Chicken broth is a versatile ingredient used in many recipes like soups, stews, casseroles, sauces, and more. It provides moisture, flavor, and nutrition to dishes. But what if you’re ready to start cooking and realize you don’t have any chicken broth? Don’t worry, there are several easy ways to make your own broth or substitute for it using common ingredients you likely already have at home.
Why Make Your Own Chicken Broth?
Making your own chicken broth has many benefits over store-bought
-
You can control the ingredients and salt content Store-bought broth can be high in sodium
-
It’s economical. Homemade broth costs a fraction of the price of canned or boxed.
-
You can use scraps and leftovers. Don’t waste chicken bones or carcasses! Simmer them into broth.
-
The flavor is superior. Homemade has richer taste than commercial broths.
-
It’s healthier. By making your own, you avoid preservatives and additives.
-
It’s versatile. Use broth in a wide variety of dishes even beyond soup!
How to Make Chicken Broth from Scratch
Making chicken broth is easy and hands-off. Follow these simple steps:
Ingredients:
- Chicken carcass or other chicken parts like wings, legs, and necks
- Vegetable scraps like onion, celery, carrots, and herbs
- Water
- Salt and pepper (optional)
Instructions:
-
Place chicken parts into a large pot and cover with water by a few inches. Add any vegetable scraps or herbs you want to use up.
-
Bring to a boil over high heat, then reduce to a gentle simmer. Simmer for 2-3 hours, skimming fat and foam that rises to the top.
-
Allow broth to cool slightly. Strain out solids through a sieve or cheesecloth.
-
Taste and season with salt and pepper as desired.
-
Refrigerate for up to 5 days or freeze for later use.
That’s it! With minimal hands-on time you’ll have quarts of flavorful homemade broth for pennies on the dollar compared to store-bought.
Chicken Broth Substitutes You Likely Already Have
If you don’t have time to make broth from scratch, don’t worry! You can substitute with common ingredients you probably have on hand:
1. Water
Plain water surprisingly makes a great base for brothy dishes. For every 1 cup broth called for, use 1 cup water. You’ll likely need to increase seasonings like salt, pepper, and herbs since water lacks flavor.
2. Chicken Bouillon Cubes or Granules
Dissolve 1 cube or 1 teaspoon granules per 1 cup hot water as a 1:1 swap for broth. Bouillon is very salty, so reduce added salt.
3. Chicken Base or Broth Concentrate
Chicken base and concentrate pack tons of chicken flavor. Mix with water according to package directions and use in place of broth. Start with less and add more to taste.
4. White Wine
For small amounts of broth, like deglazing a pan, dry white wine works. Don’t exceed 1/2 cup or it will overwhelm the dish.
5. Vegetable or Beef Broth
Veggie and beef broth have similar flavor profiles. Substitute 1:1 for chicken broth. For beef, you may want to dilute with water since it’s so robust.
6. Salted Butter and Water
Mix 1 cup water and 1 Tbsp butter per 1 cup broth for added richness. Boost seasonings to make up for blandness.
7. Chicken Stock or Bone Broth
Chicken stock and bone broth are thicker than broth but can be used interchangeably in recipes. Substitute 1:1.
Tips for Chicken Broth Substitutions
-
For vegetarian/vegan broth, use vegetable broth or water seasoned with garlic, onion, herbs, salt, and pepper.
-
Try adding a splash of lemon juice or vinegar to brighten subpar broth substitutes.
-
Look for “no-chicken” bases made from mushrooms or nutritional yeast for faux chicken flavor.
-
Swap broth for coconut milk in curries or stir-fries for creamy richness.
-
For Asian dishes, dashi or mushroom broth better mimic classic flavors.
-
In baked goods or bread, plain water can often stand in for small amounts of broth.
-
Don’t substitute cream soups or wines for broth unless recipe specifies, as it will throw off the flavor.
Sample Substitution Amounts
| Broth Needed | Substitution |
|---|---|
| 1 cup | 1 cup water + 1 tsp chicken base |
| 1 cup | 1 bouillon cube + 1 cup water |
| 1 cup | 1 cup salted butter & water |
| 1/4 cup | 1/4 cup white wine |
| 14 oz can | 1 Tbsp butter + 13⁄4 cup water |
| 10 oz broth | 3⁄4 cup water + 1⁄4 cup white wine |
| 32 oz | 4 cups vegetable broth |
Recipes That Use Chicken Broth
Here are some recipes to try your broth swaps in:
-
Chicken Noodle Soup – A classic! Swap in bouillon or water plus seasonings.
-
Chicken Tortilla Soup – Tomato juices help boost flavor if low on broth.
-
Risotto – Substitute broth 1:1 with wine, stock, or water.
-
Chicken Pot Pie – Butter and water adds richness to filling.
-
Coq Au Vin – Wine adds lots of flavor to this French braise.
-
Chicken & Dumplings – Use stock and water seasoned with herbs.
-
Chicken Marsala – Wine shines when deglazing the pan.
Chicken broth is called for in so many dishes, but don’t avoid recipes when you’re out of it. With simple homemade broth or handy substitutions, you can mimic that savory flavor in everything from pan sauces to stews. Now you’ll never have to scrap a recipe when you don’t have broth on hand!
The Best Chicken Broth Substitutes
For a vegetarian substitute for chicken broth, a handful of dried or fresh shiitake mushrooms will quickly transform a plain pot of water into an umami bath. After boiling for 20 to 30 minutes, this earthy liquid can replace broth and stock in a pot pie, vegetarian gravy, and Thanksgiving stuffing. Or enjoy a cup of it in place of coffee to mix up your morning or afternoon caffeine routine. You could also add some hearty herbs like rosemary or thyme to bring out the flavor of the earthy mushrooms.
Freshly squeezed or from a bottle, the perkiness of citrus juice plays well with savory meals. Simply replace the broth with citrus juice and water in a 1 to 2 ratio. Then use to cook beans, creamy polenta, lots of seafood dishes, and this Rice and Smothered Cabbage Soup. Or add a splash of sweetness to fish-focused dishes, like risotto-style shrimp and grits and a spicy Jalapeno Corn Soup with Seared Scallops. Lemon is the most versatile but try grapefruit, lime, or lemon too. Plus, the acid in the citrus also acts as a natural deglazer to remove any stuck-on caramelized brown bits at the bottom of a pan.
Jam and Dried Fruit
Tomatoes may not belong in a fruit salad, but fruit definitely belongs in savory dishes (especially those starring tomatoes). Simply replace broth with water and 2 to 3 tablespoons of jam or finely chopped dried fruit. Apricots and cherries will work well with “meatier” dishes like this Persian eggplant stew, short rib chili, and chili gumbo. And plums or figs would play nicely with this borscht.
Just like mushrooms, tomatoes provide a natural source of umami. For something light, simply replace the amount of broth with half water and half diced, fresh tomatoes (or homemade tomato sauce). Or, boil water with a handful of dried tomatoes. Let them soak for 30 minutes and then remove the dried tomatoes and use the soaking liquid as is. Or keep the dried tomatoes in the pot and blend for super rich flavor. Then add your tomato broth—however you made it—to this red curry, carrot ginger bisque, and more borscht.
Break out the sachets before dessert and use them to boost the flavor (and intrigue) of your dish. Simply boil the same amount of water as broth and let the tea soak for 10 to 15 minutes, until infused. Use more delicate white tea for poached fish or bouillabaisse. Or go with mightier genmaicha for soba, ramen, or a twist on egg drop soup.
“Jus is just deeply reduced meat stock,” explains J. Kenji Lopez-Alt. “Typically a restaurant would make a basic veal and/or chicken stock. You’d then use that gelatin-rich stock and flavor it with browned trimmings from whatever meat you’re serving, then strain carefully multiple times, and slowly reduce.” It’s a decadent alternative to stock—and if you use jus in place of a lighter stock, the flavor will be much deeper. (To replace stock with jus, simply add hot water to the jus you have on hand.
If you have a lot of garlic and a lot of water, you can make garlic stock, which is another big little recipe from Emma Laperruque. In typical fashion, her recipes always make me think “why didn’t I think of that?” They’re simple, unassuming, and loaded with flavor. “A supremely savory vegetable stock that only needs one ingredient. And yes, that ingredient is garlic—two whole heads of it. When simmered with water and seasoned with salt, this extrovert ingredient goes from razor sharp to buttery smooth, a lot like caramelized onions. The result is oh-so soothing, with pools of savory depth,” she writes.
A New Way to Dinner, co-authored by Food52s founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
9 Easy Chicken Broth Substitutes
FAQ
What can you substitute for chicken broth?
Vegetable Broth
Vegetable broth is an excellent plant-based chicken broth substitute. While it lacks the richness of chicken broth, it offers a clean, fresh taste with its flavorful and nutritious liquid that works well in many dishes.