Emergency Substitutes for Chicken Bouillon

If you're whipping up a dish that calls for chicken bouillon but you're fresh out, think of it as an opportunity to improve the recipe. Substituting for chicken bouillon slightly changes the overall taste of a dish but could have an unexpectedly positive impact on flavor. Sure, bouillon might be convenient, but it's actually less flavorful than stock or broth.

To replace a single chicken bouillon cube or 1 teaspoon of bouillon powder reconstituted with 1 cup of hot water, use 1 cup of chicken broth or stock. Broth is usually rich with herbs and spices, so it's a win. If the recipe doesn't require reconstituting the chicken bouillon granules, use 1 cup of chicken stock for each 1 cube or 1 teaspoon of granules and decrease the other liquids in the recipe by 1 cup.

Vegetable bouillon is a is a great vegetarian-friendly option, but it's not as flavorful as chicken bouillon. To compensate, opt for roasted-vegetable bouillon. Use the same amount called for in the recipe. Roasted vegetable broth can also be used to stand in for chicken bouillon.

Dry white wine gives the recipe a lighter, less salty flavor than using bouillon. Replace 1 teaspoon of bouillon granules or 1 cube with 1/2 cup of white wine and decrease other liquids in the recipe by 1/2 cup. Sherry or vermouth can also be used in the same proportion. Don't use wine if you're serving anyone who's sensitive to alcohol.

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Soy sauce has a rich, deep flavor from the fermentation of soybeans. Though it doesn't taste exactly like chicken bouillon, they're similar in saltiness. For each 1 teaspoon of granules or 1 cube of bouillon, use 1 tablespoon of soy sauce. Taste the recipe before adding any additional salt or salted products—the sodium in the soy sauce might be enough.