[Lypepuddyu]

I keep seeing things here about people using low sodium beef and chicken broth to make dressings, ketchup, etc. Every single brand of broth I see in the stores, whether at big chain stores or Whole Foods and Sprouts has "other" things in the broth: yeast extract, soy lecithin, etc. Those are not things we can have. So how is it that everyone is using this "broth"? I would love to have a decent bowl of soup. I've tried the protocol way of boiling chicken, adding celery, tomato and onions and it just tastes like dirty water.

What's up with the store bought broth????

[Onervemurce]

I bought both chicken broth and beef broth from my local hy-vee. There are a lot out there that are nothing but broth. I've not used mine yet because I'm only on day 2 of the 500 calorie day but my first day, I boiled a chicken breast, once it was done, I chopped up about a 1/8 of a head of cabbage in it, and I mean finely chopped as I don't like cabbage but thought maybe diced it would be edible to me. I added sea salt, pepper, granulated garlic, onion powder, red pepper flakes, ceyenne pepper, paprika, thyme, Bragg's Amino Acids and my favorite celery seed. It is darn good! I've let two of my friends taste it and they both love it. One even brought me the stuff to make them some and you don't even taste the cabbage! It's a good little filler.

[textarchive]

I keep seeing things here about people using low sodium beef and chicken broth to make dressings, ketchup, etc. Every single brand of broth I see in the stores, whether at big chain stores or Whole Foods and Sprouts has "other" things in the broth: yeast extract, soy lecithin, etc. Those are not things we can have. So how is it that everyone is using this "broth"? I would love to have a decent bowl of soup. I've tried the protocol way of boiling chicken, adding celery, tomato and onions and it just tastes like dirty water.

What's up with the store bought broth????

I LOVE soups- they are so warm and filling especially now when it's so cold outside. I make an awesome hcg friendly beef and veggie soup and I do use beef broth as part of the base. I just use regular beef broth from the grocery store- as someone else posted- they make it that doesn't have all the fillers and additives and is jsut regular ol beef broth. I know the sodium is HORRIBLE in them- but check into bouillon cubes maybe? I haven't used them or even look to see if they would be a viable option- since the reg. low sodium beef broth from the store works fine for me.

[zithromaxlinks]

I use Imagine Brand and Naturally Preferred Brand....
if also will use the Swanson Natural Goodness fat free chicken broth. It does have some yeast in it, but i figure it is better than sugars and starches, - and I seem to do OK on it

[chuecfafresslds]

I keep seeing things here about people using low sodium beef and chicken broth to make dressings, ketchup, etc. Every single brand of broth I see in the stores, whether at big chain stores or Whole Foods and Sprouts has "other" things in the broth: yeast extract, soy lecithin, etc. Those are not things we can have. So how is it that everyone is using this "broth"? I would love to have a decent bowl of soup. I've tried the protocol way of boiling chicken, adding celery, tomato and onions and it just tastes like dirty water.

What's up with the store bought broth????

I don`t know about the store bought but I made a good broth recipe that did NOT taste like dirty water, its all on protocol and if done right can be made totally fat free! It is an overnight process but its worth it to not have the extra fat in there!

- 3 Big Chicken Breasts cut onto 3.5 - 4 ounce peices ( you can save scraps for your next soup serving ) OR 100g breasts
- 8 Cups of water
- 1 tsp onion powder
-1/4 tsp onion salt
- 1/2 tsp garlic powder
- 1 tsp of basil ( you may want to add it in after because we are going to strain it very good)
- Pinch of thyme( optional )
-pinch of rosemary ( optional)
-Dehydrated onions( again optional )
- And 1 tsp of Sea Salt
- Pepper to your liking


Boil water and add scpices and chicken, keep boiling until cooked, as it cooks you will see fat on top, of course SCRAPE IT OFF AS GOOD AS YOU CAN then take chicken out and store it in fridge or freezer ( makes a perfect touch to the shake and bake ! ) let the broth cool and the nPlace in a container overnight ( OR if your doing this in hte am check it in the evening and see if its all cooled and ready ) you will see flakes in the broth.. this is the fun part :P what I did was I use a measuring cup and went and bought nylons from dollar store to use as a good strainer ( other ones have too big of holes ive noticed ) and it worked perfectly! I had myself some yellow, awsome smeeling, great tasting chicken broth and made a delicious lemon chicken spinach soup! .. Tomorrow I am going to Make Mexican Chicken Soup! And then the Next Day I will Be Making the chicken meatball soup! Eh Voila
! :P

[Aztegjpl]

I make my own broth as well - it's really similar to the recipe above, except that I also use 4 stalks of chunky-cut celery (easy to fish out at the end) and 2-4 bay leaves (although I leave out the basil and the dehydrated onion)
I cook it for about 4 hours and by the time it's half-way done my entire house smells just so yummy... its gorgeous!

Once it's done I take out the celery and either throw it or use it as the veggie part of my evening meal, and then do the same as above: take out chicken and split into freezer-ready individual meal portions, sieve the 'bits' out of the broth then refrigerate it overnight (in a tall container if possible), skim the solidified fat off the next morning and then finally pour the finished broth into ice-cube trays for freezing.


If your broth is tasting like dish-water you're either not adding (enough) herbs, or you're not adding enough salt or pepper... store-bought broth cubes are REALLY salty.