How To Make Lemon Poached Chicken & Low Sodium Broth
How to Make Lemon Poached Chicken and a light low sodium Broth! 
I’ve got a confession for you, this is so easy but I’d never poached chicken before or made my own broth with it! My motivation for this was simply because I wanted some light chicken for salads and such during the week and also wanted to make some new soup recipes. As I was looking at the chicken bouillon cubes and realized that there was 1100mg in just one, and if you intend to use 4-6 bouillon cubes for soup OH MY that is a whole lot of sodium!
I knew I had to start making my own, especially for my hubby’s sake. He’s got high blood pressure so anything with too much sodium is not his friend. Well, how silly I was to think this would be time consuming! It is anything but! Once the veggies are in the pot with water and you’ve boiled for a little bit you can turn off the heat and come back later to strain out the broth. The chicken is so moist and tender and obviously can be used for so many wonderful recipes.
The first time I made this lemon poached chicken I didn’t add much to the poaching liquid as far as veggies, but the second time I decided to add more flavor from onions and carrots. Much better than the first, but you can truly add anything you want to the pot to flavor your broth. 
Once you strain the broth you have a fabulously light and low sodium broth for whenever you need! I’ve got a few new soup recipes coming your way soon. I mean just because it’s May 1st doesn’t mean you should ignore a good bowl of soup right? And plus once you have a fabulous broth like this you’ll want to use it up! 🙂
Brenda’s Notes:
- Although you begin with 12 cups of water, once cooked and strained you will have 11 cups of broth.
- The nutrition info below is just for the poached chicken.
- This is the nutrition info for just the broth which is considerably lower in sodium than even buying low sodium canned broth. Most canned low sodium broth is around 500mg of sodium per cup.
- Low Sodium Broth per cup: Calories: 5* Fat: .1g* Cholesterol: 0mg* Sodium: 206mg* Carbs: 1.1g* Fiber: .3g* Sugars: 0g* Protein: .2g*
- The broth can be stored in the fridge for up to 2 weeks or freeze in a plastic container or Ziploc bag for up to 2 months.
How To Make Lemon Poached Chicken
Ingredients
- 12 cups water
- 2 pounds boneless skinless chicken breasts
- 1 onion peeled, quartered
- 3 carrots peeled
- 3 cloves garlic peeled
- 3 sprigs fresh rosemary
- 3 stems fresh parsley
- 2 lemons sliced or quartered
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large Dutch oven or heavy stock pot, add chicken and water.
- Add in the rest of the ingredients and bring to a boil.
- Cover halfway with the lid and simmer for 10 minutes.
- Turn off heat and cover completely and let sit for 15-20 minutes.
- Chicken should be cooked through and no longer pink when sliced in the center of a breast.
- Strain poaching liquid and save for a nice light, low sodium broth.
- Makes 11 cups of broth. Keep refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I was in a Facebook conversation not too long ago after a friend said she loved boiled chicken. I thought it was gross. Now that I’ve seen how perfectly yours turned out though, I’m rethinking that opinion. I also love that you put sliced lemons in your pot. I always make my own broth, but haven’t added the lemon before. Hmmmmmm.
Thanks Christiane!
YUM, I have never made homemade chicken broth but I can’t wait to try your recipe! Perfect comfort food 🙂
It was nice to scratch it off my Foodie Bucket list LOL!
I love this, both the poached chicken and the broth. Great recipe, love the fact that it has lemon. I’m in love with anything lemon.
Me too, the more lemon the better!
I need to make this ASAP – I didn’t realize how much sodium was in the lower sodium broth – definitely an eye opener!
I was shocked myself thinking it was a better choice but it really isn’t. Thanks!
OK. So you know I’m vegan and therefore wouldn’t do the chicken part – but the veggies in this recipe looks amazing. And a lemon veggie broth sounds fantastic!
I totally think that would still be just as delish!
This recipe is great use of time! Plus I love using the poached chicken when making broth for chicken salad!
Perfect for chicken salad!
What a great recipe! I need to try this one for sure 🙂
Thanks!
I love homemade chicken broth. Make it every Sunday. Cheers!
I definitely need to do it more often now. but I have to use all the broth first. Already made two soups with it!
Love a good 2 for 1 recipe!
thanks Paula!
That chicken looks perfect!
It was thank you!
You got a 2-for-1 deal out of this. I would cook rice in that broth instead of water!
Ah that would have been a great idea or even quinoa, next time! Thanks!
The chicken looks so tender and juicy! I love that you get a fab chicken dinner…and lots of broth for other recipes too!