Best packaged chicken bouillon according to redditors

No it doesnt.

https://www.campbells.com/swanson/lower-sodium-broth-stock/natural-goodness-chicken-broth/

15Kcal/8floz

+https://www.fatsecret.com/calories-nutrition/roundys/wisconsin-blend-vegetables

1 cup of ckn broth with 1/3 cup of veggies, according to these, is only 40 calories, so 55 cal on the packet is hardly outrageously low. While certainly less convenient than a single serve dehydrated packet, making your own would be cheaper and tastier.

Im trying to think of a way to make it just add hot water portable, bouillon cubes are kinda shit, but dont require refrigeration like soup base... and im going to assume you can get freeze dried mixed veggies in bulk...

https://smile.amazon.com/Harmony-House-Foods-Dried-Vegetable/dp/B0039QXWPM/

+

https://www.amazon.com/Herbox-Granular-Chicken-Bouillon-3-3-Ounce/dp/B00473P6PA

$.20 a serving for the boullion, $.43 for two tablespoons of veggies, + a pinch of salt. $.64 a cup of no refrigeration just add hot water chicken vegetable soup.

https://minimalistbaker.com/easy-vegan-gravy/

Only used 1 T oil and the entire recipe was 3 cups total.

on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing

Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a "cheat day")


cranberry dressing - take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.

edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.

TX caviar: 1 chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)

dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.

rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

Bouillon is good but I prefer the powder. Easier to portion and it dissolves faster. It's cheaper in larger quantities, too.

https://www.amazon.com/Knorr-Bouillon-Gran-Chicken-ounce/dp/B00MQCDCC8

This stuff. I did some snooping around last time this popped up on reddit, this brand is what Kenji said he uses, and you can find it in almost any grocery store in the soup aisle.

Stock is easy as hell to make- Basically, leftover bones from various preparations. Short answer is "Yes" you can use those left over bones. Longer answer is, you'd get a better result if you started with a whole chicken but your solution is, without a doubt, better than water by itself.

If you have it on hand, add some chicken powder to your stock to give it a bump. This product is pretty solid in a pinch.

Vegetarian bodybuilder here.

Seitan is not expensive if you make it yourself. A $7 bag of Vital Wheat gluten has about 20 servings of a 1/4 cup of 23 g protein each. It's also super easy to batch cook too, especially compared to chicken breasts.

Here's the recipe. However, instead of simmering it, i wrap up the pieces in foil and bake it at 375* for 45 minutes (flipping once). Use Better than Bullion for your broth and the recommended nutritional yeast flakes and it tastes like savory bread that takes very well to any seasoning (I will just eat it plain if i'm in a rush).

Also buy a big tub of whey protein (you said you eat dairy). 2 or 3 servings of seitan and a protein shake (with milk or soymilk) and you're fine.

This was SUCH a good chili recipe. My changes - used 0 cal sweetener instead of molasses (added sweetener at the end of cooking). Added 174 grams of Gardein beefless ground to increase protein. I cooked my lentils seperately and then added them toward the end. Also, did not use 2 T oil, only spray oil (cals included). All spice calories were counted. Used Better than Bouillon no-chicken for my broth (3 tsp bouillon added to 3.5 c water). Entire recipe the way I made it was 11 cups. 1 cup is pictured in photo. saltine cals are also included in total

The cheeze on the broccoli was sliced up Follow your Heart American (I prefer this to the shreds). Covered everything in the microwave to get it melty.

7 pounds of base for $14.72 and I’m seeing a coupon for $7.50 off

from original post (thank you u/ccquinn):

>TX caviar: chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)
>
>dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.
>
>rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

I've made a similar dish before and typically also add a little finely chopped red onion to the bean mixture. Also I've seen black eyed peas used instead of black beans. Both are good, imo.

Links to the products in the pictures:

Better Than Bouillon
The chicken flavor (2g carb/serving & sodium 29% DV) is my favorite, but they have other flavors too (the vegetable base only has 1g carb/serving).
Sometimes I add Sriracha (1g carb/tsp), garlic powder (2g carb/tsp) or a tablespoon of tomato paste (2g net carbs/Tbsp).

Nu-Salt
(potassium 15% DV/serving) I can usually find it at the grocery store for less than $3, and there's about 90 servings per can. I've tried some of the other potassium based salt substitutes and this one tastes the least like chemicals (it still doesn't taste good, but the benefits outweigh the flavor).

Magnesium Carbonate
(1/4 tsp = magnesium 84% DV) There are a few different forms of edible magnesium salt. This type is hard to find in it's food-grade form, but it has the least offensive flavor IMO. Bonus; this form of magnesium is also used as gym chalk, so you can use any extra to dust your hands if you take up climbing ;)

Emergen-C Electro Mix
This is one of the few electrolyte mixes that doesn't have carbs, but does have a decent amount of potassium (most have potassium <3% DV, this one has potassium 12% DV). Bonus; it also contains calcium, manganese and chromium.

I found that I needed to make a bowl of salty broth about once or twice a day when I was starting out with the keto diet (to help with digestion, occasional muscle cramping, slight nausea, the habit of eating larger volumes of food, etc.). A few months into it I had throttled down my salt supplementation to about a two times a week. Of course, everyone's body and experience is different, so you should do what feels right for you.

I know. That's annoying, but here you go!

Ingredients:

• 5 anchos
  
• 2 pasillas
  
• 2 guajillos
  
• 8 cups chicken stock, divided into 3 and 5 cups (I used Better Than Bullion and hot water to great effect)
  
• 2 pounds of boneless pork shoulder cut into ½” pieces (I used 3.44 pounds of beef stew meat from Costco and it came out amazing)
  
• salt
  
• pepper
  
• vegetable oil
  
• 6 garlic cloves, minced
  
• 2 bay leaves
  
• 1 tablespoon of ground cumin
  
• 2 teaspoons of chopped fresh sage
  
• 2 teaspoons chopped fresh oregano (I used dried. Tasted fine.)
  
  
  
  Process:
  
  
  Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them! Remove the stems and seeds from the chilies and cover with 3 cups of boiling chicken stock. Let them steam, covered with plastic wrap, for about 30 minutes or until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth. Pour puree into a sieve to remove any tough, fibrous bits that didn’t blend. Set aside.
  
  Season your meat with salt and pepper and brown in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Add garlic, bay leaves, cumin, sage and oregano. Stir for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper. Stuff yo face.

Use tomato paste instead of tomato sauce. The sauce adds too much liquid.

Or if you can find it Knorr makes tomato chicken bullion specifically for making red rice.

Knorr Granulated Bouillon, Tomato Chicken, 7.9 Ounce https://www.amazon.com/dp/B000JLOOO8/ref=cm_sw_r_cp_api_i_Wop7CbW02D256

http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

That's what I use, it's delicious. You could also just use vegetable broth which is much cheaper.

I've been using herb-ox no sodium bouillon powder. It can be hard to find on shelf unfortunately, box version is more common. I also heat it up by mixing in red pepper flakes and ground black pepper.

Definitely looking in to buying non-ramen noodles. Your typical ramen noodles w/ packet are also really bad for you because they're fried.

I've been combining cubed chicken, edameme beans, shredded carrot, and some low salt content noodles and then lightly topping it with sriracha sauce to great success for lunches. It's more expensive of course but way healthier and can easily be mixed up veggie/meat/seasoning wise.

I put myself on a low sodium diet a few years ago. Before the doctor told me to lay off. it was hard at first cause we LOVE the taste of salt. it is truly the first seasoning we accept as children. and we know it as flavor throughout our lives. that being said you really have to bump up the other seasonings to make up for the lack of salt. For instance fresh minced garlic is strong and peppery, onino is strong and sweet and peppery. I am not sure what her intake has to be kept at. but soy sauce is a tough one. what I do is go to trader joes, they have the lowest sodium chicken broth and soy sauce. with the soy sauce I half the soy sauce with water, and you won't miss the salt. the flavor is still there.

[Teriyaki Sauce, Baste, and Glaze]
(http://www.copymethat.com/r/xaKBdQQ/teriyaki-sauce-baste-or-glaze/)

Low Sodium Taco Seasoning]
(http://www.copymethat.com/r/aetWfPZ/taco-seasoning/)

the sodium count in this is high because they are using salted beans, salted tomatoes etc. you can get no salt added canned everything now. that will help bring that number down. also don't add salt in any recipe until you get done cooking it then taste and add if peccary. Garlic powder is a great source of salty flavor too. they now carry No sodium beef and chicken bases and bouillons (you can find this cheaper. Much cheaper. I just wanted to give you a visual to help you find it.) they also comes in a jar not just packets.

[Herb-OX Bouillon packets]
(https://www.amazon.com/Herb-ox-Bouillon-Packets-Seasoning-Herb-Ox/dp/B00U9W71JM/ref=sr_1_fkmr0_2_a_it?ie=UTF8&qid=1478015865&sr=8-2-fkmr0&keywords=oxo+sodium+free+beef+bouillon)

[and in chicken]
(https://www.amazon.com/Herbox-Granular-Chicken-Bouillon-3-3-Ounce/dp/B00473P6PA/ref=sr_1_fkmr0_2_a_it?ie=UTF8&qid=1478016052&sr=8-2-fkmr0&keywords=oxo+sodium+free+chicken+bouillon)

[Beer Can Chicken with homemade seasoning]
(http://www.copymethat.com/r/GjxXI78/beer-can-chicken/)

[5 minute Grilled Chicken with rosemary and garlic]
(http://www.copymethat.com/r/xQHtttt/5-minute-grilled-chicken-with-rosemary-g/)

Oh one last tip if you can get to and or have a Costco membership you can get their brand (Kirkland brand Organic No Salt Seasoning. this stuff is GREAT smells wonderful! and you can add a touch of salt in place of having it added before you know how much is in there. Watch out for seasoning Blends! they contain a lot of salt the first ingredient is salt meaning it has the most of this ingredient.

[No Salt Seasoning]
(http://www.costco.com/Kirkland-Signature™-Organic-No-Salt-Seasoning-4-pack.product.100043610.html?pageSize=96&catalogId=10701&keyword=Kirkland+no+salt+seasoning&langId=-1&storeId=10301)

again you can find this cheaper just giving you a visual.

[Webber also has a Salt Free Steak Seasoning]
(https://www.amazon.com/Weber-Salt-Gluten-Steak-Seasoning/dp/B00U20W39O/ref=sr_1_1_a_it?ie=UTF8&qid=1478017236&sr=8-1&keywords=weber+salt+free+steak+seasoning)

Mrs. Dash is amazing stuff now her new blends are AMAZING

Her Lemon pepper is the freshest lemon pepper seasoning I have tasted in YEARS!

Fiesta Lime is like a taco seasoning flavor
Southwest chipotle is kind of the same smokey spicy flavor.

etc. just try some they really really help.

Try this stuff:

https://www.amazon.com/Knorr-Chicken-Bouillon-Granulated-Tomato/dp/B017B6NAJS/ref=pd_lpo_sbs_325_t_0?_encoding=UTF8&psc=1&refRID=MJXGRCYJR0GE2Y9ZGQZM

I use the chicken flavor in almost everything I cook. It's powdered bullion, it's like using broth instead of water, but you can just sprinkle it like a spice instead of using salt. My roommates from China and South America taught me to use it. Generally speaking, I use this stuff, garlic, and onion, plus maybe paprika or ginger to dress up anything.

I found this stuff called Better than Bouillon and really like it because you can make it weak or strong for whatever your preference is that particular day. Plus they have a lot of flavors.

Unfortunately however if you have an aversion to broth of all kinds, I don't think that there's going to be anything you will find that will fix that problem.

Cock Flavoured Soup Mix

I've made broth a bunch (tip: roasting the bones first before you make the broth adds a wonderful depth to the flavor). But I drink a lot of broth (especially after I started adjusted my macros and started eating higher fat and lower carb) and have no desire to make that much so 95% of the time I just drink store-bought.

I really, really like Better than Bouillon. The non-organic chicken base (the one in the link) is my favorite. The organic chicken tastes blander to me and the beef one, which I expected to really like, is.... fine?... but nothing to write home about. It's also stupid cheap for the amount you get and, if you're a salt whore like me, you can lick the spoon afterwards.

I've tried a bunch of different brands and this one is far and away my favorite. It's also sold at most grocery stores so I can get it anywhere. There's probably better broths out there, but this one hits all my points: cheap, convenient, delicious, and isn't sold as the fully reconstituted mix (which would be way more expensive and annoying to have to buy).

OK, sounds like you also need a way to feed the others without much extra work or stress.

Get a sous-vide setup. Or improvise with a crock-pot and a temperature probe as I do. It's better to have an immersion system, but a probe, a timer and patience works just fine.

Likewise, a vacuum bag system is better - but ziplock bags work just fine. (Better for some things.)

Sous - vide chicken, pork or beef with ice cubes and seasoning in the bag. Cook according to the immersion circulation directions. This will create an amazingly flavorful broth seasoned the way you prefer that you will need to dilute a bit. We include the ice cubes so that it pours easily. Grill the chicken - or better yet, get someone else to grill it. Enjoy your broth. :)

Or... you could just use bullion. This stuff is drinking quality. :)

try looking for a chicken base product, i use it interchangeably with bouillon

https://www.amazon.com/dp/B01N1849MA/ref=emc_b_5_t

You can find powderized ones like the link or above, or liquified ones. I always have a chicken base product in my pantry, it's an awesome ingredient to throw in anything to give it that "dixie grandma" kitchen flavor.

recipe:

SANDWICH:

• smart deli veggie turkey: 75 cal
  
• bread slice: 100 cal
  
• lettuce: 0 cal
  
  SOUP:
  
  
• angel hair miracle noodles: 5 cal
  
• whole egg: 72 cal
  
• onion: 0 cal
  
• better than bouillon: 30 cal
  
  instructions: sandwich is self explanatory. boil soup for 15 minutes and add egg 3 minutes before completion

BEWARE! Depending on where you buy it, it isn't safe. Case in point - here it is on Amazon with garlic powder listed:
https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO/ref=sr_1_2_a_it?ie=UTF8&qid=1540467486&sr=8-2&keywords=better+than+bouillon+chicken&dpID=61Nesk%252BoKFL&preST=_SY300_QL70_&dpSrc=srch

This is the one that I use:
https://www.fodyfoods.com/collections/all/products/low-fodmap-chicken-soup-base

I'm glad to hear you are trying new things and having fun in the kitchen, definitely something that's good for everyone to experience. I'm a big gravy and sauce fan in general, and one thing I've found that really helps is having chicken and/or beef base on hand to make quick broth to use for easy and fast gravies. The base makes broth that is so much more flavorful than any store bought or bullion-based broth I've ever tried. Really punches up the flavor of the sauce or gravy. You can look for Minor's on Amazon (I can't find it in local grocery stores), or check out the link I'll include. https://www.amazon.com/Minors-Chicken-Base-16-Ounce/dp/B01M1Y4899/ref=sr_1_1_a_it?ie=UTF8&qid=1524289457&sr=8-1&keywords=minors+chicken+base

Chipotle burger recipe is [here]
(http://www.budgetbytes.com/2013/05/chipotle-sweet-potato-burgers/)
(I used 3/4 of the beans and 1/2 the cornmeal)
The salad is modified from here. (I added zucchini to lower calories and used less quinoa. Also added cumin, sweetener, and salt in addition to lime.)


I used this in the quinoa and it was delicious. Best bouillon I've ever tried.



The two burgers on the plate are actually one serving (the recipe's burger size for one serving is really large, so I split it in two).

I believe that this is what they use, just with their own branding.

Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_3sUTBb843R1B4

It’s a 12 pack totaling 5.1 oz, so that means 0.425 oz each, and each one makes one cup of broth. I have successfully substituted 1 tsp of [Better Than Bouillon] (https://www.amazon.com/dp/B00415IRQO/ref=cm_sw_r_cp_api_ZyUTBbF7ZXMGT) (the amount that they say to use for 1 cup of broth) when I recreated the recipes.

Bravo! Great job! Homemade soups rock!!

I do this a lot. I make a big pot of soup almost every Sunday and eat it all week. You'd think I would get tired of it, but my soups are so [ahem!] delicious that I look forward to eating them every day. Get some Better than Bouillon pastes (in the soup aisle of the grocery store) and add a teaspoon (or more) of the beef and/or chicken to your homemade soups. They really add to the flavor depth. Much better (and less salty) than bouillon cubes or powder. There are several varieties. Here's the amazon link for the chicken one just so you can read about it. America's Test Kitchen rates them highly.

They have it at Target by me, and at the food co-op, and at the organic/health food section of the grocery store. By the broth/bouillon.

It comes in a jar like this.

Well, you can take things to help with the electrolytes, as you should.

You wanna double your Sodium intake. You can use Lite Salt as that has sodium AND potassium in it, and a pretty good amount of potassium as well. Better than most supplements anyway. And then you will wanna buy a magnesium citrate. I also use chicken boullion cubes for sodiumm, i put it in a coffee cup and put hot water in it, then drink it. Tastes like soup kinda.

https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1518037994&sr=1-1&keywords=chicken+boullion+cubes

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_1_sspa?ie=UTF8&qid=1518037860&sr=8-1-spons&keywords=lite+salt&psc=1&smid=A2OEG1SKNGURE1

https://www.amazon.com/Natural-Vitality-Magnesium-Stress-Original/dp/B000OQ2DL4/ref=sr_1_1_a_it?s=grocery&ie=UTF8&qid=1518037876&sr=8-1&keywords=magnesium+citrate+calm&dpID=41DVGX7wPXL&preST=_SY300_QL70_&dpSrc=srch

Its not about "going hard", its not a crash diet. You just figure out your macros and stick to it. Let your body handle the rest.

And no stuff like Powerade has electrolytes in it but nearly enough.

I haven't tried it myself yet, but I've heard that Better-Than-Bouillon No-Chicken Base makes a good substitute for chicken broth.

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

> a concentrated chicken broth cube

If cost is not a concern, please allow me to introduce you to my buddy, base. It's actually ground up chicken parts in a gross, salty paste to make broth with. Every tablespoon of it has ~15 calories a gram of protein, two grams of carbs, and just shy of a gram of fat.

http://www.amazon.co.uk/Grace-Cock-Flavored-Soup-Pack/dp/B002AP2OS4

Looks good.

Question: based on the measurement for vegan chicken stock (2tsp.) it seems the recipe might be calling for some sort of concentrate such as this: https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Is that correct or is this regular strength stock?

http://www.amazon.com/Grace-Cock-Flavored-Soup-Pack/dp/B002AP2OS4

If you already make fried chicken at home, frying chicken with popular Indonesian spices is probably a very easy introduction to some Indonesian flavors.

Putting spices together from scratch is best, but premixed spice packets are OK. Especially when you don’t have access to spices like galangal. (And if you make it from scratch, don’t use Turkish bay leaves. If you don’t have Indonesian bay leaves, omit the leaves.)

(Same with dishes like rendang. There are premixed spice packets for rendang, and they’re totally fine, but I’m never impressed.)

If you like spice, I highly recommend going out of your way to make sambal (spicy chili paste) to go with your meal. There is no one way to make sambal, so if you’re unimpressed with the one you make, use a different recipe next time, and experiment with different varieties.

Better than boullion

not in the industry, but i use better than bullion at home. it looks like it's similar to Minor's.

I use sour cream and cream cheese with this FANTASTIC bullion by Knorr (I use it on everything). https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=sr_1_3_a_it?ie=UTF8&qid=1526509541&sr=8-3&keywords=knorr+chicken+bullion

mmmm

Try this out I love it! http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Solves that desire for chicken broth/flavor.

Did you find it? I get a smaller size, but this is exact product

https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA

I would highly recommend tracking your first couple of weeks if not months on an app like https://cronometer.com/ that way you know exactly what you're getting (especially the electrolytes) and you can look back over time to see what did and didn't work for you. I personally prefer cronometer over myfitnesspal because the data is from "official" sources making it more reliable, and it automatically calculates net carbs.

As for my sodium intake I drink 1-3 "cups" of broth a day. I suggest a product like this: https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_10_a_it?ie=UTF8&qid=1488304840&sr=8-10&keywords=bouillon or similar. This specific listing on amazon is a little weird, because it used to have 1.1g of sodium per cube but the ones that I got only have 850mg.

Potassium is regulated to only be 99mg per serving in the US (for supplements). I supplement my potassium with Potassium Citrate from bulk supplements: https://www.amazon.com/dp/B00ENSA93S/ref=sr_ph_1_s_it?ie=UTF8&qid=1488305035&sr=sr-1&keywords=potassium+citrate and use a MG resolution scale. I wasn't very strict about my potassium until the last couple of weeks and I've noticed a HUGE difference in energy, mood, and concentration.

It'll take a little bit of time for your body to adapt and feel hunger again (especially for fats) I know when I start up Keto again it's hard for me to eat that much fat, my body just wants carbs. After a couple weeks I can eat more.

We love it as part of our dinner. We use Better Than Bouillion Organic Chicken Base, but get it from Costco. We add lite salt and dried parsley to it, and a bit of butter if we're feeling frisky.

As a fake meat I like Butler Soy curds that to my palate do not have that soy after taste that plagues many fake meats. I marinate it is Hot sauce, garlic and onion powders and maybe a little bit of liquid smoke. I fry the drained soy curds in peanut oil and sprinkle on their Chik-Style Seasoning as a breading and it works really nice in stir frys or with Better then Bullion I can come up with a pretty mean chicken noodle soup. I like the soy curds better then Gardein and they are much cheaper.

Kumquats, Cock Flavored Soup Mix, Caramel Nips, Geoduck

Don't mind me today...I'm feeling all sorts of randomness and weird.

Quinoa is incredibly versatile and can be used in so many ways!

A lot of people will have awesome recipes, but I just want to add that if you're doing something like stirfry and want to create a 'meatier' flavour, you can add some vegan 'chicken' or vegan 'beef' bouillon when boiling the quinoa.

I like the Spicy one better because you can imagine the cock is crying from the spice.

This stuff It's basically bullion, but made with tomato instead of meat. Should definitely help with the mushiness problem.

My issue with using tomato paste and such is that it's really easy to overcook and end up with this really unpleasant burnt taste.

Can't say I've ever heard of it in salsa, but I'm guessing it's a bit of a bouillon-type product like this for a little umami boost

https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

I got this for a recommendation.

Ahh, you must be referring to my soup mix!
Cock-SFW

Ewww, powdered bouillon? You need to try this.

I used to use Minor's on a tip from one of Anthony Bourdain's book, but BTB is even better.

I put a little Better Than Bouillon in the water. If you're on a low-sodium diet, ignore this comment.

If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).

Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored

Knorr makes a granulated bouillon that's pretty good. I think they have it in chicken, beef, pork and tomato. I usually use a spoonful in a big pot of soup. I find it in the ethnic section of my local grocery.

http://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M

That's dessert for her soup.

Bases are way better than bouillon. But, you don't have to use BtB. You can just use any base:

https://www.amazon.com/Minors-Chicken-Stock-Poultry-Flavor/dp/B01M1Y4899/ref=sr_1_2_sspa?keywords=chicken+base&qid=1556332301&s=pantry&sr=8-2-spons&psc=1

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.

Yeah, the dried bouillon powder/cubes are crap. You have to get the paste that comes in a jar:

https://www.amazon.com/Better-Than-Bouillon-Superior-Chicken/dp/B01LAX8CUK/

Boullion, either beef or chicken. Knorr Bouillon Caldo De Pollo 100 Cubes https://www.amazon.com/dp/B00BPU4WN0/ref=cm_sw_r_other_apa_nVPYxbZFS4CJM

The beef extract however is in the soup base (the packet) which you can leave out and sub with vegetable bouillon like this:

https://www.amazon.com/Knorr-Vegetarian-Vegetable-Bouillon-Extra/dp/B000LRH8V6

https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK?th=1

You can buy canned or boxed chicken stock at the store, for one. This isn't the best option, as the taste isn't great. What I do is make my own broth from leftover chicken bones, onion, and celery. This is the best-tasting and often cheapest option. Here is an article with an extensive, semi-scientific explanation, but the process is really quite simple. It ends with this recipe. Somewhere in between those options is Better than Bouillon soup base, which you can mix with water to make good broth quickly and fairly cheaply. I personally use this when I don't have the really good homemade stuff on hand.

I recommend drinking a cup of chicken broth a day until you feel better (that worked for me anyway). I used this stuff and think it's really good/easy to use and is probably available in your local grocery store which is where I got mine: http://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B000VDSS3C/ref=sr_1_5?s=grocery&ie=UTF8&qid=1452281551&sr=1-5&keywords=better+than+bouillon+chicken

I haven't had to continue drinking it regularly, but I kind of go heavy on the salt when roasting my veggies so that might be why. Now I just drink it every couple of days just to be on the safe side. I've seen some people say that as long as you're on keto, you are susceptible to the keto flu if you don't keep your electrolytes in check.

Depending on how much effort you want to put in, buying whole chickens and making your own stock is mega cost effective - literally several pounds of meat + freshly made stock. The only downside is that it's pretty much an all-day undertaking. I do mine on the weekend so I can have it for the rest of the week.

If you're feeling lazier try Better than Bouillon. Note: don't buy it from that link. I don't know why Amazon is selling it so expensive - it's about $6 at my local grocery store and lasts for 1-2 months depending on how much I need it.

I have Better than bullion. Should I use that as my broth? or is there some other specific product thats good?

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

American Test Kitchen and another blog said it was salty too. I found Better Than Bouillion comes in an organic low sodium version too, but it's expensive on Amazon, and wasn't on the Walmart web page.

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO

Put a bunch of adobo on chicken thighs. Bake until done. Eat with anything. All praise be unto Adobo.

Simple curry: Cut a few potatoes into small chunks. Fry them in a neutral oil til they're slightly crispy. While you'er doing this cook some meat in a wok or other large pan (I usually do chicken thighs or drumsticks because they're cheap and dark meat ftw). When they're done remove them and store them with the potatoes. Sauté some vegetables in the chicken fat. This is really whatever you want but I generally do onion and garlic + other stuff. Corn would probably be good to add towards the end. Spinach might also go well. Cauliflower. You get the idea. Add coconut milk, a spoonful of red curry paste, and some chicken bouillon (or whatever meat you used). I use better than bouillon. Add the meat and potatoes back in. Salt and pepper to taste. Also add salt along the way in amounts that is appropriate to your ingredients. Serve over jasmine rice or just eat it by itself. None of the amounts are really set in stone this is basically just a stir fry curry with whatever you've got laying around. Potatoes aren't even necessary I just like them.

It's a vegetarian stock/broth, it's just chicken flavoured. I like the chicken flavour much more that the plain vegetable one for risotto as it seems to overpower the other flavours a lot less.

https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA/

This is one of my favorite tofu recipes. Freeze and squeeze, always. I freeze my tofu, which causes it to expand and gives it a more spongey texture and it soaks up sauce better. To quickly thaw it you can boil it, or you can just leave it in the refrigerator if you don't need to thaw it quick. After I boil it I place something heavy on it for 30 minutes to squeeze the excess water out. But tofu Bahn Mi sandwiches are the truth. I always use bollio bread, make that recipe, and you'll realize the full potential of tofu. I've been playing around with a shredded tofu recipe using the Better than Bouillon brand. I haven't tried it, but I think that you should be able to freeze tofu, shred it using a grater, and cook it with that base and you'll have something that tastes very close to shredded chicken. There's a Vietnamese restaurant near me that makes a shredded tofu that tastes just like chicken and I suspect they do something similar.

It would be far cheaper and easier for him to just order it on Amazon, and have it delivered to his door in the mail:

http://www.amazon.com/Knorr-Bouillon-Caldo-Pollo-Cubes/dp/B00BPU4WN0/ref=sr_1_fkmr0_3_a_it?ie=UTF8&qid=1458345874&sr=8-3-fkmr0&keywords=Knorr+Caldo+de+Pollo+soup+mix

It's Knorr chicken soup base. You can find it at Amazon or also Costco

Here's a link

https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&psc=1&refRID=465P6N2X17VS1BFS2NZH

You can make yourself a nice chicken stock. That can serve as the base for just about any chicken soup.

If you're lazy like me, you can get a jar of Better than Bouillon, which actually tastes pretty great if you're not afraid of sodium, but I use the low-sodium kind I just linked. If I'm using that for the base, I like to add thyme, garlic, bay leaves, and black pepper.