Chicken noodle soup is a comforting classic, but sometimes you realize too late that you’re out of chicken broth. Before you run to the store, check your pantry and fridge – you likely have everything you need to make a simple swap. With a bit of creativity, you can find a substitute that adds savoriness without compromising the dish.
Why Chicken Broth is Used in Chicken Noodle Soup
Chicken broth forms the base of chicken noodle soup, providing moisture, flavor, and saltiness. It’s seasoned with aromatics like onions, carrots, celery, garlic, and bay leaves, which all infuse the broth during simmering. The result is a savory, aromatic liquid that complements the chicken and noodles.
Broth is essential for getting that classic chicken noodle flavor. Without it the soup would be bland and dry. While homemade broth is ideal canned and boxed varieties work well too. But what if you don’t have any on hand? Don’t skip making soup – try one of these easy chicken broth substitutions.
9 Simple Substitutes for Chicken Broth in Soup
1. Vegetable or Beef Broth
Swap in an equal amount of vegetable or beef broth. The flavor won’t be exactly the same, but it will still be delicious. For a heartier flavor, use beef broth. To make it vegetarian, use vegetable broth. Add extra herbs and seasoning to taste.
2. Chicken Bouillon Cubes or Granules
Dissolve 1 bouillon cube or 1 teaspoon granules per 1 cup of water as needed. This adds concentrated chicken flavor, though it will likely be saltier than broth Start with less salt in the recipe, then adjust to taste
3. Water
For a small amount of broth, use water. Chicken noodle soup needs the moisture. Add a pinch more seasoning to compensate for the blandness of water.
4. White Wine
A splash of white wine adds acidity and flavor. Use no more than 1/2 cup per batch as too much wine overpowers. Better for quick pan sauces than brothy soups.
5. Miso Paste
Whisk 1 tablespoon light miso into 1 cup hot water until dissolved. Add to the pot in the last 5 minutes so the beneficial probiotics aren’t destroyed. Provides umami flavor.
6. Mushroom Broth
Substitute mushroom broth 1:1 for chicken broth. It won’t have the same flavor, but adds an earthy, savory quality. Increase other seasonings to taste.
7. Butter and Water
For a richer flavor, melt 1 tablespoon butter into each cup of water. The fat carries flavor better than plain water. Helps emulsify pan sauces too.
8. Chicken Base or Broth Concentrate
Add concentrated chicken flavor back into the soup. Dilute to taste – start with less, you can always add more. Boosts savory chicken taste.
9. Ramen Flavor Packet
Reconstitute ramen flavor packets in hot water. They’re loaded with MSG, salt, and flavor. Dilute to taste and use in place of some broth.
Tips for the Best Substitute
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For brothy soups, stick to broth, stock, or bouillon swaps. Things like wine throw the flavor off balance.
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Dilute strong flavors like miso, bouillon, concentrates, and ramen packets. You can always add more but you can’t take it away.
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Without chicken broth, increase other seasonings like garlic, onion, herbs, salt, and pepper.
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Meat and extra veggies also add savory flavors. Cook chicken on the bone for more depth.
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For cream-based soups, milk, half and half, or cream make excellent substitutions.
With a simple swap, you can still enjoy chicken noodle soup even when you’re out of broth. Look beyond boring water and enhance the flavor with items you likely have on hand. A good chicken broth substitute helps you avoid a pointless trip to the store.
Tips for Making Chicken Noodle Soup More Flavorful
To make sure your homemade chicken noodle soup has the most flavor possible, follow these easy tips:
- Use bone-in chicken, not boneless. The bones give the broth a TON of flavor.
- Make sure your dried herbs are fresh. Dried herbs lose flavor over time, so check those expiration dates!
- Don’t rush it. This soup needs to simmer for quite a while to get the most flavor out of the chicken, vegetables, and herbs. But don’t worry, it doesn’t require much attention as it simmers away.
- Don’t forget the salt. Salt doesn’t just make food taste “salty,” it actually helps our tongue distinguish different flavors. So make sure you salt the soup to taste at the end to get the full effect of all of those delicious flavors.
Can I Use Rotisserie Chicken?
You can make this homemade chicken noodle soup recipe even faster by swapping out the raw chicken with shredded rotisserie chicken. Pull the chicken meat from the bones before you begin making the soup, then add the leftover carcass to the soup pot and simmer that with the vegetables instead of the whole chicken breast. Remove the bones before adding the shredded chicken back at the end.
Or, instead of simmering the bones, you can use a pre-made chicken broth and simply add the shredded rotisserie chicken at the end. This is a super fast method for making chicken soup, but the flavor won’t be quite as amazing as making your own broth!
9 Easy Chicken Broth Substitutes
FAQ
What can I use if I don’t have chicken broth for chicken noodle soup?
- Vegetable Stock : A common substitute that provides a similar depth of flavor without the meat.
- Mushroom Stock : Offers a rich, umami flavor that can enhance many dishes, especially soups and risottos.
- Beef Stock
- Water with Seasonings
- Bone Broth
- Coconut Milk
- White Wine or Beer
- Homemade Chicken Stock
What is a good flavor substitute for chicken 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.
Can I substitute water for chicken broth in soup?
If your recipe calls for a small amount of broth for deglazing a pan or thinning out a soup, stew or sauce, try water instead in the same one-to-one ratio.Feb 3, 2025
Can you make chicken noodle soup with water instead of broth?
In the easiest chicken soup, it’s water. And water would be fine here, but it’s just as easy, and only a little more expensive, to use chicken stock instead. In essence, you’re making stock with stock, since a basic chicken soup isn’t all that different from stock. The result is a broth that’s awash in chicken flavor.