Creating recipe question?

athenaschumaker
athenaschumaker Posts: 2 Member
in Getting Started
I just noticed that my homemade chicken soup w/ broth is extremely high in sodium. I don't really care as I weigh the benefits of home cooked meals over canned... I am just curious 1260 mg of sodium without the noodles. What is it that produces so much? It is just chicken, veggies and seasoning. Also, is there no way to organize all my recipes by type or even just basics like breakfast, lunch, dinner?

Replies

  • kenziestabes
    kenziestabes Posts: 338 Member
    Are you home making the broth for the soup? If not, off the shelf chicken broth can be loaded with sodium. Also, take a look at the seasonings you are using. Unseasoned chicken will have some sodium on its own, but not a lot.

    Sodium doesn't necessarily mean salt. For example, blueberries are naturally higher in sodium.

    You could always either learn to make your own broth at home, or try buying the shelf versions that either say low sodium or no salt added. This will shorten the shelf life of the broth, though. I tend to get the no salt added ingredients and add back in the amount of salt I like, which isn't very much. Also important to keep in mind is that, when creating a recipe, you need to find out how many servings it makes. It will give you the nutrients and calories for the entire batch and for the per serving amount.

    If you are feeling particularly adventurous and can either hand knead or use a dough hook, the most basic of noodle recipes is egg and flour. No added salt needed. You could always flatten the dough with a rolling pin and use a pizza cutter to slice it into strips.

    Can't help you with organizing your recipes, though. Hope this helps!
  • athenaschumaker
    athenaschumaker Posts: 2 Member
    edited December 2021
    kenziestabes... broth is home made and I make large batches of soup at a time and freeze it... so it was a 20 serving batch with about 3 tablespoons of salt for the whole thing. I am new at actually writing down recipes so maybe I didn't judge correctly. I also don't use noodles, that's why I call it chicken soup instead of chicken and noodle... lol! Noodles don't freeze well so I use potatoes in place of noodles.
  • kenziestabes
    kenziestabes Posts: 338 Member
    edited December 2021
    Ok, that makes sense! My guess would be that the seasoning would be the secret sodium source. Either that, or the default results for homemade bone broth has more salt added in than you are using.

    Edit: I decided to look up how much sodium is in 3 tablespoons of salt. 1 tablespoon of salt is 6,976 g of sodium. 3 tablespoons divided by 20 servings would be (6,976x3)/20 = 1,046.4 g of sodium per serving. Those 3 tablespoons make up 80% of your sodium for the recipe. Cutting it down in half to 1.5 tablespoons will bring down the sodium to 737 g.

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