Best Substitutes for Chicken Broth
Chicken broth brings three things to recipes: salty savory flavor from the chicken and aromatics, body from dissolved collagen and proteins, and liquid for cooking grains, deglazing pans, or building soups. Good chicken broth contains about 1-2g of protein per cup and 500-900mg of sodium depending on the brand. The gelatin from bones gives it a slightly thick mouthfeel when chilled. When substituting, match the salt level first (taste as you go), then consider whether you need the richness. A watery substitute ruins risotto. Too much salt ruins everything.
Best Overall Substitute
Vegetable broth at a 1:1 ratio. It provides the same liquid volume and similar sodium levels (400-800mg per cup) without changing cooking times or liquid ratios. The flavor is lighter but won't clash with other ingredients. Works in 95% of recipes that call for chicken broth.
All Substitutes
Vegetable broth
1:1Vegetable broth matches chicken broth's liquid properties and salt content almost exactly. Most brands contain 400-800mg sodium per cup, close to chicken broth's 500-900mg range. The flavor is milder and won't compete with delicate ingredients like seafood or cream sauces. Contains no animal proteins so it won't add richness, but also won't make dishes heavy. Works immediately with no recipe changes needed.
Beef broth
1:1Beef broth has similar sodium levels (600-1000mg per cup) but much deeper flavor from roasted bones and longer cooking times. The color is darker, turning light sauces brown and making gravies richer. Contains more dissolved proteins than chicken broth, so it adds extra body to dishes. The stronger taste can overpower delicate recipes but enhances hearty stews and braises. No cooking time adjustments needed.
Seafood stock
1:1Seafood stock brings briny, ocean-like flavor from fish bones and shellfish shells. Sodium content varies widely (300-1200mg per cup) so taste and adjust salt separately. The flavor is more intense than chicken broth and adds complexity to coastal dishes. Contains proteins and gelatin like chicken broth but with a completely different taste profile. Use within 24 hours of opening since it spoils faster.
Turkey broth
1:1Turkey broth tastes almost identical to chicken broth with slightly more richness. Contains similar protein levels (1-2g per cup) and sodium content (500-800mg per cup). The flavor is marginally deeper because turkey bones are larger and contain more marrow. Works as a direct replacement in every recipe that calls for chicken broth. Often easier to find around Thanksgiving but less common year-round.
Mushroom broth
1:1Mushroom broth provides deep umami flavor from dried mushrooms like shiitake, porcini, or cremini. Contains less sodium than chicken broth (200-600mg per cup) so add extra salt to taste. The earthy flavor mimics meat broth better than plain vegetable broth. No proteins or gelatin, so it won't add body to sauces. The color ranges from light brown to dark depending on mushroom types used.
Bone broth
1:1Bone broth contains 2-3 times more protein than regular chicken broth (6-10g per cup vs 1-2g) from extended cooking times of 12-24 hours. The gelatin content is much higher, creating a thick, jelly-like texture when chilled. Flavor is more intense and richer than standard chicken broth. Sodium varies widely by brand (300-1000mg per cup). The extra richness can overwhelm delicate dishes but enhances hearty recipes.
Bouillon cube + water
1 cube per 1 cup hot waterBouillon cubes dissolved in water create instant broth with concentrated flavor and high sodium (800-1200mg per cube). The taste is saltier and more artificial than fresh broth but provides the same cooking liquid. Dissolve completely in boiling water before using. Some brands contain MSG for extra umami. The flavor is consistent but lacks the body and richness of real broth made from bones.
White wine + water
1/4 cup wine + 3/4 cup water per 1 cup brothWhite wine adds acidity and depth when mixed with water to replace chicken broth. Use dry wines like Sauvignon Blanc or Pinot Grigio, not sweet varieties. The alcohol cooks off in 2-3 minutes leaving fruity, acidic notes. Contains no sodium so add 1/4 teaspoon salt per cup of mixture. The acidity brightens flavors but can curdle dairy if added too quickly. Cook the wine briefly before adding cream or milk.
Water + soy sauce + aromatics
1 cup water + 1 tablespoon soy sauce + garlic/onion powderPlain water with soy sauce and aromatics creates a quick savory liquid. Soy sauce provides umami and salt (900-1000mg sodium per tablespoon) while garlic and onion powders add depth. The flavor is simpler than broth but works in recipes where other ingredients dominate. Add 1/4 teaspoon each of garlic and onion powder per cup. This mixture lacks body and richness but provides the liquid volume needed.
How to Adjust Your Recipe
When switching broths, taste and adjust salt levels since sodium content varies dramatically between brands and types. Beef and mushroom broths are stronger, so start with 3/4 of the called-for amount and add more if needed. Bouillon cubes and soy sauce mixtures are saltier than fresh broth, so reduce any additional salt in the recipe by half initially.
For rice and grain dishes, the liquid ratio stays 1:1 regardless of broth type. For reductions and pan sauces, vegetable and seafood broths reduce faster than meat-based broths because they contain less protein. Watch carefully and add liquid if the pan gets too dry.
In slow cooker recipes, alcohol-based substitutes need 30 minutes of cooking time to burn off completely. Add wine substitutes during the last hour of cooking in dairy-based dishes to prevent curdling.
When Not to Substitute
Chicken soup where the broth is the star ingredient needs real chicken broth. No substitute replicates that specific flavor. Classic French onion soup requires beef broth specifically for the deep, caramelized taste that matches the onions. Matzo ball soup tastes wrong with anything but chicken broth.
Recipes that depend on gelatin for texture (like aspic or certain gravies) need real bone-based broths. Vegetable broths and wine mixtures lack the proteins that create body. Clear broths for Asian soups often require specific flavors that only traditional dashi or chicken broth provide.
Frequently Asked Questions
Can I use water instead of chicken broth?
Yes, but add 1/4 teaspoon salt per cup of water to replace the sodium. Water lacks flavor and body, so dishes taste flatter. Works fine for cooking rice or grains where other ingredients provide flavor, but ruins soups and sauces where broth is the main liquid. Add extra herbs, garlic, or onion to compensate for missing flavor.
How much bouillon paste equals 1 cup of chicken broth?
Use 1 teaspoon of bouillon paste mixed into 1 cup of hot water. Paste contains more concentrated flavor than cubes and dissolves easier. Taste and adjust since sodium levels vary by brand (typically 600-900mg per teaspoon). Better Than Bouillon brand needs about 1 teaspoon per cup, while other brands may need 1.5 teaspoons.
Is homemade broth better than store-bought for substitutions?
Homemade broth contains more gelatin and has adjustable salt levels, making it better for sauces and gravies. Store-bought works equally well for rice, soups, and braising. Homemade keeps 3-4 days refrigerated vs store-bought's 7-10 days. The convenience of store-bought usually outweighs the flavor difference in most recipes. Low-sodium versions give you more control over final seasoning.
Can I freeze leftover broth substitutions?
Real broths freeze for up to 6 months in ice cube trays (about 2 tablespoons per cube). Wine and water mixtures don't freeze well because they separate. Freeze bouillon mixtures as cubes but expect some texture changes. Defrost slowly in refrigerator overnight. Seafood stock only freezes for 2-3 months before losing flavor.