7 Best Substitutes for Chicken Broth in Soups & Sauces

You're halfway through a soup when you realize the chicken broth is gone.

Chicken broth adds savory depth and helps ingredients meld together. Without it, soups turn watery, grains cook unevenly, and sauces lack that rounded background flavor.

The substitute you pick needs to match what chicken broth does in your specific dish. Some swaps add richness, others bring acidity or umami, and a few stay neutral enough to work anywhere.

What matters most is understanding whether you need depth, liquid volume, or both.

7 Smart Chicken Broth Swaps When You're Out

Most substitutes replace chicken broth without changing the recipe's structure. Pick based on whether you need mild background flavor or bold savory depth.

1 - Vegetable Broth

Vegetable broth works in nearly every recipe that calls for chicken broth. It brings a lighter, earthier base that doesn't compete with other ingredients.

The flavor runs milder, so dishes that rely on chicken broth for richness may taste slightly flat. Add a pinch of salt or a splash of soy sauce to boost savory depth.

If you're also out of vegetable broth, Vegetable Broth swaps that match cover options for similar neutral bases.

Here's what to know:

• Use 1:1 - No adjustments needed for volume.
• Best for soups and stews - The mild taste blends well without overpowering vegetables or grains.
• Good for vegetarian dishes - Keeps the dish plant-based while adding liquid and subtle flavor.
• Adjust seasoning - Taste and add salt, pepper, or umami boosters if needed.

*Skip if:* You need a dish with pronounced meaty depth.

2 - Beef Broth

Beef broth delivers deeper, more assertive flavor than chicken broth. It works best in recipes where bold, savory notes make sense-stews, pot roasts, and hearty soups.

The stronger taste can overpower lighter dishes. Use it in recipes with hearty ingredients like root vegetables, tomatoes, or dark leafy greens.

Swap 1:1 for chicken broth. Start with the same amount and adjust if the flavor feels too intense.

*Skip if:* The dish is vegetarian or needs subtle background flavor.

3 - Bouillon Mix

Bouillon cubes or powder dissolve quickly and pack concentrated flavor into plain water. One cube per cup of water replaces chicken broth in soups, sauces, and braises.

The taste leans salty and slightly artificial, especially if you use too much. Start with one cube, taste, and add more only if needed.

• Mix 1 cube with 1 cup water - Stir until dissolved before adding to the recipe.
• High sodium content - Reduce added salt in the dish to avoid over-salting.
• Convenient pantry staple - Keeps for months and works when fresh broth isn't available.

If you don't have bouillon cubes either, Bouillon Cube substitutes for cooking lists pantry-friendly options that dissolve into liquid.

*Skip if:* You're watching sodium or prefer clean-label ingredients.

4 - Mushroom Broth

Mushroom broth brings earthy, umami-rich flavor that mimics the savory depth of chicken broth. It works especially well in vegan and vegetarian recipes where you need complexity without animal products.

The umami notes are strong, so the broth can taste slightly sweet or intensely earthy depending on the mushroom variety used. Pair it with grains, beans, or roasted vegetables that can handle bold flavor.

Use it 1:1 in place of chicken broth. No other adjustments needed.

*Skip if:* The dish needs light, neutral liquid or you want to avoid earthy flavors.

5 - Wine Mix

Half white wine and half water creates a flavorful liquid that works in sauces, risottos, and braises. The wine adds acidity and brightness, which can lift flavors in rich dishes.

The alcohol cooks off, but the acidic edge remains. This swap works best when you want a tangy, complex base rather than neutral depth.

If you're also missing white wine, swaps when White Wine runs out covers acidic alternatives for sauces.

• Mix ½ cup water + ½ cup white wine - Use dry white wine, not sweet varieties.
• Cook off the alcohol - Simmer for a few minutes to mellow the sharpness before adding other ingredients.

*Skip if:* You need alcohol-free recipes or prefer low-acidity bases.

Use	Ratio	Notes
Sauces	½ cup wine + ½ cup water	Adds brightness and complexity
Risotto	½ cup wine + ½ cup water	Deglazes pan, builds layered flavor
Braises	½ cup wine + ½ cup water	Works with hearty meats and root vegetables

6 - Herb Water

Herb-infused water offers a light, aromatic base that works when you need liquid without added flavor. Steep fresh herbs like thyme, parsley, or rosemary in hot water for 10 minutes, then strain.

This swap stays mild and won't add depth or richness. Use it in delicate dishes where chicken broth would overpower other ingredients.

• Steep fresh herbs in hot water - Use 1 cup water per handful of herbs.
• Strain before using - Remove all herb pieces to avoid bitterness.

*Skip if:* The recipe depends on savory, meaty flavor from the broth.

7 - Dashi

Dashi is a Japanese stock made from kombu (seaweed) and bonito flakes. It delivers savory, smoky, umami-rich flavor that works in Asian-inspired soups and sauces.

The seaweed notes are distinct and won't blend into Western dishes the way chicken broth does. Use it when the recipe can handle a slightly oceanic, smoky base.

Swap 1:1 for chicken broth. No other changes needed.

Missing dashi powder as well? Common Dashi Powder swaps ranked lists umami-rich options for similar depth.

*Skip if:* The dish needs mild, neutral broth or you're avoiding seafood flavors.

Before You Swap Chicken Broth

The right substitute depends on what you're making. For soups and stews, vegetable broth works as a mild, neutral swap.

For hearty dishes needing bold flavor, beef broth or mushroom broth adds depth.

• Closest match - Vegetable broth for neutral base
• Easiest grab - Bouillon cube dissolved in water
• Vegan option - Mushroom broth for umami depth