Why Is There So Much Sodium in Broth

Why is there so much salt in soup? Because it’s a lot cheaper than the flavorful vegetables, chicken, herbs, and spices that you would use at home. Plus, when commercial soups are cooked at a high temperature for a long enough time to kill potentially harmful bacteria, some of the natural flavors evaporate.

Does broth have a lot of sodium?

“Bone broth is low in sodium, while traditional stocks and broths, like chicken broth or stock, are usually highly salted,” she says. One cup of chicken broth contains 570 mg of sodium, while the same amount of chicken bone broth has just 95 mg.

How do you reduce sodium in broth?

Dilute it: The easiest fix is to add more water or stock, if your stock isn’t too salty in the first place. Add a little at a time, tasting as you go. This works best for soups that are brothy rather than thick and creamy.