Does anyone know a good tasting low salt (on no salt) chicken or beef soup base or broth that you can buy?!


Question: I love to make homemade soup, and usually use soup base or broth to get that really good chicken or beef flavor in my soup.

All of the low salt soup bases or broths that I have tried have that nastey mineral after taste to them.
YUCK!

There must be a good tasting one out there somewhere I just haven't found it yet.
Can anyone help me?


Answers: I love to make homemade soup, and usually use soup base or broth to get that really good chicken or beef flavor in my soup.

All of the low salt soup bases or broths that I have tried have that nastey mineral after taste to them.
YUCK!

There must be a good tasting one out there somewhere I just haven't found it yet.
Can anyone help me?

Buy a whole chicken, put it into a deep pot, cover with water and season (that means a little salt, pepper etc. I like to add a little garlic and onion powder) and boil gently until it is cooked. The meat will just fall off and you can then strain it so that you are left with a wonderful broth. You can then add the chicken meat (not the skin!) back to the broth along with whatever else you want...noodles, carrots, potatoes etc.

Make it yourself. It's simple and very quick to do.

For chicken soup buy a whole fryer chicken. Cut away the majority of meat and save it for later in your soup. Cut the carcass up into manageable size pieces. Put the carcass into a crock pot and fill with water. Add the desired amount of salt (none if you so choose) along with lots of herbs. Rosemary and sage are wonderful herbs that taste great with chicken soup. But add which ever herbs you want. Let that cook on low heat for several hours (6-8 hrs) or overnight.

For a beef broth basically you should do the same thing using neck bone pieces or any other large piece of beef bone you get from the butcher. Thyme, basil and oregano go very well with beef soup. I suggest (if you can afford it) prime rib to be used as the meat as this cut is very tender and practically melts in your mouth when the soup is cooked.

u can do it yourself and u can control the salt in it... start with the carcass of a whole fryer chicken cooked and cooled, to it u will add 4 stalks of celery, chopped or broken it doesnt matter. one good size onion medium or large peeled and chopped roughly, 3 whole carrots peeled and chopped roughly, and 3 cloves of garlic smashed and skins removed. add 8 cups of water to this and fill so it covers the whole chicken.. then u can add 2 tsps each of rosemary, thyme, parsley, garlic, and misses dash... let it simmer or u can do this in a crock pot like i do, to do stove top let it simmer on low for 8 hours or in a crockpot on low for 8 hours and drain and discard all and it will be delicious..





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