Product Details: Our reduced sodium chicken broth mix boasts a true chicken flavor without too much salt. Use it to make gravy, broth and soup; add to sauces, casseroles, and rice dishes to boost the flavor. Fine powder consistency. Shelf-stable; no refrigeration required; great for emergency food supplies, camping, RVing, boating, and hiking.
To Make Broth: Stir together 1 tsp. broth mix and 1 cup boiling water.
Our 1 Pound Bulk Bag (containing 16 ounces / 454 grams of product) is clear plastic bag with twist-tie closure.
Ingredients: sugar, hydrolyzed corn protein, salt, maltodextrin, gelatin, modified food starch, onion powder, chicken fat, dried chicken powder, dehydrated parsley, garlic powder, oleoresin turmeric, disodium inosinate and guanylate, natural flavor. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 4 gram serving. Click here for data per 100 grams.
Click here to view all available sizes.
Country of Origin: USA
Heat Level: 1/10 (Mild)
Volume: 1 cup ≈ 0.38 pounds / 1 pound ≈ approx. 2.61 cups
Shelf Life: 2+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Beer Can Chicken Popcorn Seasoning
Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR butter powder
2 Tbls. dried minced onion
1 Tbls. soy sauce powder
2 tsp. low-sodium chicken broth mix OR 1 tsp. chicken soup base
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to a boil.
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes is up, remove the pot from the burner and allow to rest for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of shrimp to the rice and make it a meal.
Recipe: Low-Sodium Chicken Ranch Meatballs
Flavorful and easy stovetop meatballs to serve as an appetizer, over a bed of pasta, or on a sandwich with marinara sauce and cheese.
1 pound ground chicken OR ground turkey
2 Tbls. No Salt! Buttermilk Ranch Dip Mix OR 1 packet Buttermilk Ranch Dip Mix
2 Tbls. butter OR margarine OR olive oil
3/4 cup water
1 1/2 tsp. low-sodium chicken broth mix OR chicken soup base
~ Knead together turkey and Ranch Dip Mix. Roll into 1" balls.
~ In a large skillet over medium heat, melt butter. Brown meatballs in butter on all sides.
~ Add water and chicken broth mix/soup base to skillet, stir, cover, and simmer 10-15 minutes, or until meatballs are cooked through.