Chicken Broth Substitute | 11 Options That Actually Work

Vegetable broth is the most versatile chicken broth substitute, swapping in at a 1:1 ratio with nearly identical color, body, and savory depth for any recipe.

Halfway through a recipe and realizing there’s no chicken broth in the pantry is a classic kitchen panic. The fix is faster than you think — and you probably already have one of these substitutes in your fridge or cabinet. The trick is matching the replacement to what you’re cooking, since flavor, color, and salt content vary. Here are the options that actually work, ranked by how seamlessly they slide into the dish.

Vegetable Broth: The Universal Stand-In

Vegetable broth replaces chicken broth at a perfect 1:1 ratio and behaves the same way in soups, stews, rice, and sauces. It’s mild, savory, and earthy — close enough to chicken broth that most people won’t notice the swap. It’s also naturally vegan and widely available. The only real difference is a slightly less complex savory profile, which matters mostly in dishes where broth is the star (like a simple soup).

For a stronger flavor, look for a “no-chicken” vegetable broth, which uses herbs and yeast extracts to mimic poultry seasoning.

Stock, Bouillon, and Water: Three Pantry Saviors

Chicken stock works at 1:1 and gives a richer, deeper chicken flavor — the best swap when the dish already features poultry. Beef broth also works 1:1 but turns light-colored dishes darker and adds a heavier, meatier taste. Use it only in hearty stews or beef recipes where the color fits.

Bouillon cubes or granules are the fastest option. Drop 1 cube or 1 teaspoon of granules into 1 cup of hot water, stir until dissolved, and use the liquid 1:1. Watch the salt — bouillon is concentrated, so hold off on additional salt until you taste the finished dish.

Water with butter is the emergency backup. Combine 1 cup of water with 1 tablespoon of salted butter melted in. The butter adds the fat content that plain water lacks, preventing sauces and soups from tasting thin. It won’t bring the savory depth of real broth, but it’s better than nothing.

Miso, Wine, and Other Creative Swaps

White or yellow miso paste dissolves into hot water (1 to 2 teaspoons per cup) and delivers serious umami. Start with the smaller amount — miso is salty — then taste and add more. It’s excellent in vegetarian gravies, stuffing, and Asian-inspired dishes. Check the label if you need a soy-free version.

Dry white wine works brilliantly for deglazing pans or any recipe calling for half a cup or less of broth. For larger amounts, mix ½ cup wine with ½ cup water to keep the acidity from overwhelming the dish. Avoid sweet or oaky wines.

Mushroom broth swaps 1:1 and brings deep earthy umami that works in vegetarian soups and risotto. Diluted aquafaba (the liquid from canned chickpeas) is a neutral, starchy option for vegan cooking — mix ½ cup aquafaba with ½ cup water to replace one cup of broth.

FAQs

Can I use water instead of chicken broth?

Yes, plain water works at a 1:1 ratio, but the dish will lack savory depth and fat. Melt in a tablespoon of salted butter per cup of water to improve both flavor and mouthfeel.

Does beef broth taste the same as chicken broth?

No — beef broth is darker, richer, and more robust. It works 1:1 but will change the color and flavor profile of the dish, especially in light soups or rice. Reserve it for beef stews and hearty recipes.

Is miso paste a good substitute for chicken broth?

Miso paste dissolved in hot water makes an excellent umami-rich substitute for vegetarian and vegan dishes. Start with 1 teaspoon per cup, then adjust — miso is salty, so hold off on extra salt until you taste the final dish.