Made a simple chicken soup the other night. Just chicken, noodles, veggies, and chicken broth.
While it was quite delicious is was a hair salty. With the lack of ingredients I am presuming the saltiness came from the stock.
I was unable to locate a low sodium stock but was able to locate a low sodium broth. If I swap the 2 will it make the soup much different?

Yep, go right ahead and use it.
Next time just add water to the broth to cut the salt.

Check out https://www.betterthanbouillon.com

They have reduced sodium offerings and taste great.

quote:

eggies, and chicken broth.
While it was quite delicious is was a hair salty. With the lack of ingredients I am presuming the saltiness came from the stock.
I was una

Short answer...yes. Soup is very commonly made from low sodium chicken broth found at the grocery store.

Better answer: Make your own stock. It is really easy and you can put in as little or as much salt as you want. Stock will always have a much richer flavor than broth.

When I’m on my game, I’ll smoke a whole chicken or turkey etc, then throw the carcass in a pot after to make a great soup and get 2 different meals out of one.

I usually make and freeze my own stock 2-3 times a year. But if I don't use that, the Costco Kirkland six-packs of organic stock is pretty good.

Boil a whole chicken, spoon the fat off the top of the liquid... Boom, delicious broth and your ready to shred chicken.

I much prefer boiling and shredding my own chicken for soups, enchiladas, etc.

quote:

Originally posted by shiftyvtec:
Boil a whole chicken, spoon the fat off the top of the liquid... Boom, delicious broth and your ready to shred chicken.

I much prefer boiling and shredding my own chicken for soups, enchiladas, etc.

Home made stock is far superior.

quote:

Originally posted by Strambo:
When I’m on my game, I’ll smoke a whole chicken or turkey etc, then throw the carcass in a pot after to make a great soup and get 2 different meals out of one.

This is what we do. I really like the smoke flavor of the broth. My wife is a soup making genius and even makes her noodles from scratch. The soup broth freezes well so it's always ready for those cold winter days.

Jim

Peal and add a whole potato, quartered and let it boil for about 15 minutes and it will bring the saltiness down.

College Inn, Kitchen Basics and Swanson all make unsalted stock and broth. I use the College Inn quite frequently as I am on a low sodium diet.

quote:

Originally posted by Green Highlander:
College Inn, Kitchen Basics and Swanson all make unsalted stock and broth. I use the College Inn quite frequently as I am on a low sodium diet.

Yes. I use Kitchen Basics no (added) sodium stock all the time to add some flavored liquid to whatever I'm making. Works for me.

You can also boost the mouth feel of broth by adding some bloomed unflavored gelatin.

The Ronzoni broth with the rosemary and thyme in it, is awesome for cooking mushrooms in.

quote:

Originally posted by Strambo:
When I’m on my game, I’ll smoke a whole chicken or turkey etc, then throw the carcass in a pot after to make a great soup and get 2 different meals out of one.

I smoked a whole chicken once. It was a chore getting it lit and I sprained a lung keeping it going. But it was disappointing, not even a slight buzz.

quote:

Originally posted by sigmonkey:

I smoked a whole chicken once. It was a chore getting it lit and I sprained a lung keeping it going. But it was disappointing, not even a slight buzz.

Then...you didn't stuff it right. I'm in Oregon, so I have access to the finest "herbs."

Never tried bartering at our local grocery store. I just pay cash.

Put 5-6 lbs of chicken parts in a large deep pot (I like backs, necks, wings, and feet...or, just feet is the best IMO). Cover with several inches of water and bring to a boil over high heat. At this point, move the pot off to the side of the burner and reduce heat to a point where it just boils on the one side. Let it simmer (low boil) for a couple of hours like this. Moving it to the side will cause the chicken meat/bones to roll over on themselves and circulate well. Skim off the crud as needed.

Then add one large onion cut into big chunks, half a dozen or so garlic cloves, 1-2 large carrots, 1-2 stalks celery, parsley, rosemary (if you like it), and as many peppercorns as you like.

Continue at this one-sided low boil for several more hours...I've let it go for 4-6 hours with great results.

When done (it's up to you when that is, but at least 2-3 hours after adding the veggies/spices), run everything through a strainer to remove all of the solids.

Then, and only then, add salt (I use sea salt...it just tastes better for some reason) to taste.

Store in the fridge, freeze, or can. If you do it right and use chicken parts that are mostly bone (necks, wings, backs, feet) it should gel up nicely once it cools off. The gelatin is VERY good for you.

This will be the best broth you've ever had and despite sounding somewhat difficult and time consuming, it's really easy and so much better than anything you can buy in the store.

I made a big batch a few weeks back and freeze-dried it this time. Now, I can just take a few tablespoons from the jar, add some boiling water, and ... voila! Instant chicken broth. BTW, I love my freeze dryer. I hope someday they become more affordable for everyone. It is a revolution in food storage.

^^^^ Nice!

My mom has a freeze drier and uses the snot out of it. Coolest thing she did was freeze dried brewed coffee (looked like high quality Folgers Crystals). I had a cup, it was really smooth and for some reason tasted sweet enough I didn't add any sweetener, just drank it black. She didn't add sweetener either.

I made some smoked pork chili verde and gave leftovers to her to freeze dry. It tasted amazing!

quote:

Originally posted by Jimbo54:

quote:

Originally posted by Strambo:
When I’m on my game, I’ll smoke a whole chicken or turkey etc, then throw the carcass in a pot after to make a great soup and get 2 different meals out of one.

This is what we do. I really like the smoke flavor of the broth. My wife is a soup making genius and even makes her noodles from scratch. The soup broth freezes well so it's always ready for those cold winter days.

Jim

When I'm feeling lazy I will pick up precooked rotisserie chicken, eat that for dinner, then next day take leftovers pick it clean then boil the carcass and have that as a base for chicken noodle soup the next day.

Homemade chicken noodle soup is awesome, I could eat it daily, just a bit of work to make from scratch.