Substitute for Chicken Broth: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The easiest substitute for chicken broth is bouillon dissolved in hot water. One bouillon cube or one teaspoon of granules in one cup of boiling water makes one cup of broth. Vegetable broth is another simple option, which can be swapped in equal amounts.

These substitutes are useful when a recipe calls for chicken broth and you do not have any on hand. While chicken stock and chicken broth are technically different, they can be used interchangeably in most home cooking, so any of these substitutions will also work for chicken stock.

Substitutes for chicken broth (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Stock and broth are interchangeable in most home recipes

How to choose the right chicken broth substitute

Choosing the best substitute depends on your recipe and what ingredients you have available. Each option offers a different balance of convenience, flavor, and function.

• Bouillon cubes or granules are a concentrated, shelf-stable option. To use them, dissolve one cube or one teaspoon of granules in one cup of boiling water. This creates a flavorful liquid that works well in most applications. Because bouillon is often saltier than packaged broth, we suggest reducing the amount of salt you add to the rest of the dish until you can taste it.
• Vegetable broth is a direct, one-for-one replacement. It provides a savory liquid base similar to chicken broth, though its flavor will be lighter and based on vegetables rather than poultry. It is a versatile choice suitable for nearly any recipe.
• Water with butter and salt is a simple alternative for when you have very few ingredients. Mix one cup of water with one tablespoon of butter and salt to taste. This mixture adds moisture and a little richness but has a much plainer flavor than broth. It is best used in small quantities or for cooking simple dishes like rice.
• Dry white wine can be used as part of the liquid, particularly for deglazing a pan or making a pan sauce. Its acidity adds a distinct character. It should be diluted with water and is not suitable as the main liquid for long-simmering dishes like soups.

Swaps by recipe type

The success of a substitute often depends on the type of dish you are making. Here are some suggestions for common recipe categories.

• For soups, stews, and rice: Bouillon is an excellent choice for recipes where the broth is a primary component. It provides a strong savory base. Vegetable broth also works very well, offering a slightly different but still flavorful background. A simple mix of water, butter, and salt can be used to cook rice if no other options are available.
• For sauces and deglazing: When making a pan sauce after searing meat, diluted dry white wine is a classic choice for deglazing the pan. The wine’s acidity helps lift the cooked-on bits from the pan surface. Bouillon can also be used for sauces that require a longer simmering time.
• For general cooking: For most other uses, such as moistening a casserole or braising vegetables, vegetable broth is the most reliable all-purpose substitute. It can be used in the same volume the recipe calls for without major adjustments.

What changes when you swap

Substituting for chicken broth will change the final dish, so it is helpful to know what to expect. The most significant changes will be to the flavor and salt content.

Using bouillon will likely increase the saltiness of your dish. To manage this, add other sources of salt, like table salt or soy sauce, at the end of cooking after you have tasted the dish. Vegetable broth will contribute a lighter, plant-based flavor profile instead of a poultry-based one. This is often a subtle shift that works well in many recipes.

The simplest substitutes, like water with butter, provide moisture and a bit of fat but lack the complex, savory notes of a true broth. This can result in a dish with a less developed flavor. Using wine will introduce an acidic tang that is not present in chicken broth. This can brighten a sauce but may be out of place in other dishes, especially if used in large amounts.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.