topic Re: DOES ANYONE KNOW in Recipes

DOES ANYONE KNOW

77yangya — Sun, 16 Nov 2025 10:42:36 GMT

Where to buy chicken stock that is that nice bright yellow color low in sodium? I want to make my own soup. I'd be much obliged...thank you!

Re: DOES ANYONE KNOW

Desertdi — Sun, 16 Nov 2025 11:50:43 GMT

Re: DOES ANYONE KNOW

Boehm Collector — Sun, 16 Nov 2025 13:27:25 GMT

@77yangya ... I don't have an answer to your question. But I use Swanson Chicken Stock. It is recommended by America's Test Kitchen.

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jackthebear — Sun, 16 Nov 2025 13:31:34 GMT

I use the bouillon in the jar can't remember the brand it's good but i don't know the sodium levels

checking

better than bullion

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Mz iMac — Sun, 16 Nov 2025 13:38:32 GMT

@77yangya Your local grocery store

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I am still oxox — Sun, 16 Nov 2025 13:41:15 GMT

Try Amazon you can find anything on there

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Still Raining — Sun, 16 Nov 2025 14:44:59 GMT

No added sodium is out there. You do have to search a bit.

Don't know about a specific color but I would be very careful to read the label for dye.

Re: DOES ANYONE KNOW

Carmie — Sun, 16 Nov 2025 14:57:09 GMT

Chicken stock doesn't naturally have a bright yellow color.

You can buy your favorite low sodium stock and add a pinch of turmeric to give it more of a yellow color. That's what chef's do when making it from scratch.

Re: DOES ANYONE KNOW

PA Mom-mom — Sun, 16 Nov 2025 15:07:16 GMT

@77yangya Add turmeric to your chicken soup. I always do, and people think it looks so homemade.

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qbetzforreal — Sun, 16 Nov 2025 15:17:05 GMT

Trader Joe's

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PA Mom-mom — Sun, 16 Nov 2025 17:03:55 GMT

@Carmie Sorry, I didn't see your earlier post about turmeric. Oh, well... great minds. Hahaha!

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Franklinbell — Mon, 17 Nov 2025 02:58:04 GMT

Well! I learned something new! Thanks friends! Now I want some soup!

Re: DOES ANYONE KNOW

Sooner — Mon, 17 Nov 2025 03:04:56 GMT

We buy a lot of rotisserie chickens and almost always take the meat off then simmer the rest for broth. It is so good because there is enough meat left on the bones, the skin and the broth gelled in the bottom of the bag to make it rich.

Add a carrot, pepper corns and onion too makes it better

We put it in the fridge and take the fat off the top before we freeze it. We try to do it Saturday or Sunday because trash day is Monday!

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Flatbush — Mon, 17 Nov 2025 08:30:15 GMT

@Sooner

Yes, I do the same thing, but I also add the skin ( trying not to gobble it tho ) and remove fat on the top.

Makes a darn good stock and sometimes, I will make soup then and there and not freeze it ( minus the fat ).

I love salt, but some stock really does have too much salt, even for me.

Re: DOES ANYONE KNOW

77yangya — Mon, 17 Nov 2025 09:50:54 GMT

Thank you to everyone that offered help. I'm gonna try the tumeric thing. I saw a video of how to make your own soup and I want to keep it simple.

Again...thank you to all.

Re: DOES ANYONE KNOW

Tinkrbl44 — Fri, 12 Dec 2025 21:34:20 GMT

I often default to Campbell's Chicken Broth and add a couple extra cans of water to dilute the sodium content. There's also a low-sodium version.

Yes, I use Campbell's soup. The flavor and seasonings are delicious, and I prefer the smaller sizes when I'm only cooking for two people.

Re: DOES ANYONE KNOW

bargainsgirl — Sat, 13 Dec 2025 14:56:45 GMT

I now only use "Better Than Boullion". Costco sells the large jar for $8.99 I believe. It goes along way and very tasty. About 1 tsp. = 8 oz.

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Sunshine Kate — Sat, 13 Dec 2025 15:18:12 GMT

I use Better Than Bouillon Premium Roasted Chicken Base, Made with Seasoned Roasted Chicken. It comes in a jar.

I don't make my own, and I've used this for years. So much better than in a can.