Need to replace chicken broth in a recipe? This quick guide shows how to make a dependable broth substitute from pantry staples, with simple ratios for different dishes. The basic mix is mild enough for soups, rice, sauces, and casseroles, and you can season it to suit the recipe.
Ingredients
- 1 cup (240 ml) hot water
- 1 teaspoon chicken bouillon granules or 1 teaspoon chicken bouillon paste, or an amount of bouillon powder that makes 1 cup of broth according to its package
- Optional: 1 teaspoon unsalted butter or olive oil, for a rounder flavor
- Optional: 1 small pinch of dried thyme or parsley, if it suits the dish
Instructions
- Check the bouillon label first. Products differ in strength and saltiness, so use the quantity specified for 1 cup of broth rather than assuming every brand uses the same ratio.
- Pour the hot water into a measuring cup or small bowl. Add the bouillon and stir until it dissolves completely.
- Taste a small spoonful before adding it to your recipe. If it is too strong, dilute it with a little more water; if it tastes weak, dissolve a little more bouillon separately and add it gradually.
- Stir in the optional butter or oil and herbs if appropriate. Use the substitute in the recipe wherever it calls for an equal amount of chicken broth.
- Adjust the recipe’s added salt after the other ingredients have gone in. Bouillon can be salty, and the finished dish may need little or no extra seasoning.
Tips
- Use the recipe’s volume as your guide. Make 1 cup for every cup of broth called for. For a larger quantity, multiply the ingredients, but keep tasting because bouillon brands vary.
- Watch the sodium. Use low-sodium bouillon when available, or dilute regular bouillon with extra water. Reduce added salt elsewhere and season the dish at the end.
- Choose a substitute that suits the dish. Bouillon and water are convenient for savory recipes. For a delicate sauce, use a mild option; for a strongly seasoned stew, a richer substitute may fit better.
- Do not add herbs automatically. Thyme or parsley can improve a soup, but herbs may clash with a recipe’s flavors. Leave them out when the broth is only a background ingredient.
Serving Suggestions
This substitute is an ingredient, not a finished soup, but it works anywhere a recipe needs chicken broth for moisture and savory flavor. Pour it into soups, stews, gravy, risotto, casseroles, pan sauces, or a pot of rice. For recipes with few other seasonings, taste the mixture before using it and add a small amount of dried herbs or black pepper if that complements the dish.
When using it for rice or grains, remember that the liquid will carry its salt into the finished food. If the recipe also includes salty cheese, cured meat, soy sauce, or seasoned vegetables, start with low-sodium bouillon or plain water and add salt only after cooking.
Variations
Vegetable broth: Replace chicken broth with the same quantity of vegetable broth. This is a useful choice for vegetarian cooking, though the flavor will be different. Choose a mild, low-sodium variety for recipes where you want the other ingredients to stand out.
Water with aromatics: In a long-simmering soup or stew, plain water can work when the recipe already contains onions, garlic, vegetables, herbs, or meat. Use the same volume, then taste and adjust seasoning. Water alone is less flavorful in quick-cooking recipes.
Wine and water: For a pan sauce, replace only a portion of the broth with dry white wine if its acidity suits the dish, then make up the remaining liquid with water. Simmer the wine to cook off its raw aroma. Do not use this option when the recipe needs a nonalcoholic substitute or a neutral flavor.
Homemade broth: Unsalted or lightly salted homemade chicken broth can replace store-bought broth cup for cup. If it is concentrated, dilute it to a broth-like strength before measuring.
Water and a little butter: For a mild recipe where broth is mainly there to provide liquid, use 1 cup water and about 1 teaspoon butter or olive oil. This adds some body, but it will not reproduce broth’s savory taste, so it is best in dishes with plenty of other flavor.
Storage and Reheating
Make only what you need when possible. If you prepare extra bouillon mixture, refrigerate it in a clean, covered container within 2 hours of mixing. Keep it at 40°F (4°C) or colder and use it within 3 to 4 days. Reheat only the amount needed until steaming hot, then stir well. Discard broth that has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
For a substitute already mixed into a cooked dish, follow safe storage guidance for the dish’s most perishable ingredients: refrigerate leftovers within 2 hours, keep them at 40°F (4°C) or colder, and use within 3 to 4 days. Reheat leftovers to 165°F (74°C). Bouillon powder and unopened bouillon products should be stored according to their package directions; refrigeration is generally for the prepared liquid, not the dry product.
Frequently Asked Questions
Can I replace chicken broth with water?
Yes. Use the same amount of water, especially in a dish that has flavorful ingredients or cooks long enough to develop its own savory taste. In a simple sauce or quick-cooking dish, water may leave the result noticeably less rich.
How much bouillon should I use for 1 cup of broth?
Follow the package’s directions for making 1 cup. Concentrations vary among cubes, granules, paste, and powders, so there is no reliable universal amount. Taste before adding it to a recipe, and account for its salt.
Can I use vegetable broth instead of chicken broth?
Yes. Substitute it cup for cup. It works well in soups, sauces, rice, and casseroles, though its flavor may be more vegetal or herb-forward than chicken broth.
Is chicken bouillon the same as chicken broth?
Not exactly. Bouillon is a concentrated seasoning that you dissolve in water to make a broth-like liquid. Use the package ratio, and remember that bouillon is often saltier than prepared broth.
Can I use chicken stock in place of broth?
Yes, usually cup for cup. Stock may have a fuller body because of gelatin from bones, while broth can be lighter and more seasoned. Taste the dish and adjust salt as needed.
Can I make this substitute ahead?
Yes. Refrigerate the prepared liquid in a covered container and use it within 3 to 4 days. For the best flavor and to avoid making more than you need, it is also easy to dissolve bouillon in hot water just before cooking.