x 14-oz cans chicken broth

CondimentsYear-round

Chicken broth is a low-calorie source of protein and collagen-derived amino acids, with typical servings providing minimal fat and carbohydrates. It contains sodium and some minerals such as potassium and magnesium, though exact composition depends on processing and additives.

About

Chicken broth is a flavorful liquid prepared by simmering chicken bones, meat, and aromatic vegetables in water for an extended period, then straining to remove solids. The resulting stock or broth serves as a foundational ingredient in countless dishes across global cuisines. Commercial canned versions typically contain chicken meat and bones simmered with water, salt, and sometimes vegetables and seasonings, then heat-processed and sealed for shelf stability. Broth differs from stock in that it is typically seasoned and ready to consume, whereas stock is a more neutral foundation meant for further cooking.

Chicken broth ranges in color from pale golden to deeper amber depending on cooking time and ingredients used. It possesses a savory, umami-rich flavor profile with subtle notes of chicken and herbs. Quality varies significantly between brands; premium broths contain minimal additives, while others may include starches, soy sauce, or hydrolyzed proteins as flavor enhancers.

Culinary Uses

Chicken broth serves as a fundamental building block in soups, stews, braises, and risottos across numerous culinary traditions. It is essential in Asian cuisines (particularly in pho, congee, and hot pots), European kitchens (French onion soup, minestrone), and Latin American cooking (pozole, asopao). Beyond liquid-based dishes, broth is used to cook grains such as rice and quinoa, deglaze pans after searing proteins, and create pan sauces.

Canned broth offers convenience for home cooks while maintaining adequate flavor depth when quality brands are selected. It can be used as a direct substitute for homemade stock in most applications, though reduction may concentrate flavors differently. Dilution with water is often necessary to reduce sodium levels in heavily salted commercial varieties.

Forms & Preparations

  • Canned liquid — Ready-to-use broth in 14-oz, 32-oz, or larger cans; requires no preparation beyond heating.
  • Carton or aseptic package — Shelf-stable liquid broth in paper or plastic containers; similar to canned but lighter and easier to open.
  • Concentrated liquid or paste — Reduced broth or paste form that requires dilution with water; offers better storage and portion control.
  • Bouillon cube or granules — Dehydrated and compressed broth; reconstituted by dissolving in hot water at a 1:1 ratio or per package directions.
  • Powder (freeze-dried) — Powdered broth made through freeze-drying; dissolves quickly in hot water with minimal waste and extended shelf life.

Substitutes

  • Unknown — Simmer chicken bones, aromatics, and water for 4-8 hours. Use in equal quantities as a direct replacement with superior flavor depth; adjust seasonings as needed since homemade lacks added salt.
  • Unknown — Substitute 1:1 for a vegetarian alternative; flavor will be lighter and less rich, so consider adding soy sauce or miso for umami depth.
  • Unknown — Use 1:1 for deeper, richer flavor in stews and braises; less suitable for Asian dishes where chicken flavor is essential.
  • Unknown — Substitute 1:1 for umami-forward applications; especially effective in Asian cuisines and vegetarian preparations.
  • Unknown — Use 1 cube per cup of water; provides convenience but typically contains more sodium and artificial additives than quality canned broth.