Chicken broth substitute

For each cup of chicken broth, dissolve 1 teaspoon of chicken base or bouillon granules in 1 cup of hot water. Chicken stock or vegetable broth also swaps cup for cup.

7 options, scored for what you are making · Checked

Out of chicken broth mid-recipe?

Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.

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What are you making?

  1. Chicken base or bouillon granules + water

    Great fit

    1 tsp chicken base or bouillon granules and 1 cup hot water

    For this dish: Made to be reconstituted into broth, so soups taste as intended.

    How: Dissolve the base or granules completely in the hot water. Better Than Bouillon Roasted Chicken Base gives 1 teaspoon per 8 ounces of boiling water. Bouillon cubes vary in size by brand, so follow the label for those.

    What changes: Usually saltier than boxed broth. Hold back on salt until you taste. Better Than Bouillon Roasted Chicken Base lists milk and soy, and other brands differ, so read the label.

    Contains milk, soy.

  2. Chicken stock

    Great fit

    1 cup chicken stock

    For this dish: Richer body, which most soups welcome.

    How: Swap cup for cup.

    What changes: Richer and a little thicker from gelatin. Tasting Table notes stock is typically lower in sodium than broth, so you may need more salt.

    No major food allergens in these ingredients. Check labels on packaged products.

  3. Vegetable broth

    Great fit

    1 cup vegetable broth

    For this dish: A natural swap in vegetable-heavy soups.

    How: Swap cup for cup. Check the salt level of store-bought broth.

    What changes: Lighter, with a vegetable flavor that varies by brand. Makes the dish vegetarian.

    No major food allergens in these ingredients. Check labels on packaged products.

  4. Beef broth

    Works

    1 cup beef broth

    For this dish: Good in hearty soups, but it darkens a chicken soup.

    How: Swap cup for cup. Insanely Good Recipes thins each cup with 1/4 cup water to soften the flavor.

    What changes: Darker in color and stronger in flavor. Best in robust dishes like chili.

    No major food allergens in these ingredients. Check labels on packaged products.

  5. Aquafaba + water

    Works

    ½ cup aquafaba (liquid from canned chickpeas) and ½ cup water

    For this dish: Adds body to a soup, but season it well.

    How: Mix equal parts and use cup for cup. Add extra herbs and spices.

    What changes: Adds body and some starch, but little seasoning. Not for recipes that need a strong chicken flavor.

    No major food allergens in these ingredients. Check labels on packaged products.

  6. Salted butter + water

    Avoid

    1 tbsp salted butter, melted and 1 cup hot water

    For this dish: Too little flavor when broth is the base of the soup.

    How: Stir the melted butter into the hot water. Add a pinch of salt if the butter is unsalted.

    What changes: Mild and buttery. Tasting Table keeps it for recipes that need only a little broth, and Insanely Good Recipes for rice and pasta. This Healthy Table uses 2 tablespoons of butter per cup.

    Contains milk.

  7. Water

    Avoid

    1 cup water

    For this dish: The soup will taste thin unless you add a lot of seasoning.

    How: Swap cup for cup, and add herbs, spices, salt or extra aromatics to make up for the missing flavor.

    What changes: Neutral. Keeps the liquid level right but adds no flavor. Best when broth is a small part of the recipe.

    No major food allergens in these ingredients. Check labels on packaged products.

Scores are our editorial judgement from the sources below, not lab tests.

What chicken broth does in a recipe

Chicken broth is the seasoned liquid from simmering chicken, often with vegetables. It adds savory flavor and salt to soups, rice, gravies and braises. Water keeps the liquid level right, but then the flavor has to come from somewhere else, such as herbs, aromatics or extra seasoning.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have chicken broth."

Sous Chef edits the recipe

1 cup chicken broth
1 tsp chicken base or bouillon granules and 1 cup hot water
Added to the steps: Dissolve the base or granules completely in the hot water. Better Than Bouillon Roasted Chicken Base gives 1 teaspoon per 8 ounces of boiling water. Bouillon cubes vary in size by brand, so follow the label for those.
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When not to substitute

In a broth-forward dish like chicken noodle soup or a clear consommé, the broth is the flavor. Use stock or a base there. Water, butter and aquafaba will taste flat.

Common questions

How much bouillon equals 1 cup of chicken broth?

1 teaspoon of granules or base in 1 cup of hot water, per Colorado State University Extension and Better Than Bouillon's label. Cube sizes vary, so check the package.

Can I use vegetable broth instead of chicken broth?

Yes, cup for cup. It is lighter, and store-bought vegetable broth can taste distinct, so taste and adjust.

Can I use water instead of chicken broth?

Yes, when broth is a small part of the recipe. Add herbs, spices and salt to make up for the missing flavor.

Related

Sources

Cook with what you have.

Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.

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