Chicken Broth Substitute (7 Quick Swaps)

Oh, the dreaded moment when you’re halfway through a recipe and realize your pantry is bare of chicken broth! As a busy home cook and blogger at juliasrecipe.com, I’ve been there more times than I can count. I remember one Thanksgiving, I was making my famous gravy, and the carton was empty. Panic set in, but a quick swap saved the day. My experience in the kitchen has taught me that a little creativity can go a long way when ingredients are scarce.

While real chicken broth brings an unmatched depth, sometimes you just need a reliable stand-in. This guide covers seven simple, effective chicken broth substitutes that will keep your cooking on track. Whether you need a savory base for a soup or a flavorful liquid for a braise, I’ve got a solution for you.

Top Substitutes for Chicken Broth

1. Vegetable Broth

Swap ratio: 1:1 swap

Best for: Soups, stews, risottos, gravies, braises, vegetarian dishes.

This is my go-to vegetarian option. It offers a very similar savory, umami base, though it lacks the specific poultry flavor. It’s fantastic for adding moisture and depth without overpowering other ingredients. I use it often in my creamy mushroom risotto when I want a lighter touch. Just be mindful of its salt content, especially if you’re using a store-bought variety.

Pros:

• Very similar texture and mouthfeel
• Widely available
• Vegetarian

Cons:

• Lacks chicken flavor
• Can be salty

2. Chicken Bouillon Granules or Cubes + Water

Swap ratio: 1 teaspoon granules (or 1 cube) per 1 cup hot water

Best for: Quick gravies, sauces, marinades, simmering vegetables.

This is a pantry staple for a reason! It’s essentially concentrated chicken flavor. I always keep a jar of granules on hand. Just dissolve the recommended amount in hot water, and you have an instant broth. It’s incredibly convenient and provides a robust, salty chicken essence. Be sure to taste as you go, as bouillon can vary wildly in sodium levels.

Pros:

• Very convenient
• Long shelf life
• Strong chicken flavor
• Cost-effective

Cons:

• Can be very salty
• Artificial taste in some brands
• Lacks natural depth

3. Water + Savory Spices

Swap ratio: 1 cup water + 1/2 teaspoon onion powder + 1/2 teaspoon garlic powder + pinch of dried thyme + pinch of salt and pepper. Adjust to taste.

Best for: Deglazing pans, cooking grains (rice, quinoa), light sauces.

When you need liquid and a hint of savory flavor but don’t have anything else, plain water fortified with common spices can work. It won’t have the body or richness of broth, but it provides a neutral base with some aromatic notes. I often use this when cooking rice for a subtle background flavor. It’s more about adding moisture and a suggestion of savory than a full flavor profile.

Pros:

• Always available
• Low sodium
• Versatile

Cons:

• Lacks body and richness
• Not a strong chicken flavor
• Very mild

4. White Wine (Dry)

Swap ratio: Up to 1/2 cup white wine, then supplement with water or another substitute to reach desired liquid amount.

Best for: Pan sauces, deglazing, risottos, lighter braises.

A dry white wine, like Sauvignon Blanc or Pinot Grigio, adds a wonderful acidity and complexity. It’s fantastic for deglazing a pan after searing chicken or vegetables, picking up all those flavorful browned bits. The alcohol cooks off, leaving a lovely bright, slightly fruity, and savory note. I often use a splash of white wine in my creamy chicken pasta sauce for an extra pop of flavor before adding any broth.

Pros:

• Adds depth and acidity
• Excellent for deglazing
• Elevates flavor

Cons:

• Alters flavor profile significantly
• Not suitable for all dishes
• Contains alcohol (if that’s a concern)

5. Mushroom Broth or Soaked Dried Mushrooms

Swap ratio: 1:1 for mushroom broth. For dried mushrooms: 1 ounce dried mushrooms (like shiitake) steeped in 2 cups hot water for 20 minutes, then strain.

Best for: Hearty stews, gravies, vegetarian umami bombs, dishes needing deep, earthy flavors.

If you love deep, earthy flavors, mushroom broth is an excellent choice. It brings a profound umami richness that can mimic the savory depth of chicken broth, especially in darker, more robust dishes. I often steep dried shiitake mushrooms for a powerful, homemade mushroom “broth” that’s fantastic in beef stew or a hearty vegetarian chili. The color will be darker, so keep that in mind.

Pros:

• Intense umami flavor
• Adds richness and depth
• Vegetarian

Cons:

• Distinct mushroom flavor
• Darker color
• Not suitable for delicate dishes

6. Dashi (Japanese Broth)

Swap ratio: 1:1 swap (prepare dashi from kombu and katsuobushi)

Best for: Asian-inspired dishes, light soups, poaching fish or chicken.

Dashi is a Japanese staple, typically made from kombu (dried kelp) and katsuobushi (dried bonito flakes). It’s incredibly light yet packed with a pure, clean umami flavor. It won’t taste like chicken, but it provides a beautiful savory foundation. I use it when I want a very clear, nuanced broth for something like a quick noodle soup or poaching delicate seafood. You can buy instant dashi powder too for convenience.

Pros:

• Pure umami
• Very light and clean flavor
• Quick to make

Cons:

• Distinct oceanic flavor
• Not suitable for all cuisines
• Ingredients might not be pantry staples for everyone

7. Chicken Base or Concentrate

Swap ratio: 1 teaspoon chicken base per 1 cup hot water, or as package directs.

Best for: Any recipe calling for chicken broth, especially gravies, sauces, and marinades.

Chicken base, often found in a jar near bouillon, is a paste-like concentrate of chicken flavor. It’s generally higher quality than bouillon cubes, offering a richer, more natural chicken taste. I find it provides a better body and depth, closer to homemade broth. It’s my secret weapon for instant, flavorful gravy. Just whisk it into hot water until fully dissolved for a robust, savory liquid.

Pros:

• Excellent, natural chicken flavor
• Good body
• Long shelf life

Cons:

• Can be high in sodium
• Requires hot water
• Not always vegetarian

When to Use the Real Thing

While these swaps are fantastic in a pinch, there are definitely times when only real chicken broth will do. If your recipe relies heavily on the nuanced, savory, and rich flavor of chicken broth as a primary ingredient, like in a classic chicken noodle soup, a delicate French onion soup, or a foundational stock for a complex sauce, I strongly recommend using the real thing. Homemade chicken broth offers a depth and mouthfeel that’s hard to replicate. When the broth is the star, investing in a good quality store-bought option or taking the time to make your own from scratch is always worth it for the best possible flavor outcome.

Common Mistakes to Avoid

• Not adjusting for salt content: Many substitutes, especially bouillon and chicken base, are very high in sodium. Taste as you go and reduce added salt.
• Using sweet or flavored wines: Stick to dry white wines; sweet wines will drastically alter the flavor profile of your dish.
• Expecting an exact flavor match: Understand that each substitute brings its own unique character; be open to subtle shifts in taste.

Frequently Asked Questions

Can I use beef broth instead of chicken broth?

Yes, you can use beef broth as a 1:1 substitute, especially in darker, heartier dishes like stews or gravies. It will impart a richer, beefier flavor, so it’s not ideal for delicate chicken dishes.

How can I make my own chicken broth from scratch?

To make homemade chicken broth, combine chicken bones (from a roasted chicken works great), aromatics like carrots, celery, onion, and bay leaves with water. Simmer gently for 2-4 hours, then strain.

Is vegetable broth a good substitute for chicken broth?

Absolutely! Vegetable broth is one of the best and most common 1:1 substitutes. It provides a savory base and liquid without adding any meat flavor, making it perfect for vegetarian adaptations.

What if I only have water?

If you only have water, you can fortify it with spices like onion powder, garlic powder, dried herbs, and a pinch of salt to create a very basic savory liquid. It will lack body but adds some flavor.

Can I use chicken stock instead of chicken broth?

Yes, chicken stock can be used as a 1:1 substitute for chicken broth. Stock is typically richer and has a thicker mouthfeel due to gelatin from bones, but they are often used interchangeably in recipes.

What’s the difference between chicken bouillon and chicken base?

Chicken bouillon (cubes or granules) is a dehydrated, concentrated flavor often high in salt. Chicken base is usually a paste-like concentrate with a more intense, natural chicken flavor and better body, often considered a higher quality option.