Chicken Broth
Chicken broth is a savory liquid simmered from chicken, often with aromatics, and is one of the most widely used cooking bases across global cuisines, from soups to rice dishes.
How to buy
Available boxed, canned, or as a bouillon concentrate; check sodium content, since it varies widely. 'Broth' is typically lighter and made from meat, while 'stock' is richer and made from bones -- either works for most recipes, but stock gives more body.
How to store
Unopened broth is shelf-stable per the label. Once opened, refrigerate and use within 4 to 5 days, or freeze in portions for several months.
Culinary profile
- Flavor
- A savory, mildly rich chicken flavor that ranges widely in quality -- from thin and salty in cheaper versions to deeply savory in well-made ones.
- Texture
- A thin, pourable liquid; good homemade versions gel slightly when chilled thanks to natural gelatin from the bones.
- Aroma
- A warm, savory chicken and aromatic vegetable smell.
How to prepare
- Simmered as soup base — Used as the primary liquid for countless soups and stews.
- Used to cook grains — Swapped in for water when cooking rice or grains for extra flavor.
- Reduced into sauce — Simmered down to concentrate flavor for a quick pan sauce.
- Used for braising — Added to the pot when braising meat or vegetables for depth.
Classic dishes
American
- Chicken noodle soup — A comforting soup of chicken, noodles, and vegetables simmered in chicken broth.
- Chicken and rice — A simple one-pot dish where rice absorbs the savory flavor of chicken broth.
- Matzo ball soup — A classic Jewish-American soup of fluffy dumplings in rich chicken broth.
- Chicken and dumplings — Tender dumplings simmered directly in rich, savory chicken broth.
Italian
- Risotto — Rice slowly cooked with ladled chicken broth until creamy and tender.
Mexican
- Tortilla soup — A spiced tomato and chicken broth soup topped with crisp tortilla strips.
Chinese
- Congee — Rice porridge simmered low and slow, often in chicken broth, until creamy.
Indian
- Chicken biryani — Spiced layered rice cooked using chicken broth for depth of flavor.
French
- French onion soup — Caramelized onions simmered in a rich broth, sometimes built on chicken stock.
Thai
- Khao soi — A coconut curry noodle soup built on a chicken broth base.
Greek
- Avgolemono soup — A lemony, egg-thickened chicken broth soup with rice or orzo.
Vietnamese
- Pho ga — A fragrant Vietnamese noodle soup built on a long-simmered chicken broth.
Spanish
- Paella — Saffron rice cooked with chicken broth, often alongside chicken and seafood.
Middle Eastern
- Chicken tagine — A slow-braised North African stew built on chicken broth, spices, and preserved lemon.
Cajun & Creole
- Gumbo — A roux-thickened stew often built on a rich chicken broth base.
Caribbean
- Sancocho — A hearty root vegetable and meat stew simmered in a savory broth.
Substitutions
- Vegetable Broth — Vegetable broth substitutes 1:1 for a vegetarian version, though it will taste lighter and less rich than chicken broth.