Monday, February 13, 2012
Then I picked up a box of low sodium vegetable broth, which only contained 140 mg of sodium per serving with 4 servings per 12 ounce box. That’s only 1120 mg of sodium for 24 ounces of soup. Compared to 4000 to 5600 mg of sodium for chicken broth, that is a big difference. So, I figured why not just toss all the ingredients into the vegetable broth, let the natural juices of the chicken cook out, which would then make the broth taste like chicken broth anyway, with much less sodium. I tried it out and it was a rousing success. The broth was delicious, was infused with the juices of the chicken, and best of all, I knew I was feeding my family something much healthier. Please pass this on to others, try it yourself and comment here on how it went, and feel free to pass on your own health eating tips for others.
Posted by MedFriendly at 8:58 AM