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How to Substitute for a Can of Condensed Chicken Broth

by Dan Ketchum, studioD

Condensed chicken broth lends itself to all sorts of recipes, from sauces and sides to savory meat dishes. Chiefly, this pre-made product gives recipes a salty chicken flavor, so those are the key elements to look for in seeking a substitute. Thankfully, the simple ingredients of condensed chicken broth -- mostly water, chicken stock and salt -- make finding a suitable replacement a fairly painless task.

Make your own condensed chicken broth in a pinch. Simply combine one part water with one part chicken stock, sold in boxes at most grocery stores. Add salt to taste if it's not on the stock's ingredient list. One cup of stock equals about one can of condensed chicken broth. Each recipe is different, so taste as you go; add more stock to the recipe to increase the chicken flavor as needed.

Substitute bouillon for stock if you don't have chicken stock on hand. Add about one bouillon cube to a cup or can of water to stand in for a can of condensed chicken broth. Like chicken stock, making a broth from bouillon cubes won't greatly alter the taste or texture of your recipe, and this substitute lends itself to versatile dishes, such as as gravies, marinades, soups and stews.

Use a can of non-condensed chicken broth, which may be easier to come by than the condensed variety. Regular chicken broth is simply condensed chicken broth with more water, so if your recipe calls for water, cut down on the amount of water. Due to variations in recipes and how much water each brand of chicken broth contains, you'll have to rely on your taste and good judgment here -- add the broth first, then have a taste and add additional water as needed.

Items you will need
  •  Chicken stock
  •  Chicken bouillon cubes
  •  Non-condensed chicken broth
  •  Milk
  •  Butter
  •  Flour
  •  Salt
  •  Pepper


  • Create you own chicken stock by bring a mix of cold water, chicken parts -- including meat, bone and skin -- seasonings and veggies to a boil and letting the pot simmer for a few hours. Strain the liquid and refrigerate or freeze it. Refrigerated stock lasts for about a week or so while frozen stock can last for months.
  • If you don't mind a change in texture, substitute a homemade condensed cream of chicken soup at a one-to-one ratio. Mix roughly 1/2 cup of chicken stock,1/2 cup of milk and a few tablespoons each of butter and flour. Add salt and pepper to taste, if desired. This substitute retains the chicken flavor, but gives your recipe a richer, creamier texture, making it a good option for thick, savory sauces.
  • For more flavorful stocks or broths, simmer them on the stove. As the water evaporates, the chicken flavor becomes more intense. Simmer and taste periodically until you find the perfect flavor for your recipe.

About the Author

Dan Ketchum has been a professional writer since 2003, with work appearing online and offline in Word Riot, Bazooka Magazine, Anemone Sidecar, Trails and more. Dan's diverse professional background spans from costume design and screenwriting to mixology, manual labor and video game industry publicity.

Photo Credits

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