Condensed chicken broth is a commercially prepared product that is usually double strength and contains quite a bit of salt. The chicken flavor is more pronounced than regular broth. It's used in soups, of course, but also stews and casseroles. Sometimes it's used diluted and sometimes in the condensed form. Whisking 2 tbsp. of flour into a 15 oz. can of condensed chicken soup and then bringing to a boil turns the broth into a lightly flavored gravy.
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Boil 2 cups of water. Most chicken broth is contained in a 15 oz. can. 2 cups of water is 16 oz.
Add 4 tsp. of dried chicken broth or four bouillon cubes meant to be diluted normally at a ratio of 1 tsp. to 1 cup of water. Stir. This solution is the same concentration as condensed chicken broth.
Pour out 1 oz. if the recipe calls for a can of condensed chicken broth and use the rest in the recipe. If your measuring cup isn't marked in ounces. Pour out 2 tbsp and save for another use.
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Substitute condensed vegetable broth for the chicken broth in the same ratio.
Use 4 tsp. or cubes, of dehydrated vegetable broth in 2 cups of boiling water.
Use wine, beer, milk, cream, tomato juice or even water and add extra salt to make up for the high sodium content in the condensed chicken broth. How much salt you add is up to you. Start with 1/4 tsp.
Boil down 4 cups of homemade chicken broth to 2 cups.
Use the seasoning packets that come with prepared dried chicken soup mixes. Most call for 2 cups of water added to the dried soup mix, so add two seasoning packets to 2 cups of water for condensed strength.
If the recipe calls for a can of condensed chicken broth and a can of another liquid, such as milk, don't double the dried chicken broth powder or double the amount of bouillon cubes.
Only substitute beef broth if the dish is highly flavored. Chicken broth has a milder taste and is a light golden color while beef broth has stronger flavor and is dark brown.
Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.