5 Best Chicken Broth Substitutes You Can Trust

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Choose a chicken-broth stand-in that matches your dish (soup/sauce/gravy) and adjust salt and richness.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Vegetable broth (low-sodium, unsalted if possible) Closest savory body without chicken flavor; add salt in small steps if using unsalted.
1:1 Store-bought chicken stock (low-sodium preferred) Most similar viscosity and richness; skim fat lightly if you want a cleaner broth.

Good Alternatives

1:1 Better-than-Bouillon chicken base + water Highly adjustable strength; start with half the base, then top up for the taste you want.
1:1 Mushroom broth (or mushroom stock) from canned or homemade Adds umami depth; pair with a tiny splash of soy sauce if the dish tastes flat.

Emergency Swaps

¾:1 Water + bouillon (chicken or herb/vegetable) made concentrated, then diluted Works when you only have pantry bouillon; dilute more if your bouillon is salty.
¾:1 Light miso (white miso) whisked into warm water Fast umami booster; don’t boil hard—stir in off-heat for a smooth finish.

Identify your dish’s broth role: soup for body, sauce/gravy for richness, or braise for flavor transfer.
Choose the closest substitute from the list, then use the listed ratio (start slightly lighter on salt).
If your substitute is reduced/concentrated (base, bouillon, miso), dilute to match broth strength before adding to the dish.
Simmer (or warm) just long enough to blend flavors; finish by tasting and adjusting salt/umami.
If the flavor feels thin, add one small boost: a pinch of salt, a small drizzle of oil, or a tiny splash of soy/worcestershire.

Broth substitutes are mostly about salt + savory depth + mouthfeel—adjust salt last after warming.
For reduced/strong concentrates, start with less, then add until it tastes right.

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