Recipe

Easy Chicken Broth Substitute

No broth in the pantry? Make a quick, savory stand-in with pantry staples. Works for soups, rice, gravy, and weeknight "how is it already 6 pm" dinners.

By Matt Campbell

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4.8

A small saucepan of golden broth simmering on a stovetop with a spoon resting on the rim

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Chicken broth is the background singer of dinner. You do not notice it until it is gone, and suddenly your soup tastes like polite hot water. If you have ever started a recipe, reached for a carton of broth, and found exactly one lonely teaspoon left, this is for you.

This easy homemade chicken broth substitute is not trying to be a 12-hour stock with a doctoral thesis in collagen. It is a fast, flavor-forward liquid that behaves like broth in recipes: salty, savory, a little aromatic, and ready in about 10 minutes. It is built from pantry basics like bouillon, soy sauce, and a few optional upgrades that make it taste like you meant to do this on purpose.

A measuring cup being filled with warm golden broth from a saucepan on a kitchen counter

Why It Works

Tastes like real broth, fast: Bouillon does the heavy lifting, then aromatics and a tiny hit of umami round out the edges.
Flexible and pantry-friendly: Use powder, cubes, or paste. Make it lighter for delicate dishes or richer for stews.
Plays nicely with recipes: It performs like boxed broth in soups, rice, sauces, and braises without throwing off seasoning, as long as you taste as you go.
Built-in customization: Want "roast chicken vibes"? Add a pat of butter. Want brighter? Add lemon at the end. Want deeper? A pinch of smoked paprika or a splash of wine.

Storage Tips

How to Store It

Fridge: Cool, then store in a sealed container for up to 4 days.
Freezer: Freeze up to 3 months. I love freezing in ice cube trays, then popping the cubes into a freezer bag for quick pan sauces.
Reheat: Warm gently on the stove or microwave. If it tastes a touch flat after chilling, add a pinch of salt or a few drops of lemon to wake it up. If you want extra peace of mind, bring it to a brief boil before using.

Note: This substitute is seasoned. When using it in recipes, especially soups and gravies, wait to add extra salt until the end.

Common Questions

FAQs

Can I use this instead of chicken stock?

Yes. For most home cooking, broth and stock are interchangeable. Stock is typically richer and more gelatinous. If you want more stock-like body, whisk in about 1 teaspoon unflavored gelatin per 4 cups while the liquid is warm (start there and adjust), or stir in a small pat of butter at the end.

What if I only have chicken bouillon cubes?

Perfect. Most cubes are designed for 1 cup water each, but brands vary. Start with 1 cube per cup, then adjust. If it tastes aggressively salty, dilute with more water.

Is this substitute gluten-free?

It can be. Use gluten-free bouillon and swap soy sauce for tamari or coconut aminos. Always check labels because bouillon blends are sneaky.

Can I make it vegetarian?

Absolutely. Use vegetable bouillon, keep the same aromatics, and consider adding a pinch of smoked paprika or a small piece of dried mushroom for extra depth.

How do I use it in rice or pasta?

Use it 1:1 for the cooking liquid. For rice, I like adding 1 teaspoon butter or olive oil for a more rounded, "real broth" finish.

My soup already has a lot going on. Do I need the aromatics?

Nope. If your recipe includes onions, garlic, herbs, or a long simmer, you can do the minimalist version: bouillon + water + a splash of soy sauce. The aromatics are there for when the broth substitute has to carry the flavor.

Can I scale this up or down?

Yes. The basic formula is 1 cup water + about 1 teaspoon bouillon (or 1 cube). Then season to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Measuring cups and spoons
Whisk or spoon
Fine mesh strainer (optional)
A jar or container for storing

The first time I made a "broth substitute," it was because I had exactly two things: confidence and a bouillon cube. I was mid-recipe, already sweating onions, and the idea of going to the store felt like a personal attack. I tossed the cube in water, added a glug of soy sauce like a kitchen gremlin, and suddenly the pot smelled like I had a plan. Now I keep this little formula in my back pocket for weeknights, leftover makeovers, and those moments when the pantry is giving "minimalist art installation."