Chicken broth substitutes
Chicken broth substitutes — 5 options, ranked, with the exact amount
Use Vegetable broth
Same amount as the chicken broth
Vegetarian alternative with similar depth and umami.
The best substitutes for chicken broth are vegetable broth, beef broth, or a mixture of water and bouillon cubes.
Chicken broth is mostly water with savoury flavour dissolved in it, so it is the cooking liquid that hydrates the rice or thins the soup, and it is also most of the dish's salt and its background chicken taste.
- The tweak —
- May need to reduce for more concentrated flavor.
- Best for —
- vegetarian soups
Updated 26 Jul 2026 · no sponsored swaps
- Jobs
- Moisture & hydrationprimary
- Saltsecondary
- Umami & savory depthsecondary
- Aroma & flavor identitysecondary
Every option, one card
Ranked| # | Substitute | Instead of chicken broth |
|---|---|---|
| 1 | Vegetable brothvegetarian soups | Same amount |
| 2 | Beef brothheartier soups | Same amount |
| 3 | Bouillon cube + waterquick soups | 1 cube + 1 cup water |
| 4 | Water + soy saucequick substitutes | 1 cup water + 1 tbsp soy sauce |
| 5 | Miso paste + waterAsian-inspired dishes | 1 tbsp miso + 1 cup water |
Vegetable broth
Vegetable-based umami, less meaty than chicken
Vegetarian alternative with similar depth and umami.
- Covers
- Moisture & hydration
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Best for
- vegetarian soups, stews, rice dishes, vegetable braises
- Texture
- Similar liquid consistency
- Prep
- May need to reduce for more concentrated flavor.
Plant-based with similar umami depth, less meaty flavor.
Beef broth
Richer and more intense than chicken
Richer, more intense meaty flavor.
- Covers
- Moisture & hydration
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Best for
- heartier soups, stews, gravies, braised dishes
- Texture
- Similar liquid consistency
- Prep
- May need to dilute if too strong.
More intense and meaty than chicken broth.
Bouillon cube + water
Similar to chicken broth but more concentrated
Concentrated flavor, very convenient.
- Covers
- Moisture & hydration
- Salt
- Umami & savory depth
- Aroma & flavor identity
- Best for
- quick soups, convenience cooking, emergency substitutes
- Texture
- Liquid when dissolved
- Prep
- Dissolve bouillon cube in hot water, then use in recipes.
High in sodium, adjust salt in recipes.
Water + soy sauce
Umami-rich, slightly salty
Simple umami-rich alternative.
- Covers
- Moisture & hydration
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Best for
- quick substitutes, Asian-inspired dishes, when you need umami
- Texture
- Liquid, similar to broth
- Prep
- Mix water with soy sauce until well combined.
Simple and quick, adds umami depth.
Miso paste + water
Fermented umami, slightly sweet and salty
Fermented umami flavor.
- Covers
- Moisture & hydration
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Best for
- Asian-inspired dishes, when you want fermented flavor, vegetarian recipes
- Texture
- Liquid when mixed, may have small particles
- Prep
- Mix miso paste with water until smooth, then use in recipes.
Adds fermented umami depth, vegetarian-friendly.
Questions
3 questionsWhat's the difference between chicken broth and chicken stock?
Chicken broth is made from meat and bones, while chicken stock is made from bones only. Broth has more flavor and body, while stock is more gelatinous.
Can I make chicken broth at home?
Yes, simmer chicken bones, vegetables, and herbs in water for 2-3 hours. Strain and use as needed. Homemade broth is often more flavorful and less salty than store-bought.
Is chicken broth gluten-free?
Most chicken broth is gluten-free, but check labels as some brands may add wheat or other ingredients. Homemade broth is always gluten-free.
Tips for substituting chicken broth
6 tips- Chicken broth adds depth and richness to dishes
- It's commonly used in soups, stews, and rice dishes
- Can be used to deglaze pans and add flavor to vegetables
- Store in the refrigerator for up to 4 days or freeze for longer storage
- Can be reduced to concentrate flavor for gravies and sauces
- Pairs well with herbs like thyme, rosemary, and bay leaves