This one is from my favorite food blogger. There is SO MUCH SALT in everything. Make your own. Make it fresh. Make it healthful. Make it GOOD.
This post gets a 5 out of 5 stars from West Coast Review.
As promised, I’ll share my secrets to making a soup base from chicken or turkey, that is both low salt and also deliciously rich and eye-pleasing. Well, there aren’t really that many secrets to it, but a few extra “ingredients” can go a long way in stocking your freezer with plenty of tasty soup stock in the months ahead.
When my husband was told quite a few years ago he had to take high-blood pressure medicine and go on a low-salt diet, I knew it was time to get serious about not using pre-processed canned or packaged items, including any form of chicken bullion. That went right out of the cupboard. Many years before that, though, I did make homemade chicken broth, but on a very irregular basis, and half the time I would forget about those containers in the freezer until they were so ice-crystal laden and freezer burnt…
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