Chicken broth substitutes
Chicken broth adds savory depth, salt, and a light body to soups, braises, pan sauces, and grain dishes. It contributes glutamates for umami, gelatin for mouthfeel (especially in homemade versions), and aromatic compounds from vegetables and herbs. Substituting requires matching both the liquid volume and the savory baseline — plain water will thin out flavor noticeably in any dish where broth is a primary ingredient.
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| Rank | Substitute | Ratio (replaces 1 cup Chicken broth) | Notes |
|---|---|---|---|
| #1 | Vegetable broth or vegetable stock | 1 cup vegetable broth for every 1 cup chicken broth | The closest 1:1 substitute in terms of liquid volume, salt level, and savory character — flavor is slightly sweeter and less rich, but works in nearly all applications including soups, risotto, and braises. |
| #2 | Chicken bouillon cube or chicken bouillon powder dissolved in water | 1 bouillon cube or 1 tsp bouillon powder dissolved in 1 cup hot water for every 1 cup chicken broth | Closely mimics the flavor of canned chicken broth; sodium content is high, so reduce added salt in the recipe until you taste — this is the most pantry-stable option and works in all cooked applications. |
| #3 | Better Than Bouillon chicken base dissolved in water | 1 tsp Better Than Bouillon chicken base dissolved in 1 cup hot water for every 1 cup chicken broth | Widely recommended by Cook's Illustrated and America's Test Kitchen as a pantry substitute that produces a richer, more rounded result than standard bouillon cubes; watch sodium levels just as with any bouillon product. |
| #4 | Water with a splash of soy sauce or tamari | 1 cup water + 1 tsp low-sodium soy sauce for every 1 cup chicken broth | Soy sauce adds glutamates that partially replace the umami of broth; works acceptably in braises, stews, and rice dishes where other flavors are present, but the broth's aromatic character won't be replicated — a noticeable downgrade in simple soups. |
| #5 | Dry white wine plus water | 1/4 cup dry white wine + 3/4 cup water for every 1 cup chicken broth | Works specifically in pan sauces and braises where wine is already appropriate; adds acidity and some complexity, but lacks the savory depth of broth — do not use this in soups or grain dishes where the wine flavor would be unpleasant. |
| #6 | Water | 1 cup water for every 1 cup chicken broth | Works in a pinch but noticeably worse — you lose all savory depth and umami; only acceptable when broth is a minor ingredient (e.g., deglazing a pan that already has plenty of fond and seasoning) and should be compensated with extra salt and a longer reduction. |
When to be careful
No substitute replicates the gelatin-rich body of a good homemade or high-quality store-bought chicken stock — if you're making a French onion soup, aspic, or any dish where glossy, full-bodied stock is the centerpiece, substitutes will produce a noticeably thinner, less satisfying result. Similarly, in very simple recipes like matzo ball soup or plain rice cooked in broth, there is nowhere for a weaker substitute to hide.
Why these substitutes work
Chicken broth derives its savory character primarily from glutamates and inosinates — naturally occurring compounds in chicken meat and bones that trigger umami receptors. Collagen from bones and connective tissue converts to gelatin during simmering, which gives good broth its body and slight viscosity. Vegetable broth and bouillon substitutes work because they supply overlapping glutamate sources (onion, tomato, yeast extract); water alone provides neither glutamates nor gelatin, which is why flavor loss is so pronounced in simple applications.
For most weeknight cooking — soups, braises, risotto, rice dishes — vegetable broth and reconstituted bouillon (especially Better Than Bouillon) cover the substitute list between them. Vegetable broth is the easiest grab if you have it; bouillon is the better pantry backup because it keeps indefinitely and delivers a closer approximation to chicken flavor than plain vegetable broth in simple dishes.
The further down the substitute list you go, the more you’re compensating with other seasonings rather than actually replacing what broth does. Plain water works in a pinch for dishes with multiple competing flavors, but it’s a real downgrade in anything where broth is load-bearing. Match your substitute to the complexity of the dish: simple recipes need the closest match; heavily seasoned stews and braises have more room for error.
Frequently asked questions
- Can I substitute beef broth for chicken broth?
- In robust stews and braises with strong flavors (like chili or a pot roast), beef broth can substitute 1:1 — the result will be noticeably darker and beefier. In lighter dishes like chicken noodle soup, risotto bianco, or cream sauces, it will overpower and discolor the dish. Use it selectively.
- How do I substitute chicken broth if I need it to be low-sodium?
- Use low-sodium chicken broth carton-for-carton, or make your own with Better Than Bouillon — use 1/2 tsp per cup of water instead of the standard 1 tsp, then season the finished dish to taste. Bouillon and standard broth cartons vary widely in sodium, so always check the label.
- Does it matter whether I use chicken broth or chicken stock?
- In most everyday recipes, no — the terms are used interchangeably on store shelves. Technically, stock is made with bones (more gelatin, richer body) and broth is made from meat (lighter). If a recipe depends on body and gloss — like a reduced pan sauce or a consommé — stock is meaningfully better; for soups and grains, either works.