˝ cup chicken broth
Chicken broth is low in calories and fat, with minimal protein unless made from meat-heavy recipes; homemade versions may contain collagen and gelatin supporting joint and gut health. Commercially produced broths vary widely in sodium content.
About
Chicken broth is a liquid cooking medium made by simmering chicken bones, meat, and aromatics (such as onions, celery, and carrots) in water for an extended period. The resulting flavorful liquid is strained and used as a base for soups, sauces, and braised dishes. Chicken broth differs from chicken stock primarily in cooking time and collagen content—broth is typically simmered for 1-2 hours and produces a lighter, more delicate flavor, while stock requires 4-8+ hours of simmering to extract deep gelatin and body. Commercial chicken broths are available as shelf-stable canned or boxed products, or as concentrate, while homemade versions offer superior flavor and control over sodium content.
Culinary Uses
Chicken broth serves as a foundational ingredient in global cuisines, functioning as the liquid base for soups ranging from simple chicken noodle to refined French consommés and Asian ramen broths. It is used to cook grains (rice, quinoa), braise vegetables and meats, and deglaze pan drippings for pan sauces. The ingredient is essential in risotto-making, where it is added gradually to create a creamy texture, and in poaching applications where it gently cooks proteins while infusing flavor. Its mild, savory character makes it versatile enough for both European and Asian culinary traditions.