Does Homemade Chicken Broth Have Less Sodium Than Store-Bought Options?

October 25, 2025 •

4 min read

Many commercial chicken broths can contain up to 900mg of sodium per serving, which is nearly 40% of the daily recommended limit. This leads many health-conscious cooks to wonder: does homemade chicken broth have less sodium? Yes, making broth at home allows you to control the exact amount of salt added, resulting in a healthier base for your meals.

Quick Summary

Homemade chicken broth is almost always lower in sodium than store-bought versions because the cook controls the salt content. This provides a healthier and more flavorful foundation for a variety of dishes.

Key Points

Control Sodium: Homemade broth allows you to add no salt at all, while store-bought versions have fixed, often high, sodium levels.
Superior Flavor: Homemade broth develops a richer, more complex flavor from slow-simmered ingredients, without the salt masking natural tastes.
No Preservatives: Unlike many commercial broths, a homemade version contains no artificial additives, flavor enhancers, or preservatives.
Nutritional Boost: Broth made from bones extracts beneficial collagen, minerals, and amino acids that support joint and gut health.
Healthier Option: Reducing sodium intake by using homemade broth contributes to better cardiovascular and kidney health.
Cost-Effective: Using leftover chicken carcasses and vegetable scraps to make broth is an economical way to reduce food waste and save money.
Versatile Cooking: A low-sodium base gives you the flexibility to season your final dish precisely, preventing it from becoming overly salty when reduced.

The Sodium Problem with Store-Bought Broth

Commercial broths are notorious for their high sodium content. Food manufacturers often use salt as an inexpensive flavor enhancer and preservative, which is effective for shelf stability but not for health. While these products offer convenience, their saltiness can overwhelm dishes and contribute significantly to your daily sodium intake. For instance, a single cup of some popular canned broths can contain 800mg or more of sodium, which is substantial for those monitoring their intake for cardiovascular or kidney health. While low-sodium store-bought versions are available, their flavor can sometimes be weaker, and they still contain a baseline level of sodium determined by the manufacturer.

Controlling Sodium in Your Homemade Broth

Making your own chicken broth is the most effective way to manage and minimize sodium. The process involves simmering chicken parts, vegetables, and herbs in water to extract their natural flavors. Since no salt is added during the simmering process, the resulting liquid is inherently low in sodium. This gives the cook total freedom to season their final dish to taste, ensuring a perfect balance without excess salt. For those on a very low-sodium diet, homemade broth can be made with no added salt at all, relying solely on the savory flavors from the chicken and aromatics.

How to Make a Simple Low-Sodium Broth

Making low-sodium chicken broth is a straightforward process. Here’s a simple recipe outline:

Ingredients: Chicken carcass or bones (from a whole cooked or uncooked chicken), water, carrots, celery, onion, garlic, bay leaves, peppercorns, and fresh herbs like parsley or thyme.
Instructions:
1. Place all ingredients in a large pot and cover with cold water.
2. Bring the pot to a boil, then immediately reduce to a gentle simmer.
3. Simmer for at least 1-2 hours, skimming any foam from the surface. For a richer flavor, simmer longer.
4. Strain the broth through a colander or fine-mesh sieve, discarding the solids.
5. Allow the broth to cool before storing it in the refrigerator or freezer for later use.

Beyond Sodium: Other Nutritional Benefits of Homemade Broth

Homemade broth offers more than just sodium control; it provides other health advantages as well:

No Preservatives: Homemade broth is free from the artificial additives and preservatives often found in commercial products.
Better Flavor: A slow-simmered homemade broth provides a rich, natural flavor that is hard to replicate with packaged alternatives. Browning the chicken bones and vegetables before simmering can add even more depth.
Collagen and Minerals: Broth made from bones and cartilage extracts minerals like calcium, magnesium, and phosphorus, along with collagen and gelatin, which are beneficial for joint health and digestion.

Homemade vs. Store-Bought Chicken Broth Comparison


Feature	Homemade Chicken Broth	Store-Bought Chicken Broth
Sodium Content	Fully controllable; can be virtually zero	Typically high (700-900mg per cup); low-sodium options available but with set levels
Flavor Control	Flexible; can be adjusted with herbs and spices during cooking	Pre-determined; limited ability to alter overall saltiness
Ingredients	All-natural; you control the quality and type of components used	May contain added preservatives, MSG, or artificial flavorings
Cost	Generally cheaper, especially when using leftover scraps	Higher cost per volume, paying for the convenience and processing
Nutritional Profile	Richer in collagen and minerals	Can be low in key nutrients compared to homemade versions

Tips for Maximizing Flavor Without Salt

If you're accustomed to the salty flavor of commercial broth, transitioning to a low-sodium version might require a slight adjustment. Here are some tips to boost flavor naturally:

Roast Your Ingredients: Brown the chicken bones and vegetables in the oven before simmering. This process, known as deglazing, adds a deeper, more savory flavor to the broth.
Use Aromatics Liberally: Don't be shy with your vegetables. Use plenty of onions, carrots, and celery, along with whole peppercorns and garlic.
Add Acidity: A splash of vinegar can brighten the flavor profile and help extract minerals from the bones.
Incorporate Fresh Herbs: Fresh parsley, thyme, and bay leaves add a complexity of flavor that salt often masks.

Health Benefits of Reducing Sodium

Consistently high sodium intake has been linked to increased blood pressure, which increases the risk of heart disease and stroke. By opting for homemade, low-sodium chicken broth, you are actively supporting your cardiovascular health. Reducing sodium can also aid in better kidney health and help manage weight. For individuals on restricted diets, the precise control over ingredients in homemade broth is invaluable.

Conclusion: Homemade is the Healthier Choice

In conclusion, the answer to "does homemade chicken broth have less sodium?" is a resounding yes. It provides complete control over the salt content, ensuring a healthier and more customizable base for your recipes. The added nutritional benefits, including superior flavor and the absence of artificial additives, make homemade broth a worthwhile endeavor. While store-bought options offer convenience, the health advantages and culinary flexibility of a homemade brew are unparalleled. For more information on reducing salt in your diet and cooking, explore resources like the Vegetarian Resource Group's guide on reducing sodium(https://www.vrg.org/blog/2022/03/07/10-easy-ways-to-reduce-sodium/).

Frequently Asked Questions

Store-bought broths can contain anywhere from 700 to 900mg of sodium per cup, whereas homemade broth can be made with little to no added salt, containing significantly less.

While low-sodium store-bought broth is a healthier alternative, its salt content is still predetermined. Homemade broth gives you complete control, allowing for no added salt and a fresher, richer flavor profile.

To add flavor without salt, use aromatic vegetables like onions, carrots, and celery, along with fresh herbs, garlic, and whole peppercorns. Roasting the chicken bones and vegetables first also intensifies the flavor.

Homemade chicken broth can be refrigerated for 3 to 4 days. For longer storage, it can be frozen in airtight containers for up to 6 months.

Excessive sodium consumption is linked to high blood pressure, which increases the risk of heart disease, stroke, and kidney problems. Reducing sodium is crucial for managing these health risks.

Using chicken bones, especially those from a whole carcass, is best for broth. The bones and cartilage release collagen and minerals during the long simmering process, resulting in a more flavorful and nutrient-dense liquid.

Yes, both a slow cooker and a pressure cooker are excellent for making homemade broth. A slow cooker allows for a long, gentle simmer, while a pressure cooker can create a rich broth much more quickly.

Yes, making homemade broth is an excellent way to use up leftover chicken carcasses, vegetable scraps (like onion ends and carrot peels), and wilting herbs that might otherwise be thrown away.

Yes, it is best practice to add salt to your homemade broth or dishes you use it in at the end of the cooking process. This allows you to season accurately without over-salting, especially if the broth is going to reduce.