Running out of chicken broth mid-recipe is a common kitchen snag, but you don’t need to abandon your dish. This guide covers five reliable substitutes—vegetable broth, beef broth, miso paste, soy sauce, and even just water—and explains exactly how to use each one so your soup, rice, or braise still turns out flavorful. Each swap works in a pinch, and some will even become your new go-to for a richer or more savory result.
Ingredients
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) soy sauce (or tamari for gluten-free)
- 1 teaspoon (5 ml) miso paste (white or yellow)
- 1/2 teaspoon (2.5 g) onion powder
- 1/4 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) dried thyme (optional)
- 1/4 teaspoon (1.5 g) salt, or to taste
For the other substitutes, you’ll need:
- 1 cup (240 ml) vegetable broth (store-bought or homemade)
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) water plus 1 teaspoon (5 ml) soy sauce or 1/2 teaspoon (2.5 ml) salt
- 1 cup (240 ml) water plus 1 tablespoon (15 g) butter or olive oil
Instructions
- For the quick savory broth substitute: In a small bowl or liquid measuring cup, whisk together the water, soy sauce, miso paste, onion powder, garlic powder, and thyme (if using) until the miso and spices are fully dissolved. Taste and add salt only if needed—soy sauce and miso are already salty.
- For vegetable broth: Use it as a 1:1 replacement for chicken broth in any recipe. It will add a mild, earthy flavor and work especially well in soups, stews, and grain dishes. If your vegetable broth is unsalted, add a pinch of salt to match the seasoning of chicken broth.
- For beef broth: Swap it 1:1 for chicken broth. This works best in hearty dishes like beef stew, chili, or braised meats, but it can overpower delicate dishes like light vegetable soups or seafood risotto—use with that in mind.
- For plain water with salt or soy sauce: Use this when you need the liquid for cooking grains or vegetables and want to avoid changing the flavor profile too much. Add 1 teaspoon (5 ml) soy sauce or 1/2 teaspoon (2.5 ml) salt per cup of water to mimic the seasoning of broth.
- For water with butter or oil: This is a good option for cooking rice, quinoa, or pasta where you want a little richness without a strong broth flavor. Add 1 tablespoon (15 g) butter or olive oil per cup of water, plus a pinch of salt.
- Adjust seasoning: After substituting, taste your dish before serving. Since store-bought broths vary in salt, you may need to add a little more salt, pepper, or acid (like lemon juice) to balance the flavor.
Tips
- Match the substitute to the dish: For light soups, pilafs, or sauces, use vegetable broth or the water-and-soy-sauce mix. For robust stews or braises, beef broth or the miso-based mix works better.
- Don’t skip the seasoning: Plain water will make your dish taste flat. Always add at least a pinch of salt, and ideally some aromatics like onion or garlic powder, to mimic the savory depth of broth.
- Store leftover broth substitutes: If you make a larger batch of the miso-soy broth, refrigerate it in an airtight container for up to 3 days. Reheat it on the stovetop or in the microwave before using.
- Adjust for salt content: If you’re using a store-bought broth that’s low-sodium, you may need to add extra salt. Conversely, if it’s regular, be cautious about adding more until you taste.
Serving Suggestions
Use your chosen substitute in any recipe that calls for chicken broth: chicken noodle soup (just add cooked chicken), creamy mushroom risotto, braised greens, or a simple pot of rice. The miso-soy broth is especially good for a quick miso noodle soup with tofu and scallions. The vegetable broth works beautifully in a minestrone or lentil soup.
Variations
- Mushroom broth: Soak dried shiitake mushrooms in hot water for 20 minutes, then strain the liquid. This adds an umami-rich flavor that’s closer to chicken broth than vegetable broth.
- Herb-infused water: Simmer water with a bay leaf, a few sprigs of parsley, and a slice of onion for 10 minutes, then strain. This makes a light, aromatic broth for delicate dishes.
- Dashi: Use instant dashi (Japanese soup stock) dissolved in water according to package directions. It has a savory, smoky flavor that works well in Asian-inspired recipes.
- White wine or vermouth: For deglazing a pan, you can use 1/4 cup (60 ml) dry white wine or vermouth mixed with 3/4 cup (180 ml) water. This adds acidity and complexity, but it’s not suitable for dishes where you don’t want a wine flavor.
Storage and Reheating
If you make a batch of the miso-soy broth substitute, store it in a sealed container in the refrigerator for up to 3 days. Reheat it in a saucepan over medium heat until steaming, or in the microwave in 30-second bursts. For the other substitutes, there’s nothing to store—just use them as you go. If you have leftover cooked grains or soup made with a substitute, refrigerate them within 2 hours and eat within 3-4 days. Reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use water instead of chicken broth? Yes, but plain water will make your dish taste flat. Add salt and a little fat (butter or oil) or a splash of soy sauce to mimic the savory depth of broth.
What’s the best substitute for chicken broth in soup? Vegetable broth is the closest in flavor and color, but you can also use the miso-soy mix for a richer umami taste. For a heartier soup, beef broth works if the other ingredients can handle it.
Can I use bouillon cubes instead? Yes, dissolve a bouillon cube in water according to package directions. Be aware that bouillon cubes are often high in sodium, so you may want to reduce salt elsewhere in your recipe.
Will using beef broth change the flavor a lot? Yes, beef broth has a stronger, more robust taste. It’s best for hearty dishes like stews or chili, but it can overwhelm lighter recipes like fish chowder or delicate grain salads.
Is miso paste a good substitute? Miso paste adds a deep, savory flavor that’s similar to chicken broth, but it’s also salty and has a distinct fermented taste. Use it in moderation and taste as you go.
Can I make a substitute that’s gluten-free? Yes, use tamari instead of soy sauce, and ensure your vegetable broth or miso paste is certified gluten-free. Plain water with salt is also gluten-free.
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