What Is a Substitute for Chicken Broth?

What's the best chicken broth substitute?

Vegetable broth is the closest 1-to-1 substitute for chicken broth in most recipes. Use 1 cup of vegetable broth for 1 cup of chicken broth. The flavor is milder and less savory than chicken broth, but the function (adding flavorful liquid) is the same.

For more depth: beef broth substitutes 1-to-1 with a heartier, more assertive flavor. This works in stews and beef-forward dishes but can overwhelm lighter recipes like chicken soup. Mushroom broth is another 1-to-1 swap with rich umami that works particularly well in risottos and vegetarian recipes.

Can you use bouillon cubes or paste?

Yes, and it's often the most practical substitute. Dissolve 1 chicken or vegetable bouillon cube in 1 cup of hot water to replace 1 cup of broth. The same ratio works for paste-style bouillon (Better Than Bouillon and similar): 1 teaspoon of paste per cup of water.

Bouillon-based broth is saltier than homemade or canned broth, so reduce other salt in the recipe to compensate. Most bouillons contain MSG; for sensitivities, check labels for MSG-free options. The flavor is close enough to broth that most recipes don't need adjustment beyond the salt.

What about water as a chicken broth substitute?

Plain water can substitute for chicken broth in recipes where the broth is one ingredient among several. The result will be less flavorful but still functional. To improve plain water: add 1 tablespoon of butter or olive oil per cup of water for richness, and a pinch of salt and dried herbs (thyme, parsley) for flavor.

For rice dishes that call for broth, water plus 1 tablespoon of butter per cup gives a passable result. For risotto and dishes where the broth is central to the flavor, water alone falls short and bouillon is the better substitute.

When does the chicken broth substitute fail?

For chicken-forward recipes (chicken noodle soup, chicken and dumplings, gravy), chicken broth is the defining flavor. Vegetable broth works but the dish loses its chicken character. For these specific recipes, chicken bouillon is closer than vegetable substitutes.

For Asian recipes where chicken broth is a base for pho, ramen, or congee, the broth's specific flavor matters more. Vegetable broth shifts the dish noticeably; mushroom broth works for vegetarian versions of these dishes. For risotto, white wine can replace some of the broth (about 1/4 cup wine per 1 cup of broth) while still providing the flavor depth the dish needs.