L
Lisa
I love to make egg drop soup; but, it requires chicken broth. I haven't found any canned broth in my local market that is really low in sodium. My diet has no limitations; however, I do try to watch the salt intake.
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H
Harpoon
Try looking for Herb-Ox Low Sodium chicken broth...
Herb-Ox makes a number of different broths, chicken, beef, and vegetable. Some are high sodium but they also do a lone of low-sodium too, in either powder or boullion cubes.
I've been using the beef and chicken broths a lot and they're pretty decent. I even do my own version of Ramen Noodles using the low sodium broths and some other spices, tossing out the package of spice provided with the noodles.
If you're really bold and have the time, make it yourself!
In a large pot with lots of water boil up a whole chicken (or chicken parts like 15 to twenty legs, breasts, wings, whatever, you can get either at a grocery store of course, try to remove as much fat as you can) with chopped celery, onion, garlic, ginger, parsley, carrots, bay leaves, peppercorns, whatever you prefer.
Boil for a few minutes then let it simmer for a few hours, just barely bubbling to reduce the amount of water. Skim off the fat and scum on the surface as it cools a bit and then strain out and save the liquid which can be used right away or frozen.
The longer you let things simmer the stronger the broth tends to get, though after a while you lose too much water and you have to watch that.
I've got some frozen broth made from the leftover cornish game hens I made up for Thanksgiving. I tossed in the leftovers plus some fresh veggies and a few other spices (I forgot what) and let that go for a while then froze the broth. It's good for a wonton soup I make, though I don't use it much, just for "special" occassions. The Herb-Ox broth is easier to use for something quick, I usually dissolve it per instructions in hot water.
Wylers makes low sodium broth powders too and there are some caned broths that you can find at www.hearthealthymarket.com and in some specialty grocers....
By the way, I'm in the process of collecting exotic recipes for veggie broth, fish broth, and other interesting things.... I don't know WHAT I might use fish broth for, but I've seen it in a few different places and I think, as long as you're selective over what kinds of fish you use (watching the sodium counts in the fish) you can be pretty safe...
Herb-Ox makes a number of different broths, chicken, beef, and vegetable. Some are high sodium but they also do a lone of low-sodium too, in either powder or boullion cubes.
I've been using the beef and chicken broths a lot and they're pretty decent. I even do my own version of Ramen Noodles using the low sodium broths and some other spices, tossing out the package of spice provided with the noodles.
If you're really bold and have the time, make it yourself!
In a large pot with lots of water boil up a whole chicken (or chicken parts like 15 to twenty legs, breasts, wings, whatever, you can get either at a grocery store of course, try to remove as much fat as you can) with chopped celery, onion, garlic, ginger, parsley, carrots, bay leaves, peppercorns, whatever you prefer.
Boil for a few minutes then let it simmer for a few hours, just barely bubbling to reduce the amount of water. Skim off the fat and scum on the surface as it cools a bit and then strain out and save the liquid which can be used right away or frozen.
The longer you let things simmer the stronger the broth tends to get, though after a while you lose too much water and you have to watch that.
I've got some frozen broth made from the leftover cornish game hens I made up for Thanksgiving. I tossed in the leftovers plus some fresh veggies and a few other spices (I forgot what) and let that go for a while then froze the broth. It's good for a wonton soup I make, though I don't use it much, just for "special" occassions. The Herb-Ox broth is easier to use for something quick, I usually dissolve it per instructions in hot water.
Wylers makes low sodium broth powders too and there are some caned broths that you can find at www.hearthealthymarket.com and in some specialty grocers....
By the way, I'm in the process of collecting exotic recipes for veggie broth, fish broth, and other interesting things.... I don't know WHAT I might use fish broth for, but I've seen it in a few different places and I think, as long as you're selective over what kinds of fish you use (watching the sodium counts in the fish) you can be pretty safe...
Have you ever tried making chicken broth in the crock pot? It comes out great and you don't even have to peel the veggies. Just toss in all the stuff and let it go for 12 hours or so.
Blanche
Blanche
H
Harpoon
Mmmmmmmmmmmmm......
Would make the house smell nice too!
Might just have to try that one some time. =)
Would make the house smell nice too!
Might just have to try that one some time. =)
I strain broth through coffee filters and it catches the fat. Does a pretty darn good job. I make a lot of home made broths. I also freeze it.
I was having to do the whole low salt thing but now my husband is allowed salt again. Is he ever glad. But I have never been a big salt eater. And try to not use too much. So homemade is the way to go.
I was having to do the whole low salt thing but now my husband is allowed salt again. Is he ever glad. But I have never been a big salt eater. And try to not use too much. So homemade is the way to go.
Me again!
By the way , I strain it before I put he veggies in. Makes for longer cooking time but much better and less fat if you want to eat the veggies which we do.
By the way , I strain it before I put he veggies in. Makes for longer cooking time but much better and less fat if you want to eat the veggies which we do.
M
Mb
Hello:
This is funny. I am making this tonight. Since I work about 10 hours a day, I do a quickie version. I have actually had guests ask for the leftovers. Here goes:
One chicken carcass
About a gallon of water
garlic - tablespoon
celery- about a cup
carrots - about a cup
ditallini (small tubular pasta shape)-1/3 box
oregano-tablespoon +-
parsley - tbls.
basil - tbls.
pepper - tbls.
onion- about a cup
Place the carcass in the water. Bring to a boil. (Iusually will remove the larger pieces of meat first). After about 1/2 hour, I remove the carcass, and strain the broth through a french cloth.
Chop onion. Place small amount of olive oil and a pat of butter in
large sauce pan. Sautee the onions, carrots and celery till tender. Add about a talbespoon of garlic, saute till aromatic. Throw in the broth. Take the carcass, and remove the meat.....throw it in. Add the spices. Add the ditallini. Cook till the pasta is tender. The above recipe takes about 1/2 hour, after the water boils. My family, friends, etc. love it. - I swear, this was the first food I made that my son-in-law ate at our home. It was "leftover" and in the frig, and he had a late night snack. I think that's what sold him!! Heehee. - Marybeth
This is funny. I am making this tonight. Since I work about 10 hours a day, I do a quickie version. I have actually had guests ask for the leftovers. Here goes:
One chicken carcass
About a gallon of water
garlic - tablespoon
celery- about a cup
carrots - about a cup
ditallini (small tubular pasta shape)-1/3 box
oregano-tablespoon +-
parsley - tbls.
basil - tbls.
pepper - tbls.
onion- about a cup
Place the carcass in the water. Bring to a boil. (Iusually will remove the larger pieces of meat first). After about 1/2 hour, I remove the carcass, and strain the broth through a french cloth.
Chop onion. Place small amount of olive oil and a pat of butter in
large sauce pan. Sautee the onions, carrots and celery till tender. Add about a talbespoon of garlic, saute till aromatic. Throw in the broth. Take the carcass, and remove the meat.....throw it in. Add the spices. Add the ditallini. Cook till the pasta is tender. The above recipe takes about 1/2 hour, after the water boils. My family, friends, etc. love it. - I swear, this was the first food I made that my son-in-law ate at our home. It was "leftover" and in the frig, and he had a late night snack. I think that's what sold him!! Heehee. - Marybeth
L
Lisa
Thanks all. I will look for the Herb-Ox...I do make my own broth when time permits. I'm looking for canned just for the sake of time...Easy base to make a quickie meal.
