Low Sodium Chicken Broth
Author
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.
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.
Notes
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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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