x 14½-ounce can chicken broth

Chicken broth is a liquid stock made by simmering chicken bones, meat, and aromatics (such as onions, celery, and carrots) in water for an extended period, typically 1-2 hours. The resulting clear to amber-colored liquid is strained to remove solids and contains gelatin, collagen, and dissolved minerals extracted from the chicken and vegetables. Commercial canned chicken broth is a standardized, shelf-stable version of this traditional preparation, often seasoned with salt and sometimes thickened slightly. The flavor is savory and mild, with subtle chicken undertones, making it a versatile base for soups, sauces, and braised dishes.

Chicken broth serves as a fundamental cooking liquid across numerous global cuisines, functioning as the base for soups (such as chicken noodle or tortilla soup), risottos, and grain pilafs. It is used to braise proteins, cook vegetables, and create pan sauces and gravies with concentrated flavor. In Asian cuisines, it appears in congees, pho, and hot pots; in European traditions, it anchors cream-based soups and French sauces. Canned broth offers convenience for quick meals while lacking the depth of homemade versions. It can be reduced to concentrate flavor or used undiluted depending on desired intensity.