Whether you use it for chicken noodle soup or to add flavor to a veggie side dish, chicken bouillon cubes are a convenient seasoning to have on hand. But, since they’re so small, it can be easy to forget about them when you run out. Here are some chicken bouillon substitutes to turn to when your jar is empty.
The Best Chicken Bouillon Substitute
The best substitute for chicken bouillon is definitely chicken broth. It doesn’t matter if it’s store-bought or homemade (although our homemade chicken broth recipe is my favorite) using chicken broth will give your recipe the homey, poultry-rich flavor that you’re looking for from bouillon cubes.
Simply replace the amount of other liquid in your recipe with chicken broth. For example, if the recipe calls for one bouillon cube and one cup of water, replace the bouillon cube and water with one cup of chicken broth. By the way, here are some chicken broth substitutes for when you run out.
Other Chicken Bouillon Substitutes
Sometimes, you even don’t have chicken broth on hand (don’t worry, we’ve all been there). In those instances, you have two choices. Get to know the difference between bouillon and broth.
The first is is to replace a quarter of the liquid with dry white wine. So, for a recipe calls for one bouillon cube and one cup of water, replace the bouillon cube and 1/4 cup of water with a 1/4 cup of white wine. The resulting flavor will be a bit lighter than if you used a bouillon cube, but will still be delicious. Just be sure to let the alcohol cook-off. Here are some more ways you can cook with wine.
The second option is good ol’ water. While water won’t be as flavorful as using a bouillon cube, it’ll still get the job done. You can boost the flavor by increasing the seasonings already called for in the recipe, or add about a tablespoon of poultry seasonings.
What’s a Low-Sodium Chicken Bouillon Option?
There are a few low-sodium bouillon options available for that chicken flavor. Be sure to read the nutrition label carefully so you know what you are buying.
A teaspoon of regular bouillon granules (equivalent to a bouillon cube) contains about 900 mg of sodium. In comparison, a teaspoon of Wyler’s reduced-sodium bouillon has about 600 mg of sodium. Herb-ox is another national brand and offers a sodium-free bouillon.
These 15 low-sodium foods can also help cut your sodium intake.
Use Your Substitutes in These Recipes
Chicken & Dumpling Casserole
This classic, savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy. The basil adds just the right flavor and makes the whole house smell so good while this dish bakes. —Sue Mackey, Jackson, Wisconsin
Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Wondering
how long does chicken broth last in the fridge? Let's find out!
Rice DressingThis yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas
Chicken & Cheddar Biscuit CasseroleI always get rave reviews when I bring this casserole to my son's Cub Scout meetings.This is the perfect comfort meal after a long day. —Sarah Phillips, East Lansing, Michigan
Creole Skillet DinnerWhile living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. —Bonnie Brann, Pasco, Washington
Red Bean Vegetable SoupCajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. —Ronnie Lappe, Brownwood, Texas
Quick Golden Squash SoupThis delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, Iowa
Slow-Cooked Sauerkraut SoupWe live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania
Creamy Asparagus ChowderAlthough this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Leek Soup with Brie ToastsIf you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada
Seafood GumboGumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
Chicken Stew with GnocchiMy chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
Corn Chowder with DumplingsThis is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! —Shannon Kohn, Simpsonville, South Carolina
Red Curry Carrot SoupWith its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington
Loaded Baked Potato SoupThe only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia
Flavorful White ChiliFor a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices.
—Wilda Bensenhaver of Deland, Florida
Potato and Leek SoupFull of veggies and smoky bacon, with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with sandwiches as they do with crackers. —Melanie Wooden, Reno, Nevada
Mushroom & Wild Rice SoupYou can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
