Substitutes for Chicken Broth

Last winter, I was halfway through a big pot of soup when I realized the chicken broth I thought was in the pantry had already been used — four cups short, no time to run out. That moment sent me down a rabbit hole of testing alternatives, and what I found surprised me. There are excellent substitutes for chicken broth that hold up beautifully across a wide range of dishes, and a few of them might already be sitting in your kitchen right now. This guide walks you through every practical option, when to use each one, and how to avoid common missteps. For more swaps like these, browse our full ingredient substitutions guide.

Whether you're cooking for someone who avoids meat, managing a near-empty pantry, or just curious about changing up a recipe's flavor profile, there's a substitute that fits. Chicken broth brings mild savory depth, a touch of salt, and a light body to dishes — and several alternatives can replicate those qualities convincingly enough that most people won't notice the difference.

The catch is that not every swap works equally well in every context. A bold substitute like beef broth can overpower a delicate cream sauce, while plain water won't do much for a risotto that needs richness and body. The key is matching the right substitute to what you're actually cooking — and that's exactly what the sections below are designed to help you do.

Simple Swaps vs. More Involved Alternatives

There's a wide spectrum between "grab something from the pantry" and "make something from scratch." Your situation determines which end of that spectrum makes sense. If you're mid-recipe and the soup is already simmering, you need speed. If you have a bit more lead time, a more thoughtful substitute adds real quality.

Quick Pantry Solutions

These options require almost no prep and work in nearly any recipe that calls for chicken broth:

• Bouillon cube or powder dissolved in hot water — The closest thing to a 1:1 replacement. One teaspoon of powder or one small cube per cup of hot water gives you a savory liquid that behaves very much like broth. Watch the sodium.
• Vegetable broth — Mild and broadly compatible. Works in soups, grain dishes, sauces, and most recipes where chicken broth isn't the primary flavor.
• Diluted soy sauce — One tablespoon per cup of water creates a deeply savory, umami-rich liquid. Best in heartier dishes like stir-fries, braises, and thick stews rather than delicate soups.
• Plain water — Underestimated. In dishes with assertive seasoning or multiple strongly flavored components, water works fine. Add a pinch of extra salt and you're usually set.
• Coconut aminos — A lower-sodium alternative to soy sauce with a slightly sweeter profile. Works well in Asian-style dishes and adds good depth without the salt overload.

Homemade Options Worth the Extra Time

If you have 30 to 45 minutes and some kitchen scraps, you can make a surprisingly decent broth from scratch. Simmer a rough-cut onion, a few celery stalks, a carrot, two smashed garlic cloves, and a bay leaf in about six cups of water for 30 minutes. Strain it, season it lightly, and use it exactly as you would chicken broth. It won't have the same richness, but it's a clean, flavorful liquid that elevates any dish compared to plain water.

Dried mushrooms are another route worth trying. Steep a small handful in hot water for 15 to 20 minutes, then strain the liquid. You get a rich, earthy broth that works particularly well in pasta dishes, risotto, and winter stews. It's not subtle, but in the right dish it adds a complexity that chicken broth doesn't always deliver.

Your Best Substitutes for Chicken Broth at a Glance

Before diving deeper into each substitute, it helps to see all your options laid out together. The table below covers the most commonly used alternatives, their flavor character, ideal applications, and how to convert them to the equivalent of one cup of chicken broth.

Flavor Profiles and Ratios

According to Wikipedia's overview of broth, the defining quality of broth is the savory liquid produced by simmering meat, bones, or vegetables — which explains why so many of these substitutes work: they each bring some version of that savory liquid quality to the pot.

Kitchen Tools That Make Substituting Easier

You don't need specialized equipment to use a chicken broth substitute effectively. Most swaps come together with nothing more than a measuring cup and a stir. That said, a few basic tools make the whole process cleaner and more consistent.

Basic Tools You Probably Already Have

• Liquid measuring cup (4-cup capacity) — Precision matters when diluting concentrates like bouillon paste or soy sauce. A large measuring cup lets you mix your substitute and pour it in one step.
• Fine mesh strainer — Essential if you're making a quick homemade vegetable broth or steeping dried mushrooms. It removes solids cleanly and gives you a clear, usable liquid.
• Small saucepan (1–2 quart) — For heating water to dissolve bouillon or steep dried mushrooms. Even the smallest saucepan in your kitchen handles this.
• Ladle — Lets you add substitute broth to a simmering pot in controlled amounts without splashing or accidentally over-pouring.
• Whisk — Helps fully dissolve bouillon powder or paste without leaving lumps. A small hand whisk works fine.

Optional Equipment That Helps

A few extras can expand what you're able to do with substitutes:

• Immersion blender — If you want to blend roasted vegetables into a thicker broth base, an immersion blender makes this quick and easy without the mess of transferring hot liquid to a countertop blender.
• Glass storage containers with lids — If you're making a batch of homemade vegetable broth in advance, portioning and freezing it in glass containers means you always have a substitute ready to go. Label them with the date and quantity.
• Kitchen scale — Some bouillon concentrates are measured by weight rather than volume. A small digital scale takes the guesswork out of it.

Matching the Right Substitute to Your Dish

Choosing the right substitute depends heavily on what you're cooking. The same swap that works beautifully in a vegetable soup can completely overwhelm a light cream sauce. Think about what role the broth plays in the specific recipe, then pick accordingly.

Soups and Stews

Soups and stews are the most forgiving category for substitutes. The broth is one of many components, and strong aromatics — onion, garlic, herbs, spices — do a lot of heavy lifting on flavor. This gives your substitute more room to work without standing out.

• Vegetable broth is your safest, most versatile swap across almost any soup or stew recipe.
• Mushroom broth adds earthy depth that suits hearty winter stews, lentil soup, and bean-based dishes particularly well.
• For tomato-based soups or chili, a 50/50 mix of tomato juice and water replaces part of the chicken broth without losing balance. If you're already adjusting your stew's texture, check out our guide on how to thicken chili for techniques that work alongside any broth you choose.

Sauces, Gravies, and Risotto

Sauces and gravies concentrate flavors as they reduce, which means your substitute's character becomes more pronounced — not less. This calls for more care in your selection.

Vegetable broth is the safest option here. Chicken stock also works well, though you may want to dilute it slightly so the finished sauce doesn't become overly rich. Avoid fish broth, soy-heavy mixtures, or tomato-based substitutes in delicate sauces — they'll dominate in ways that usually don't flatter the dish.

For risotto, mushroom broth is an excellent alternative to chicken broth. The earthiness complements Arborio rice's natural creaminess. Always warm your substitute broth before ladling it into the pan — adding cold liquid slows the cooking process and affects the starch release that makes risotto creamy.

Rice, Grains, and Braises

Cooking grains in broth instead of water adds flavor to every bite. Vegetable broth is the go-to for most grain dishes — it's mild enough to complement rather than compete. For heartier applications like braised beef or pork, beef broth can substitute for chicken broth effectively. Just be aware that it will shift the dish's flavor profile toward something richer and more meaty. For lighter proteins like chicken thighs or pork chops, vegetable broth or diluted chicken stock keeps the balance better.

When braising with a substitute broth, always taste your liquid before adding protein. Bouillon-based and soy-based substitutes run salty — dilute them before you start or you risk an oversalted braise.

When a Substitute Works — and When It Doesn't

Substituting is a judgment call, and knowing when not to substitute is just as useful as knowing your options. Some recipes lean hard on chicken broth as a primary flavor, not just a background liquid.

Good Situations for Swapping

• You're mid-recipe and can't leave the stove to go shopping
• You're cooking for someone avoiding poultry or animal products
• The recipe uses chicken broth mainly for moisture, not flavor (rice pilaf, some casseroles)
• The dish has strong aromatics or multiple bold seasonings that will mask the difference
• You want to experiment with a new flavor direction in a familiar recipe
• You're making a large batch and want to reduce cost without sacrificing quality

When You Should Stick with Chicken Broth

There are specific situations where a substitute genuinely can't match what real chicken broth does:

• Classic chicken noodle or chicken rice soup — The broth is the dish. Substituting fundamentally changes what you're eating.
• Poaching chicken — Poaching in vegetable broth or water produces less flavorful meat. The broth infuses the protein as it cooks, and the difference in the finished chicken is noticeable.
• Delicate Asian broths — Clear, broth-forward soups like a simple chicken consommé or a light tonkotsu-style ramen rely on the character of real broth. Substitutes typically lack the clarity and depth.
• Recipes where broth is reduced to a glaze — As it concentrates, any off-notes in a substitute become amplified. Chicken broth's neutral base is hard to replicate in high-reduction applications.

Common Myths About Chicken Broth Substitutes

A few persistent myths about chicken broth substitutes tend to make people either too cautious or too cavalier about swapping. Here's what's actually true.

Setting the Record Straight

• Myth: Water is never a viable substitute. In dishes with assertive spicing, acid, or multiple umami sources — think a heavily seasoned chili, a tomato-based braise, or a curry — water plus a bit of extra seasoning works surprisingly well. The broth isn't doing much a well-seasoned base can't handle.
• Myth: All broth types are interchangeable. Not at all. Beef broth, fish broth, and mushroom broth each have distinct flavor signatures. Swapping one for another without considering the dish can easily throw off the whole recipe. Think of them as different tools, not different versions of the same tool.
• Myth: Chicken stock and chicken broth are the same thing. Stock is made with bones and yields more collagen, making it thicker and richer. Broth is lighter and more sippable. You can use stock as a substitute for broth — just dilute it slightly so your dish doesn't come out heavier than intended.
• Myth: Bouillon is always an inferior product. Modern bouillon — especially paste and gel concentrates from quality brands — has improved significantly. In many applications, the difference between bouillon-based broth and carton broth is minimal. It's not the same, but "inferior" overstates the gap.

Chicken stock and chicken broth are genuinely different products — stock is richer and more gelatinous due to the collagen from bones. When substituting stock for broth, mix three parts stock with one part water to approximate the lighter body of broth.

Mistakes That Can Derail Your Dish

Choosing the right substitute is only half the job. How you use it matters just as much. These are the most common mistakes home cooks make when swapping out chicken broth — and how to avoid them.

Seasoning Slip-Ups

The most frequent error is adding a substitute without tasting it first. Bouillon cubes, soy sauce, and many commercial vegetable broths carry significantly more sodium than standard chicken broth. If you add these to a recipe already calling for added salt, the dish can end up oversalted before it's even done cooking.

The fix is simple: taste your substitute before adding it to the pot. If it's already quite salty on its own, either dilute it further with water or cut back on any added salt in the recipe. Hold off on seasoning the dish until it's nearly finished, then adjust. The same principle applies when finding substitutes for other dairy or pantry staples — such as when you're looking for substitutes for cream cheese in a baked dish — understanding the role the ingredient plays helps you sub in something that behaves the right way without throwing off the balance.

Getting Ratios Wrong

Some substitutes need to be diluted, and skipping that step is one of the most common ways a swap goes wrong. Here's a quick reference:

• Soy sauce should be diluted to roughly 1 tablespoon per cup of water — not more. Using it straight, or at a higher concentration, makes dishes unpleasantly salty and muddy.
• Chicken stock is richer than broth. In lighter dishes, using it full-strength can make the finished result feel heavier than intended. A 3:1 ratio (stock to water) approximates broth's body.
• Bouillon concentration varies by brand and format. Always check the label — some powders recommend half a teaspoon per cup, others a full teaspoon. Assuming without reading leads to inconsistent results.
• Tomato juice is both acidic and sweet. Using it straight as a broth replacement usually throws off the balance of the dish. Mixing it with an equal part of water brings it closer to a neutral liquid that blends into the recipe more naturally.

Frequently Asked Questions

Key Takeaways

• Vegetable broth is the most versatile substitute for chicken broth and works in nearly any recipe that doesn't rely on chicken broth as a primary flavor.
• Bouillon dissolved in water is the fastest, most accurate 1:1 replacement, but it runs salty — always taste before seasoning the dish further.
• Match your substitute to the dish: bold alternatives like beef or mushroom broth suit hearty stews and braises, while lighter dishes need a milder swap like vegetable broth or diluted chicken stock.
• Chicken stock and chicken broth are not the same — stock is richer and should be diluted when used in place of the lighter broth.