The best substitutes depend on what you're cooking
Chicken broth works in a recipe because it adds savory depth and moisture. You can replace it with vegetable broth, beef broth, or water mixed with butter and salt — each changes the dish slightly but keeps it edible. The right choice depends on whether you need the flavor to match the original recipe, whether you have time to adjust seasoning, and what you have on hand.
If you're making soup or a dish where the broth flavor matters, vegetable or beef broth work best because they're already seasoned. If you're using broth mainly for moisture — in rice, grains, or a sauce — water with butter and salt does the job and costs less. Bone broth, stock, and even soy sauce mixed with water are also options, though each one shifts the taste in a different direction.
Key Takeaways
- Vegetable broth is the closest match to chicken broth in flavor and works in almost any recipe without changing the dish noticeably.
- Beef broth adds deeper, richer flavor and works well in stews and braised dishes but will darken soups and lighter sauces.
- Water mixed with butter, salt, and a pinch of garlic powder replaces chicken broth for moisture alone and costs less than any broth.
- Bone broth and stock are thicker and more concentrated, so use less of them and dilute with water if the recipe calls for a full cup of broth.
- Soy sauce, miso paste, or fish sauce mixed into water adds savory depth when you have no broth on hand, though the flavor will be noticeably different.
Vegetable broth — the safest swap
Vegetable broth is made from simmered vegetables, herbs, and water, with no meat. It has a mild, savory taste that won't overpower other ingredients the way beef broth might. Because it's neutral, it works in any recipe that calls for chicken broth — soups, sauces, grains, and braised dishes all turn out nearly identical to the original.
The main drawback is that vegetable broth is often less flavorful than chicken broth. If the broth is a major part of the dish — like in a straightforward broth-based soup — the result may taste thinner or less rich. You can fix this by adding a tablespoon of soy sauce, a squeeze of lemon juice, or a pinch of garlic powder to the vegetable broth before using it.
Vegetable broth costs about the same as chicken broth in most stores. Homemade versions take longer to make but cost less per cup if you're cooking regularly.
Beef broth — for deeper, richer flavor
Beef broth is darker and more savory than chicken broth because it's made from beef bones and meat. It works well in stews, pot roasts, and any dish where you want a strong, meaty taste. If you're making beef stew or a French onion soup, beef broth is often better than chicken broth would be.
The trade-off is color and intensity. Beef broth will darken a light soup or cream sauce noticeably. It also has a stronger flavor that can overpower delicate dishes like chicken noodle soup or risotto. If you use beef broth in a recipe designed for chicken, reduce the amount slightly — start with three-quarters of a cup instead of a full cup — and taste as you go.
Beef broth costs about the same as chicken broth and is widely available in grocery stores.
Water with butter and salt — the cheapest option
If you need broth mainly for moisture and basic seasoning, plain water mixed with butter and salt works. Use one cup of water, one tablespoon of butter, and one-half teaspoon of salt per cup of broth the recipe calls for. Add a pinch of garlic powder or dried herbs if you want more flavor.
This method works best in recipes where the broth is one ingredient among many — rice pilaf, grain bowls, or sauces with other strong flavors. It does not work well in broth-based soups where the broth itself is the main flavor. The result will taste thin and salty rather than savory and rich.
The advantage is cost: butter and salt are cheaper than buying broth, and most kitchens have them on hand. The disadvantage is that you lose the depth that real broth brings.
Bone broth and stock — use less and dilute
Bone broth and stock are thicker and more concentrated than regular broth because they're simmered longer and contain more collagen and gelatin. They're more flavorful, but you can't use them in a one-to-one swap. If a recipe calls for one cup of chicken broth, use one-half to three-quarters cup of bone broth or stock, then add water to reach one cup total.
Bone broth works especially well in soups, stews, and sauces where you want a richer mouthfeel and deeper flavor. It's also popular in health-focused cooking because of its collagen content, though that doesn't change how it performs in a recipe. Stock made from chicken bones is nearly identical to bone broth and works the same way.
Bone broth and stock cost more per cup than regular broth, but because you use less of them, the total cost per serving may be similar. Homemade versions are cheaper if you save bones from roasted chicken or beef.
Soy sauce, miso, and fish sauce — for umami depth
When you have no broth on hand, soy sauce, miso paste, or fish sauce mixed into water adds savory depth quickly. Mix one tablespoon of soy sauce into one cup of water, or one teaspoon of miso paste dissolved in warm water. Fish sauce is stronger — use one-half teaspoon per cup of water and taste before adding more.
These options add umami, the savory taste that makes food feel more flavorful. They work well in Asian-inspired dishes, stir-fries, and soups where that flavor fits. In a traditional chicken soup or cream sauce, they will taste noticeably different and may not fit the dish.
All three are shelf-stable and cheap, and a small jar lasts a long time. Fish sauce has a strong smell that some people dislike, but the taste in the finished dish is usually subtle.
How to choose the right substitute
Start by asking what role the broth plays in the recipe. If it's the main flavor — in a straightforward soup or broth-based sauce — use vegetable or beef broth, or bone broth diluted with water. If it's one ingredient among many, water with butter and salt works fine and costs less.
Next, consider what flavors fit the dish. Beef broth works in hearty stews but looks wrong in a light soup. Soy sauce adds Asian flavor that doesn't fit in French cooking. Vegetable broth is neutral and works almost everywhere.
Finally, taste as you go. Broths vary in saltiness between brands, and homemade versions are often less salty than store-bought. Add salt and seasoning in small amounts and adjust at the end rather than all at once.
Frequently Asked Questions
Can I use water instead of chicken broth?
Plain water works if you add fat and salt. Mix one cup of water with one tablespoon of butter and one-half teaspoon of salt. This replaces the moisture and basic seasoning that broth provides, but the dish will taste thinner because water has no savory depth. It works best in recipes where other ingredients carry the flavor.
Is chicken stock the same as chicken broth?
Chicken stock is thicker and more concentrated because it simmers longer and contains more bones and connective tissue. Chicken broth is thinner and lighter. You can use stock in place of broth, but use less — about three-quarters cup of stock per cup of broth called for — and add water to reach the full amount.
What if I'm making a cream sauce and have no chicken broth?
Use vegetable broth or water with butter and salt. Beef broth will darken a cream sauce noticeably. If you have bone broth, dilute it with water first so it doesn't overpower the cream. Soy sauce or miso mixed into water also works but will change the flavor noticeably.
Does homemade broth work better than store-bought?
Homemade broth often tastes richer because you control the ingredients and simmering time. Store-bought broth is more convenient and consistent. Both work as substitutes for each other. Homemade broth costs less per cup if you save bones from roasted chicken or meat.
Can I mix different broths together?
Yes. Mixing vegetable and beef broth, or diluting bone broth with vegetable broth, lets you balance flavor and cost. Start with half of each and taste before adjusting. This works especially well if you want richer flavor than vegetable broth alone but less intensity than beef broth straight.