The best substitutes depend on what you're cooking

Chicken broth works in soups, sauces, and grains because it adds savory depth without overpowering other flavors. When you don't have it on hand, the right replacement depends on what dish you're making and what you have in your kitchen. Vegetable broth, beef broth, and water with seasonings all work—but each changes the final taste in different ways.

The key is matching the strength of flavor to your recipe. A delicate soup needs something mild; a stew can handle something bolder. Most substitutes work in a one-to-one ratio, meaning you use the same amount as you would chicken broth.

Key Takeaways

  • Vegetable broth is the closest match to chicken broth and works in nearly any recipe without changing the dish's character.
  • Beef broth, fish broth, and mushroom broth all work but will shift the flavor noticeably—use them only when that shift fits the dish.
  • Water mixed with salt, soy sauce, or bouillon cubes can replace broth in a pinch, though the result will be less flavorful.
  • For soups and sauces, taste as you go and adjust seasonings at the end, since substitutes vary in saltiness.

Vegetable broth as your first choice

Vegetable broth is the safest swap for chicken broth in almost any recipe. It has a mild, neutral flavor that won't compete with your other ingredients. Use it in a one-to-one ratio—if a recipe calls for two cups of chicken broth, use two cups of vegetable broth instead.

Vegetable broth works especially well in soups, risotto, grain pilafs, and light sauces. The flavor is so similar that most people won't notice the difference. If you're making something where chicken flavor is central—like chicken and dumplings—vegetable broth will be less satisfying, but it will still work. Store-bought vegetable broth is widely available and usually costs the same as chicken broth.

Beef broth for heartier dishes

Beef broth is darker and richer than chicken broth, with a deeper, meatier taste. Use it only in recipes where that flavor fits: beef stews, beef soups, and dark sauces. In a light chicken soup or a delicate risotto, beef broth will make the dish taste wrong.

When you do use beef broth, start with the same amount the recipe calls for, but taste as you cook. Beef broth is often saltier than chicken broth, so you may need to reduce the salt you add elsewhere. It's a good choice if you're making a beef-based dish and ran out of beef broth itself—the flavors complement each other.

Fish broth and mushroom broth for specific recipes

Fish broth (also called fish stock) has a strong, oceanic flavor. Use it only in seafood soups, seafood risottos, or dishes where fish is the main ingredient. It will taste out of place in chicken soup or beef stew.

Mushroom broth is earthy and umami-rich, making it excellent in vegetarian soups, mushroom dishes, and creamy sauces. It pairs well with pasta, grains, and vegetables. Like beef broth, mushroom broth can be salty, so taste before adding more salt to your dish. Both of these are less common than vegetable or beef broth, but they're worth keeping on hand if you cook a lot of seafood or vegetarian meals.

Water with seasonings when you have nothing else

Plain water won't give you the savory depth that broth provides, but you can improve it with salt and other seasonings. For every two cups of water, add one teaspoon of salt, a pinch of black pepper, and a bay leaf if you have one. Simmer for a few minutes so the salt dissolves and the bay leaf releases its flavor.

You can also add soy sauce (one tablespoon per two cups of water) for umami and saltiness, or a bouillon cube if you have one in the pantry. Bouillon cubes are concentrated broth in solid form—one cube usually dissolves in one cup of hot water. The result won't be as rich as real broth, but it will work in soups, grains, and sauces. This method is best for recipes where broth is one ingredient among many, not the star of the dish.

How to choose the right substitute for your recipe

Start by thinking about the main flavors in your dish. If you're making chicken soup, vegetable broth keeps the focus on chicken. If you're making beef stew, beef broth strengthens the beef flavor. If you're making a vegetable soup where no meat is the star, vegetable broth or mushroom broth both work well.

Next, consider how much broth the recipe uses. If broth is the base of the dish (like in a soup), the substitute matters more—use something flavorful like vegetable or beef broth. If broth is just one of many ingredients (like in a casserole or sauce), water with seasonings or a milder broth will work fine. Finally, taste as you cook and adjust salt and seasonings at the end. Different broths have different salt levels, so you may need to add less salt than the recipe suggests.

Timing and storage for broth substitutes

Most store-bought broths come in cartons or cans and are ready to use straight from the shelf—no heating or preparation needed. If you're using a bouillon cube, dissolve it in hot water for about one minute before adding it to your dish. If you're making seasoned water, let it simmer for two to three minutes so the flavors blend.

Opened cartons of broth keep in the refrigerator for three to four days. Canned broth keeps for the same time once opened. Bouillon cubes and dried mushroom broth last for months in a cool, dry pantry. If you know you use broth often, keeping vegetable broth and bouillon cubes on hand means you'll always have a substitute ready.

Frequently Asked Questions

Can I use water instead of chicken broth?

Plain water alone will make your dish taste flat and bland. Add salt (about one teaspoon per two cups), black pepper, and a bay leaf or bouillon cube to give it some flavor. The result won't be as rich as broth, but it will work in soups and sauces where broth is one ingredient among many.

Is vegetable broth the same as chicken broth?

No, but they're similar enough that most people won't notice a difference in most recipes. Vegetable broth is made from vegetables and herbs, while chicken broth is made from chicken bones and meat. Vegetable broth is milder and won't add any meat flavor, but it has the same savory quality that makes broth useful in cooking.

What if my recipe calls for chicken broth and I only have beef broth?

Beef broth will work, but it will change the flavor of your dish noticeably. Use it in recipes where a deeper, meatier taste fits—like stews or dark sauces. Avoid it in light soups or dishes where chicken flavor is important. If you have a choice, vegetable broth is a safer bet.

Can I use milk or cream instead of chicken broth?

No—milk and cream are not substitutes for broth. They're thicker, sweeter, and won't give you the savory depth that broth provides. If a recipe calls for broth and you want a creamier dish, use broth as called for and add cream or milk separately at the end.

How much bouillon cube should I use?

One standard bouillon cube dissolves in one cup of hot water and replaces one cup of broth. If your recipe calls for two cups of broth, use two cubes and two cups of water. Bouillon cubes are very salty, so taste your dish before adding extra salt.