I need suggestions: I roasted a chicken yesterday. Cut off white meat for a sandwich and then:

toss the bullion cubes, they're almost all salt. Try Better than Bullion. It's a paste and the first ingredient is either chicken or beef. Keeps forever in the fridge and isn't salty. I also use Kitchen Accomplice liquid concentrate, again main ingredient is chicken or beef. The KA makes a more clear broth but the flavor is chicken, not salt.

Of course since I began making my own dogfood using chicken leg quarters (10 lbs for $2.90) I have all the home made stock I can use--more in fact! At least a gallon a week . . .

bread wouldn’t fall apart. You could always use it for cooking rice and/or quinoa.

I never use bouillon any more found the unsalted stock was the best solution Kitchen Basics or Pacific Foods both have unsalted 65mg or less . Pacific has a low sodium one also 40mg Organic which I use most of the time.

And replace with water?

Save that salty broth, add water, and make some more soup later?

Forego the salt when making to gravy or sauce of whatever kind.

Or add more potato and carrots, maybe some onion.

and maybe some of the white meat you set aside if there's any left. Your perception of saltiness is just a matter of concentration so you just need to cut the concentration.

Might want to cook the veggies first in a bowl in the microwave. Add just enough water to cover and nuke until done to the softness you want, strain (or not) and add to the soup.

do again. Keep making mashed potatoes until the soup has lost its overly salt taste.

This allows you to control salt. With me, I only use chicken breasts (wife doesn't like dark meat). I put a bit of oil in the pot, Put the chicken (salt and pepper) pieces in. Fry for a while, add chopped onion and celery, fry a bit more. Turn the chicken and fry some more then add water. You know the rest.

I cut up a big potato and boiled it in the soup for about 30 minutes. Cooked more carrots and celery, separately, no salt.
Tasted the broth and it was far less salty so I added the veggies and more rice and everything was fine.
I think the potato did the trick.

Thanks, this was a big batch made for dinner and to freeze the rest in 3 meal size portions.

Do NOT add any salt to your broth or stock while cooking. When you serve it add a pinch of kosher salt - the larger salt crystals dissolve (relatively) slowly and fool you into thinking it’s saltier than it actually is.

I'd be adding bay leaf, marjoram, thyme, celery seed (unless I'd used real celery in the first place, which I see you did) tarragon, ground black pepper, maybe even some sage. Possibly some rosemary, which is not something I usually have on hand.

Two bouillon cubes should not have made it all that salty, I wouldn't think. But in any case, you really needed other seasonings.

Here's a somewhat different chicken soup recipe, I call Chicken of Muchness. It's greatly adapted from a Middle Eastern chicken recipe I got some 40 years ago. The original wasn't a soup, but it evolved to this. Notice that the most important seasoning is cinnamon sticks, and that diced and crushed tomatoes are part of this. I right now have about 8 or 10 portions frozen, which I will happily spend the next month or so eating.

Chicken of Muchness

2 chicken leg quarters
3 or 4 carrots
2 cans of diced or crushed tomatoes, or maybe one of each
1 medium onion
3 or 4 cups of chicken broth
3 bay leaves
3 cinnamon sticks
½ to ¾ tsp each of celery salt, marjoram, thyme, basil, and tarragon
olive oil
2 Tablespoons butter
2 Tablespoons flour

Bring the chicken to a boil with just enough water to cover. Turn heat down to simmer and skim off scum and fat that comes to the surface. This will take ten to fifteen minutes.

Once skimming is done, put the bay leaves, peeled carrots, and cinnamon sticks in pot with chicken, cover and let simmer for an hour.

Remove carrots and chicken. Let them cool while you sauté the sliced onion in a little olive oil. You want them to get a little brown. Put in soup pot. Add the tomatoes.

Make a roux with the butter and flour in that same pan, then add a cup or two of broth. Stir and let it thicken over the heat until it seems thick enough. Pour into pot.

Cut up the carrots, strip the chicken from the bones and return to soup pot. Now add the other seasonings. You will probably need to add more chicken broth to have the right amount of liquid.

Cover and simmer for an hour or so.

I used to include green pepper, but eventually realized that it didn't really freeze well. If you want, separately make rice towards the end of the cooking time, put some in a bowl, then add the soup.

This also sizes up well. The batch I made the other day used three large chicken leg quarters. a large can of crushed tomatoes, and a small can of diced tomatoes. You can adjust the other ingredients as needed. I have something like eight batches in the freezer right now.

Cinnamon sticks? Never heard of them as an additive to chicken soup. The rest sounds great and different than my version. Might be tempted to leave them out. What say you?

Notice that there's no garlic, and there are diced and crushed tomatoes. It's a completely different flavor profile from any other chicken soup out there.

Again, this is an adaptation of a middle eastern chicken recipe, and I alas no longer have the original. It was quite different, although the cinnamon sticks and tomatoes were already there.

You could simply scale it down by boiling up just one chicken leg quarter, and reducing all the other amounts appropriately, in case you don't like the way this turns out. Too bad you don't live near me, because I still have about 8 portions in the freezer and I'd happily give you one.

As for the whole "bouillon cubes are mostly salt" thing, while they are high in salt, I used a total of three for what wound up to be around 20 servings. How many servings you'll get really are a factor here.

If you ever get around to making it, let me know how you liked it. It's probably inevitable that you will tweak it for your own tastes.

Had piece of breast meat and a wing left, plus bones. Put all in crockpot with chopped onion, 2 stalks chopped celery, one bullion cube, 3 bay leaves plus about 5-6 cups water. Let cook on low all day, added pepper, a little balsamic vinegar. Strained the stock, saved the chicken meat discarded the bones. Have a quart of the stock in the fridge.

Have this good stock and I am craving some chicken gumbo soup. Need to go to Cox Farms tomorrow for some some fresh okra, might not have any this time of year, will have to settle on frozen. Will finish the soup tomorrow with okra, a can petite diced tomatoes, 1 half boneless chicken breast meat diced, and some already cooked rice. Few shakes of tabasco sauce and other seasoning as needed.

When soup is ready, spoon in bowl and sprinkle on a little file' powder.

peel a potato, and put it whole into the pot. Cook until the potato is fork tender, but not falling apart, and remove. This is an old remedy from an old cookbook. Hope by now you found a solution.