herbs (if using a whole chicken, reserve the meat for another recipe).
  • Allow the broth to cool, and keep in the refrigerator to add to soups or stews.
  • To freeze: add the broth to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.

Nutrition

Calories: 65kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 1mgSodium: 50mgPotassium: 343mgFiber: 3gSugar: 8gVitamin A: 5208IUVitamin C: 19mgCalcium: 59mgIron: 1mg

*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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11 Comments

  1. 4 stars
    If you use a rotissiere chicken you are not going to have a low-sodium broth. Nor will you get with just the bones and carcass.

4.75 from 4 votes (2 ratings without comment)

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