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no salt added bone broth without salt easy low sodium broth recipes with chicken or beef broth no salt added

Low Sodium Bone Broth

AuthorKelly Jensen
This 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.
5 from 3 votes
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Cook Time 1 hour
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 33 kcal

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

Calories: 33kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 41mgPotassium: 234mgFiber: 2gSugar: 3gVitamin A: 5236IUVitamin C: 15mgCalcium: 40mgIron: 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.

Keyword bone broth without salt, how to make bone broth, low salt bone broth, low sodium bone broth, no salt added bone broth, reduced sodium bone broth
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