Chicken stock substitutes
Chicken stock substitutes — 6 options, ranked, with the exact amount
Use Chicken broth
Same amount as the chicken stock
Similar liquid made from chicken meat and bones, often more flavorful.
The best substitutes for chicken stock are chicken broth, vegetable stock, or a mixture of water and bouillon cubes.
- Verdict —
- Works
- Best for —
- soups
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of chicken stock | Verdict |
|---|---|---|---|
| 1 | Chicken brothsoups | Same amountWorks | Works |
| 2 | Vegetable stockvegetarian soups | Same amountTweak it | Tweak it |
| 3 | Bouillon cube + waterquick soups | 1 cube + 1 cup waterWorks | Works |
| 4 | Water + soy saucequick substitutes | 1 cup water + 1 tbsp soy sauceTweak it | Tweak it |
| 5 | Miso paste + waterAsian-inspired dishes | 1 tbsp miso + 1 cup waterTweak it | Tweak it |
| 6 | Beef stockheartier soups | Same amountTweak it | Tweak it |
Chicken broth
similar taste and texture
Similar liquid made from chicken meat and bones, often more flavorful.
- Best for
- soups, stews, sauces, rice
Similar flavor, may be more flavorful but less gelatinous.
Vegetable stock
different taste, similar texture
Vegetable-based liquid with similar depth and umami.
- Best for
- vegetarian soups, stews, sauces, rice dishes
No meat flavor, may need additional seasoning.
Bouillon cube + water
similar taste and texture
Concentrated flavor, very convenient substitute.
- Best for
- quick soups, convenience cooking, emergency substitutes
High in sodium, adjust salt in recipes.
Water + soy sauce
different taste, similar texture
Simple umami-rich alternative.
- Best for
- quick substitutes, Asian-inspired dishes, when you need umami
Simple and quick, adds umami depth.
Miso paste + water
different taste, similar texture
Fermented umami flavor with depth.
- Best for
- Asian-inspired dishes, when you want fermented flavor, vegetarian recipes
Adds fermented umami depth, vegetarian-friendly.
Beef stock
different taste, similar texture
Richer, more intense meaty flavor.
- Best for
- heartier soups, stews, gravies, braised dishes
More intense and meaty than chicken stock.
Questions
4 questionsWhat's the difference between chicken stock and chicken broth?
Chicken stock is made from bones only and is more gelatinous, while chicken broth is made from meat and bones. Stock has more body and gelatin, while broth has more flavor.
Can I use chicken broth instead of chicken stock?
Yes, chicken broth is a good substitute for chicken stock. It has similar flavor and can be used in most recipes that call for chicken stock.
Can I make chicken stock at home?
Yes, simmer chicken bones, vegetables, and herbs in water for 4-6 hours. The longer cooking time extracts more gelatin and flavor from the bones.
Why is chicken stock more gelatinous than chicken broth?
Chicken stock is made from bones only, which contain more collagen. When simmered for a long time, this collagen breaks down into gelatin, giving stock its characteristic body and mouthfeel.
Tips for substituting chicken stock
7 tips- Chicken stock adds depth and richness to dishes
- It's commonly used in soups, stews, and sauces
- Can be used to deglaze pans and add flavor to vegetables
- Store in the refrigerator for up to 4 days or freeze for longer storage
- Can be reduced to concentrate flavor for gravies and sauces
- Pairs well with herbs like thyme, rosemary, and bay leaves
- The gelatin in chicken stock helps create a richer mouthfeel