Can I use chicken bouillon instead of broth?

Quick Answer

Yes, you can substitute chicken bouillon for broth in most recipes. Chicken bouillon is a concentrated chicken broth, so you’ll need to dilute it with water before using. The dilution ratio is typically 1 teaspoon of bouillon per 1 cup of water. Bouillon will provide a similar chicken flavor to broth, though the taste may be slightly more salty. Adjust any other seasonings in the recipe accordingly.

What is Chicken Bouillon?

Chicken bouillon is a seasoned, concentrated chicken broth. It is typically sold in cubes, granules, or liquid form.

Some key differences between chicken broth and bouillon:

Chicken Broth

Made from simmering chicken bones, meat, and vegetables in water
Natural color and flavor from the chicken and vegetables

Thin, translucent appearance
Mild chicken flavor

Chicken Bouillon

Made by condensing chicken broth and adding salt, MSG, yeast extract, and other flavorings

Darker, opaque color from added ingredients
Thick, gelatinous texture if in cube form
Intense chicken flavor

So in summary, bouillon has a more concentrated flavor compared to regular broth.

Dilution Ratio for Chicken Bouillon

Because it is concentrated, chicken bouillon needs to be diluted with water before using as a 1:1 substitute for broth. Here are some common dilution ratios:

Form of Bouillon	Dilution Ratio
1 Bouillon Cube	1 Cube + 1 Cup Water
1 Teaspoon Bouillon Granules	1 Teaspoon + 1 Cup Water
1 Teaspoon Bouillon Paste	1 Teaspoon + 1 Cup Water

Follow the dilution directions on the bouillon packaging, as ratios may vary slightly between brands. Stir or whisk vigorously to fully incorporate.

For reference, most broth recipes call for 4-6 cups of chicken broth. You would use the same amount of diluted bouillon.

Taste and Flavor Difference

Diluted bouillon makes an excellent substitute for broth, but there are some minor differences in taste:

Bouillon is usually saltier – Bouillon often contains MSG, yeast extract, and other flavor enhancers responsible for its intense taste. Be prepared for a slightly saltier flavor.

Bouillon may have a richer mouthfeel – The gelatin content in bouillon cubes gives the liquid a thicker, richer consistency.
Broth has a more delicate flavor – Made from simmering real chicken, broth has a lighter, purer chicken taste.
Variations between brands – Each brand formulates bouillon differently, so taste may vary.

Adjust other seasonings like salt and pepper to taste after substituting bouillon for broth. You may need less salt overall.

Disadvantages of Chicken Bouillon

While bouillon makes a suitable broth substitute in most recipes, there are a few downsides:

The concentrated chicken flavor may overpower more delicate dishes.

Bouillon is less nutritious than real broth since it doesn’t contain chicken fat or proteins.
Some bouillon cubes use MSG, artificial flavors, and hydrogenated oils.
Liquid bouillon contains a lot of added sodium.

Bouillon may not fully replicate the authentic restaurant-style flavor of broth in some soups, braises, and other recipes.

So bouillon may not always be the best substitute if you’re looking for an authentic broth flavor. But in most everyday cooking, bouillon makes a quick, flavorful stand-in.

Soup and Stew Recipes

Chicken bouillon can be used in place of broth in most soup and stew recipes.

For example, to make chicken noodle soup:

In a large pot, bring 4 cups of water and 4 teaspoons chicken bouillon (1 teaspoon per cup of water) to a boil. You can also use 4 chicken bouillon cubes.
Add diced carrots, celery, onion, and seasonings like garlic, salt, and pepper. Reduce heat and simmer for 10 minutes.

Stir in egg noodles and cooked chicken. Simmer gently until noodles are tender, 5-10 minutes.
Adjust seasonings to taste, adding more bouillon if a stronger chicken flavor is desired.

Follow a similar process for beef stew, mushroom soup, minestrone, and other bouillon-based soups.

Rice and Grain Dishes

For cooking rice, quinoa, couscous, and other grains, use a 1:1 ratio of diluted bouillon instead of broth or water:

For 1 cup uncooked rice, bring 2 cups bouillon to a boil (2 teaspoons bouillon + 2 cups water).
Add rice, cover, and simmer until liquid is absorbed and rice is tender.

Fluff rice with a fork. The bouillon adds extra flavor.

This chicken bouillon rice pairs well with sauteed vegetables, roasted chicken, or green salads.

Braising Liquid

Replacing broth with diluted bouillon also works for braising tough meats and vegetables:

In the bottom of a dutch oven, brown 1 lb beef chuck roast on all sides.
Remove meat and saute onions, carrots, and celery until softened.
Add 4 cups water and 4 teaspoons beef bouillon. Stir in bay leaves, garlic, and other seasonings.

Return roast to pot, cover, and braise in a 300°F oven for 2-3 hours until very tender.

The bouillon adds plenty of savory flavor to the braising liquid.

Cooking Beans, Lentils, and Legumes

For dried beans, lentils, chickpeas, and other legumes, bouillon can provide a flavor boost:

In a pot, cover dried beans with water. Add 1 teaspoon bouillon per cup of water.
Bring to a boil, then reduce heat and simmer for 1-2 hours until beans are tender.
For lentils and split peas, follow the same process but cook for less time, about 30 minutes.

The bouillon infuses the cooking liquid with chicken or vegetable flavor. Drain and use the beans as desired.

Casseroles

When making casseroles, you can replace broth or water in the recipe with an equal amount of prepared bouillon:

In a casserole dish, combine cooked rice, sauteed vegetables, cooked chicken, and seasonings.

Instead of 2 cups broth or water, use 2 cups bouillon (2 teaspoons granules + 2 cups water).
Bake at 375°F until bubbly and cooked through.

Bouillon boosts the overall flavor of casseroles without compromising the texture.

Risotto

For risotto, substituting bouillon for the broth gives you control over the flavor:

In a pan, toast Arborio rice. Add 1/2 cup white wine and cook until absorbed.
Add 1 cup diluted bouillon (1 teaspoon bouillon + 1 cup water) and stir constantly until absorbed.

Continue adding bouillon 1 cup at a time, allowing each addition to absorb before adding the next.
When rice is al dente, remove from heat. Stir in Parmesan cheese before serving.

The bouillon ensures full chicken flavor development in the risotto.

Mashed Potatoes

For extra savory flavor, use bouillon instead of milk or cream:

Boil potatoes until fork tender, then drain thoroughly.
Mash the potatoes while gradually mixing in hot diluted bouillon instead of milk or cream.

Season with butter, salt, and pepper.

The bouillon amplifies the potato flavor and makes them extra creamy.

Gravy

When making gravy, bouillon can enhance flavor:

After roasting meat or poultry, place the pan on the stovetop. Sprinkle with flour and whisk to make a roux.
Gradually add diluted bouillon instead of broth or water, while stirring constantly. Scrape up any browned bits stuck to the pan.
Simmer and reduce to desired thickness. Season with pepper, herbs, etc.

This method produces richly flavored gravy with concentrated meat/poultry taste.

Sauces

For making pan sauces, browned butter sauces, mushroom sauces, and other flavorful accompaniments, replace broth or water with an equal amount of prepared bouillon:

Pan sauce – After pan-searing steak or chicken, deglaze the pan with bouillon instead of broth.

Browned butter sauce – Melt butter in a skillet until browned. Slowly whisk in hot bouillon instead of lemon juice or vinegar.
Mushroom sauce – Saute mushrooms in butter or oil. Mix in flour, then whisk in bouillon. Finish with cream.

This adds an extra layer of savory depth. Adjust salt as needed.

Cooking Vegetables

For boiling, blanching, or steaming vegetables, use diluted bouillon instead of plain water:

In a pot, bring bouillon to a boil (1 teaspoon per cup of water).
Add cut vegetables like broccoli, carrots, green beans, etc. Cook until desired tenderness.

Strain and serve, drizzling with olive oil or seasoning with salt and pepper.

The bouillon infuses the vegetables with extra flavor.

Poaching Chicken

For especially moist, flavorful chicken, poach in diluted bouillon:

In a large pot, bring 4-6 cups of bouillon to a gentle simmer (1 teaspoon bouillon per cup of water).
Add bone-in chicken pieces like breasts, thighs, or drumsticks.
Simmer gently until chicken is cooked through, 15-20 minutes.

The chicken absorbs the bouillon flavor as it cooks. Shred or slice the chicken to serve in salads, sandwiches, pasta dishes, etc.

Glazes and Marinades

When making glazes and marinades, you can use bouillon as the flavorful liquid base:

BBQ chicken – Blend bouillon, ketchup, molasses, Worcestershire, mustard, garlic, and spices. Marinate chicken.

Teriyaki glaze – Mix soy sauce, sugar, sesame oil, vinegar, garlic, ginger, and bouillon. Brush on salmon before broiling.
Honey marinade – Whisk together honey, bouillon, lemon juice, oregano, and olive oil. Toss with chicken wings before baking.

Let the bouillon infuse maximum flavor into the dish.

Homemade Instant Bouillon and Broth

For homemade instant bouillon powder or concentrated broth:

Simmer broth with herbs and vegetables until highly reduced, about 1 hour.
Strain out solids. Simmer liquid until reduced to 1/4 original volume.

Dehydrate into powder or freeze in ice cube trays for easy use.

Customize the flavors to your liking. Use in place of store-bought bouillon.

Tips for the Best Substitution

Here are some tips when using bouillon in place of broth:

Always dilute bouillon first according to package instructions.
Start with less bouillon at first – you can always add more.
Factor in the salt content of bouillon and adjust other seasonings accordingly.

Use good quality low-sodium bouillon to prevent excess saltiness.
In recipes where broth is a focal flavor, homemade broth may be the better choice.
When possible, look for bouillon made without MSG or artificial additives.

For strict vegetarian or vegan diets, use vegetable rather than chicken bouillon.
If recipe calls for wine, you can use diluted bouillon instead for an alcohol-free option.

With proper dilution and seasoning adjustments, bouillon makes an easy and convenient alternative to broth in most recipes.

Frequently Asked Questions

Is there a difference between broth and bouillon?

Yes, the main difference is that broth is made from simmering bones, meat, and vegetables, while bouillon is a concentrated and seasoned broth. Bouillon has a more intense flavor.

Can I substitute bouillon for broth in all recipes?

You can substitute diluted bouillon for broth in most recipes. Exceptions would be dishes where a delicate, clean broth flavor is very important.

What ratio should I use when diluting bouillon?

The typical ratio is 1 teaspoon of bouillon per 1 cup of boiling water. Follow package instructions, as some brands may vary.

Is bouillon healthier than broth?

No, broth is generally healthier since it’s made from real chicken and vegetables. Bouillon may be high in salt and contain artificial flavors. But in a pinch, bouillon makes an acceptable substitute.

What’s the best way to store and keep bouillon?

Store bouillon cubes, granules, or paste in a cool, dry place and use by the expiration date. Once diluted, store broth in the fridge for 3-4 days. Freeze for longer storage.

Conclusion

Chicken bouillon can be substituted for broth in most recipes by diluting it with an equal amount of water. While bouillon has a more concentrated, salty flavor, adjusting the seasonings can give a close approximation of broth. Follow the recommended dilution ratios for optimal results. With its convenience and flavor-boosting properties, bouillon makes a handy broth alternative in a wide range of dishes.