Chicken Broth Brands
#62271 - 04/17/04 11:14 PM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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I just picked up some Campbell's Soup no fat chicken broth to use in recipes and when making rice and stuff, got home and realized that the third ingredient on this list is MSG! So now I can't have it  (and like an idiot I bought 6 cans).
Is this fairly common with chicken broth or could it have been the fact that it was no-fat? Any brands that you guys can recommend?
Thanks!
Kelly
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Home Made
#62280 - 04/18/04 07:17 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Make your own and freeze it in individual serving-size containers. It's 100% fat-free, it's always available, it's totally IBS-safe, you know what's in it, and it's better-tasting than anything in a can!
I tried that canned stuff once, but ONLY once. There's no comparison.
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Hi Kelly,
I just checked out the chicken broth my husband picked up for me after I read your post. The Swanson's Fat Free 33% less sodium brand also says no MSG. Hope this helps if you don't have time to make your own and need some in a hurry.
Pat 
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I'll make my own from time to time. When you need it fast and worked all day, I use swanson's fat free low sodium, you can buy them in 3 pack individual packages and one can add flavor for up two 5 servings of what ever your making.
Sherri
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For Bev
#62318 - 04/18/04 10:44 AM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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I looked at your recipe that you posted for me not to long ago for the homemade stuff, and it just looked like too much for me to handle right now When I say I'm useless in the kitchen, I'm really not exaggerating...I really am clueless. Plus, I have a "thing" about fresh chicken, can't stand looking at it, I have to always have mine frozen, so I don't know if I'd be able to make my own. I don't have a lot of confidence, I feel like I'd need someone here while I attempt it for the first time to walk me through it...we'll see though 
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I'm not driving up there this afternoon to hold your hand, but 'tween me and Bev we can walk you through chicken soup. And you don't have to use fresh, either -- frozen chicky is fine!! Put it in a pot with some celery and carrot and onion and potato, add sage and salt and pepper and cover it with water and there you go. You can do it in a crockpot or the oven or on top of the stove. It's awful hard to ruin it. Really. Just cook it slow for a long time. After a while you will totally amaze yourself -- it will smell just DELICIOUS in your house and you won't believe it's you making that wonderful aroma!!
After you cook it for a long long time, just pour off the broth and refrigerate it. Take the chicken out and throw the vegetables away. Eat the chicken, or make some chicken cacciatore, or chicken and noodles, or chicken salad.
After the chicken broth has been in the fridge for a while you can take the fat off the top (it will solidify in the fridge and be floating on the top) and you will have some delicious chicky soup!!
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Yes, just like Chef Kelly said. Then, when you have the "chicky soup" (well, stock), then divide it into individual serving size freezer containers, label them, and toss in the freezer. Then, you have your own stock on hand whenever you want it! You can use the stock for soup or for casseroles or for the water to cook your rice. YUM!
Kelly and I will help you -- you can master this!
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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For when you don't have time to make your own.....in the health food stores, there is a great brand "Imagine" fat free chicken broth, which I think actually tastes better than my homemade (which I also make alot). It comes in an "aseptic" carton (like most soy milks).
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THANKS Barb! Looks like a GREAT broth, good ingredients. And it's for sale online:
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I like Imagine's free range asian chicken broth. Just add fresh rice noodles and some carrot pennies and you have a delicious no-effort soup.
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