Substitutes for Chicken Broth: 5 Best Vegetarian Alternatives!

Chicken broth is made by cooking a whole chicken with various vegetables and spices for a long time. The mixture’s juices are then collected and preserved later in the kitchen. Soups, sauces, and stews can all benefit from chicken broth. It gives any meal a beefy, delicious flavor.

But did you know that you can use vegetable-based broths in place of chicken broth? Yes, you read that correctly. You can substitute chicken broth with vegetable-based broth from the grocery store, such as Swanson’s Organic Low-Sodium Vegetable Broth ,Kitchen Basics Unsalted Vegetable Stock, Imagine’s Organic Low Sodium Vegetable Broth, and More Than Gourmet’s Vegetable Stock are some other products to try.

We’ll go through how these vegetable-based broths that you can use in place of chicken broth in the kitchen.

Best Chicken Broth Substitutes

1. Swanson’s Low-Sodium Organic Vegetable Broth

This vegetable broth is made up of the following ingredients: water, dried carrots, concentrated carrot juices, celery, tomatoes, celeriac, onion, cabbage, salt, yeast extract, and potato flour according to the label. Multiple veggies are added to the soup to obtain that salty, savory broth flavor.

The broth appears clear, with no visible vegetable bits or residues. It’s ideal for clear soup dishes like noodle soups and vegetable consommé.

Because there is no vegetable aroma in this broth, it will appeal to children. It has the aroma of a regular chicken broth. It’s ideal for getting your kids to eat vegetables without realizing it.

One cup veggie broth can substitute 1 cup chicken broth in a recipe. When used in soups, sauces, or stews, it will have the same flavor and consistency as the original.

2. Unsalted Vegetable Stock from Kitchen Basics

Water, carrot, celery, mushroom, onion, red bell pepper, tomato, bay leaf, thyme, and black pepper are among the ingredients in this vegetable stock. The taste and body of this soup have been enhanced by adding additional veggies and aromatic spices.

This broth has the color and texture of beef bone broth instead of the preceding broth. It’s thin and transparent, yet the color is a light brown. It also has a meaty odor to it. The sweetness of the carrots and onions adds a unique flavor to the dish.

You cake use of this vegetable stock in place of chicken broth in recipes. Because of the broth’s qualities, it’s ideal for meat meals without the addition of beef. This broth adds a meaty flavor to no-beef stews, which is very helpful if you’re trying to cut meat out of your diet.

3. Organic Vegetable Broth with Low Sodium from Imagine

Water, canola oil, safflower oil, sunflower oil, carrots, celery, garlic, onion, tomato paste, salt, and spices are all used to make this vegetable broth. Compared to the other broths listed above, this broth has a mix of different healthful oils.

The oils used are similar to those found naturally in chicken broth. The stock has a hazy, yellowish tint to it. It’s a dead ringer for chicken stock.

The soup has a sweet flavor and is light in texture. It has a pleasant, non-vegetable aroma. There’s also a hint of celery flavor.

Use 12 cups of this veggie broth to replace 1 cup of chicken broth because the broth isn’t too strong in flavor. If you prefer your soup salty, a pinch of salt might help it taste even better.

The broth is ideal for creating soups when a family member is sick at home because it is low in sodium. I’m confident that this will speed up their recovery.

4. Vegetable Stock from More Than Gourmet

This vegetable stock contains a unique component: alcohol. Water, lemon juice concentrate, carrageenan (seaweed), carrot, celery, onion, onion powder, roasted garlic powder, tomato paste, and spices are combined with white wine in the broth.

The broth is golden yellow in hue and has a transparent appearance. You wouldn’t guess there’s a vegetable in it because the fragrance is more on the sweet side. However, there is a slight bitterness to the flavor, which could be due to the use of roasted garlic. The wine from the soup is also detectable.

This vegetable stock can be used in place of 1 cup of chicken broth. This has been tested in beef stews. It goes nicely with beef and lamb since the stock helps to mask the meat’s strong odor.

5. Trader Joe’s Organic Vegetable Broth with Low Sodium

This is by far the most cost-effective brand on the list. Water, olive oil, carrots, carrot juice concentrate, celery, garlic, leeks, onions, onion juice concentrate, tomato paste, bay leaf, black pepper, parsley, and thyme are among the ingredients in the broth. To enhance the soup’s flavor, it made extensive use of carrots and onions.

The broth takes on the appearance of a thin pumpkin soup. It’s because the broth is orange in color and thicker in texture.

Carrots, onions, and a hint of tomatoes pervade the soup. Carrots and tomatoes have a sweet flavor that you may detect. It’s not as straightforward as some others, but it’s delicious.

This vegetable broth can be used in place of two cups of chicken broth. This broth is ideal for more decadent sauces and soups. This broth is ideal for adding a hint of carrots and tomatoes to your typical pumpkin soup.

What Is The Most Effective Substitute? (My personal favorite)

Imagine’s Organic Low-Sodium Vegetable Broth has the best quality, smell, and taste, in my opinion. This soup is the cleanest and most balanced of the brands discussed above.

It’s simple to experiment with different spices and ingredients. The aroma and flavor of the vegetables are barely discernible, making them ideal for picky eaters. It’s also a healthier option because it has less sodium.

Frequently Asked Questions

Is Chicken Broth Healthier Than Vegetable Broth?

Yes, it is correct. The more vegetables in the soup, the higher the nutritional value. These vitamins and minerals are necessary for our bodies to stay healthy and fight sickness.

Compared to chicken broth, vegetable broth has fewer calories, fat, and sodium. This is the most acceptable option if you want to take care of your kidneys.

Is it possible to substitute pure water for chicken or vegetable broth?

Yes, you certainly can if there are time restrictions. However, the flavor and texture will not be the same as if you used chicken or vegetable broth. Even though it will not add flavor, it is the healthiest alternative if we compare it to flavored stocks.

You have complete control over the amount of fat and sodium in your food. You can always add Spices and other seasonings to increase the flavor.

Can Vegans consume vegetable Broths?

Yes, they certainly can. Just be sure to read the label to see what ingredients have been added to the soup. It’s not vegan-friendly if it contains animal ingredients, such as dairy or meat bits. All of the vegetable broths listed above are vegan-friendly and can be used to make vegan recipes.

I strongly advise you to make your vegetable broth at home to be safe. It’s simple to make, and there’s no need to waste time deciding which one to buy at the grocery store.

Here’s a basic recipe to get you started.

“Healthy Vegetable Broth Made at Home”

Ingredients:

• 7 quarts water
• One tablespoon extra virgin olive oil
• One sliced onion, whole
• One garlic head, peeled and split in half
• 1 cup carrots, chopped
• 1 cup leeks, chopped
• ginger, cut into 2-inch pieces
• turmeric, cut into 2-inch pieces
• 12 cup sliced mushrooms (any type)
• One teaspoon black pepper
• bay leaves, two pieces
• dried chiles, three pcs
• Six thyme sprigs
• seasonings

Directions:

Sauté your onions in olive oil in a large pot over medium heat until transparent.

Sauté the carrots and leeks for 8 minutes, or until the veggies are tender.

Pour in the water and boil over high heat, stirring constantly.

Reduce the heat to medium-low and stir in the remaining ingredients: ginger, turmeric, garlic, mushrooms, bay leaves, thyme, chiles, and peppercorns. Cover the saucepan and give it a good stir.

Cook for roughly 2 hours after reducing the stock to a simmer. Important Tip: To maintain all the aromas and tastes in the stock, don’t open the lid while it’s boiling.

Turn off the heat and strain the vegetables after 2 hours. Place the vegetables in a separate container to use it later. (Don’t throw away the vegetables or waste food.) Season with salt, pepper, lemon juice, or oil once the broth is clear. You can season it to your liking or keep it plain for later usage.

Keep leftover broth in the fridge for 4-5 days in an airtight container or covered glass jar. If you prepared a large batch, you could freeze some for up to 6 months to use later.

ENJOY!