Chicken broth sodium content 1) I use a stockpot that holds 36 cups of water to about 2 inches below the rim. 2) The average amount of chicken parts I usually use plus the vegetables displaces about 12 cups of that water. Yes, I actually did this physically to see just how much was displaced. 3) That gives me 24 cups of water plus solids. 4) The vegetables listed on the chicken broth recipes have a sodium content of: a) 2 onions = 8 mg b) 1 green pepper = 1 mg c) 5 carrots = 125 mg d) 6 stalks celery = 210 mg e) 6 cloves garlic = 6 mg ------ 350 mg 5) plus the chicken, an average of about 1/2 to 3/4 of a full fryer. A full fryer has about 488 mg sodium so I use between 244 to 366 mg of chicken-sodium. That's an average of 305 mg. Thus, 350 mg sodium from vegetables + 305 mg from chicken = 655 mg total sodium. 6) Not all that sodium is going to leach out into the broth but to be safe, let's say that it does. I reduce that 24 cups of broth by 50% at the end of the recipe to increase flavor, giving me about 12 cups of broth total. Thus, 12 cups broth at recipe end divided by 655 mg total sodium in ingredients = 55 mg sodium per cup of homemade chicken broth. 7) I rounded it up to 60 mg per cup in the recipes to be on the safe side. 8) This is the best I can figure it :-) Jon.