How Salty is Chicken Broth? Understanding Sodium Levels

November 26, 2025 •

4 min read

Store-bought chicken broth can contain up to 920 mg of sodium per cup, which is 40% of the daily value. This high variance is key to understanding how salty is chicken broth and why controlling sodium intake is essential for heart health.

Quick Summary

The saltiness of chicken broth varies greatly depending on whether it is store-bought or homemade, and its preparation method. High sodium content in commercial broths can pose health risks, while homemade versions allow for precise control over seasoning. Learning to manage salt levels is crucial for flavor and nutrition.

Key Points

Store-Bought vs. Homemade: Commercial chicken broths are typically much higher in sodium than homemade versions, which offer greater control over seasoning.
Read Labels Carefully: Always check the nutrition facts for sodium levels and opt for low-sodium or no-sodium varieties to avoid hidden salts.
Season in Stages: For homemade broth, add salt at the end of cooking, as liquid evaporation can concentrate sodium during simmering.
Fixing Oversalted Broth: Overly salty broth can be rescued by dilution with unsalted liquid, adding acid (lemon/vinegar), or incorporating unsalted starches like potatoes or pasta.
Health Impact: Excessive sodium intake from foods like high-salt broths can contribute to high blood pressure, increasing the risk of heart disease and stroke.
Broth, Stock, and Bouillon Differences: Broth is typically saltier than stock, while bouillon cubes or powders are the most concentrated and highest in sodium.

The Surprising Range of Sodium in Chicken Broth

The perception of how salty chicken broth is can be misleading, as the sodium content varies dramatically between different products and preparation methods. While homemade chicken broth can contain around 340mg of sodium per cup, commercial brands can contain more than double that amount. This major discrepancy is a critical point for home cooks and anyone monitoring their sodium intake.

Commercial Broth: A Sodium Minefield

Many brands of pre-packaged or canned chicken broth are loaded with salt, acting as a preservative and flavor enhancer. Consumers must be vigilant and check nutrition labels. For example, some regular canned broths contain as much as 860mg of sodium per cup, whereas their low-sodium versions can reduce that to 570mg or even 140mg. This highlights the importance of choosing low-sodium or unsalted options, especially if you plan on adding other salty ingredients like soy sauce or cheese.

Homemade Broth: The Ultimate Control

Making chicken broth from scratch offers complete control over the sodium content. Most homemade stock recipes are completely unsalted, as adding salt during the long simmering process can lead to an intensely salty and unusable base once the liquid has reduced. It is best practice to season the final dish to taste after the broth has been incorporated, ensuring perfect flavor balance.

Broth vs. Stock vs. Bouillon: A Salty Comparison

Not all chicken-based liquids are created equal, and their sodium profiles reflect this. Understanding the differences is key to managing the salt in your cooking. The following table provides a quick reference for typical sodium levels and characteristics.


Feature	Chicken Broth	Chicken Stock	Chicken Bouillon
Sodium Level	Often high, especially commercial.	Generally lower than broth, often unsalted homemade.	Very high; some can contain nearly 42% of DV per cup.
Key Ingredients	Primarily meat, vegetables, and seasonings.	Primarily bones (adds gelatin), vegetables.	Dehydrated base, salt, and flavor enhancers (MSG).
Texture	Thinner liquid.	Richer, thicker due to gelatin from bones.	Depends on dilution; can be watery or thick depending on how it's prepared.
Best For	Soups, cooking liquid where bold flavor is needed.	Base for sauces, gravies, richer soups.	Quick flavor boost, but requires careful salt monitoring.

How to Control and Fix Saltiness

Whether you're preventing an overly salty disaster or rescuing a dish, there are several culinary tricks to manage the sodium in your chicken broth.

Prevention is Key

Start with low-sodium or no-sodium ingredients: Always opt for unsalted or low-sodium canned broths. If using bouillon cubes, read the label carefully.
Rinse and drain: For canned beans, veggies, or cured meats that will be added to your broth, rinsing them can remove significant amounts of surface sodium.
Season in stages: Add salt gradually throughout the cooking process, tasting as you go. For homemade broth, wait until the very end.

Rescuing an Oversalted Dish

Dilute with unsalted liquid: The simplest fix is to add more unsalted broth, stock, or water to your dish until the salt level is palatable.
Add starchy ingredients: Unseasoned pasta, rice, or potato cubes can absorb some of the excess salt. Some argue the effect is mild, but it can help if you want more bulk.
Use acidity to balance flavor: A splash of lemon juice or vinegar won't remove salt, but the acid can cut through the saltiness and rebalance the taste.
Introduce sweetness: A pinch of sugar or a drizzle of honey can counteract the saltiness, though use sparingly to avoid turning a savory dish sweet.
Incorporate dairy or fat: Creamy ingredients like heavy cream, sour cream, or a pat of unsalted butter can coat the tongue and mask the salty flavor.

The Health Impact of Sodium Intake

The World Health Organization recommends less than 2,000mg of sodium per day, but the average intake in many populations is much higher. Excess sodium consumption is a well-established cause of high blood pressure, which significantly increases the risk of heart disease and stroke. By paying close attention to the sodium content of ingredients like chicken broth, you can make a major impact on your overall health. Choosing low-sodium options is a simple, effective step toward a healthier lifestyle, especially if you are in a higher-risk group.

Conclusion

The saltiness of chicken broth is not a fixed quantity but a variable that depends on its origin and preparation. Commercial broths are often very high in sodium, while homemade versions allow for complete control. By understanding the differences between broth, stock, and bouillon, and employing techniques for managing salt levels, cooks can achieve better flavor and make healthier choices. Ultimately, being mindful of sodium in all ingredients, including seemingly benign ones like broth, is key to protecting your long-term cardiovascular health. https://www.who.int/news-room/fact-sheets/detail/sodium-reduction

Frequently Asked Questions

The sodium content varies by brand, but many regular canned chicken broths contain around 860-920mg of sodium per cup, which is a significant portion of the recommended daily intake.

It is generally better to use low-sodium or unsalted chicken broth, as this gives you more control over the overall seasoning of your dish. You can always add salt later if needed.

You can dilute it with water or unsalted homemade broth. You can also add acidic ingredients like lemon juice or vinegar, or incorporate unsalted starches like potatoes or pasta.

Yes, chicken bouillon is often significantly higher in sodium than regular chicken broth. Some versions contain nearly half the recommended daily value of sodium in a single serving.

While it's a common trick, adding a potato has a mild effect on reducing saltiness. It primarily works by absorbing some of the liquid along with the salt, and by adding more bulk to the dish.

Regularly consuming high-sodium chicken broth can increase your overall sodium intake, raising blood pressure and the risk of developing heart disease and stroke.

Most recipes for homemade chicken broth advise against adding salt during the simmering process. Salt is typically added to the final dish after the broth is incorporated to prevent it from becoming too concentrated and overly salty.

Yes, low-sodium chicken broth is often a suitable option for a ketogenic diet, as it is low in carbohydrates and helps manage sodium levels. Always check the specific nutritional information.