How to make chicken broth with chicken bouillon powder

My home­made chick­en bouil­lon pow­der is your one-stop kitchen solu­tion for punch­ing up the chick­en fla­vor in stocks, soups and stews, gravies and casseroles. Add this sim­ple chick­en stock pow­der to cook­ing water when you make rice, lentils or pas­ta for instant uma­mi fla­vor. Or, sim­ply dis­solve one or two tea­spoons in 1 cup of water to make chick­en broth. Plus, it’s veg­an, gluten free, sug­ar free and dairy free!

I’ve been work­ing on this chick­en bouil­lon pow­der recipe for quite a while now. The goal has been to try and come up with a gluten free bouil­lon pow­der blend that has true to chick­en fla­vor, but is also gluten free and sug­ar free. I want­ed it to dis­solve in water, to cre­ate fla­vor­ful chick­en broth. 

Most­ly, I want­ed our favorite recipes to be safe for gluten intol­er­ant fam­i­ly mem­bers. But, it was impor­tant to retain the great chick­en fla­vor in those orig­i­nal recipes. Because are the dish­es my fam­i­ly loves.

I knew that nutri­tion­al yeast would be the base of my bouil­lon recipe. I’ve used it to devel­op rich fla­vor in gluten free and Whole30 recipes, in the past. It had to work in any recipe that called for chick­en broth or bouil­lon. This scrump­tious Zup­pa Toscana is a fam­i­ly favorite example. 

The trick was dis­cov­er­ing just the right herbs and sea­son­ings and com­bin­ing them in the cor­rect pro­por­tions. I’m so pleased with this final ver­sion of chick­en bouil­lon pow­der! I feel like it real­ly does have the chick­en fla­vor and aro­ma I was hop­ing for. It makes an excel­lent chick­en broth for cook­ing, too. I can’t wait for you to try it!

This easy chick­en bouil­lon pow­der is going to become a famil­iar ingre­di­ent in my new recipes and I hope to go back and edit old recipes to include it, over time.

The Ingredients

• Nutri­tion­al Yeast (see below)
• Good Qual­i­ty, Fine Grain Sea Salt (I used red. Use what­ev­er fine grain sea salt you nor­mal­ly have on hand.)
• Onion Pow­der
• Gar­lic Powder
• Dried Pars­ley
• Rubbed Sage / Dried Sage
• Dried Rose­mary
• Dried Thyme
• Turmer­ic Powder
• Black Pep­per

What Is Nutritional Yeast?

Nutri­tion­al yeast is loaded with vit­a­mins, min­er­als and pro­teins and it’s a com­plete­ly nat­ur­al food. It is NOT the same thing as baker’s yeast, for mak­ing bread, or brewer’s yeast; so please don’t try to use either of those as a substitute. 

Nutri­tion­al yeast grows on sug­ar cane and beet molasses. Pro­duc­ers heat the yeast to deac­ti­vate it, after it’s harvested. 

It’s a good source of B vit­a­mins, folate and niacin. It con­tains 18 amino acids, 9 of which make it a com­plete pro­tein. Fiber and glu­tathione are more ben­e­fi­cial com­po­nents of nutri­tion­al yeast. Plus, it’s dairy-free, soy-free and gluten free.

I use *nutri­tion­al yeast in a lot of my recipes. Home­made Taco Sea­son­ing is a pop­u­lar one. Nutri­tion­al yeast is a whole­some ingre­di­ent I always keep on my pantry shelves. I also use it to fla­vor soups and stews, as well as chick­en broth. 

I’ve recent­ly seen that you can buy it at Wal­mart, now. And, I’m guess­ing many local mar­kets also car­ry nutri­tion­al yeast. I use quite a lot, so I typ­i­cal­ly buy it in bulk, on Ama­zon [affil­i­ate link].

Nutri­tion­al yeast is a big con­trib­u­tor to the chick­en fla­vor and adds to the savori­ness of the recipe so you can pro­duce the best tast­ing chick­en broth possible.

Why Make Your Own Bouillon Powder?

1. Fla­vor: There is sim­ply no com­par­i­son. Home­made bouil­lon has deep­er fla­vor and uses all the herbs and sea­son­ing you would use to roast a chick­en. Your recipes will take on those famil­iar fla­vors and aromas.
2. Salt: I can con­trol the salt in this recipe. You can adjust the lev­els to your own tastes. But, don’t elim­i­nate it. Read the FAQs below for why.
3. MSG: Many com­mer­cial brands rely on MSG to get any fla­vor into their prod­uct. Unfor­tu­nate­ly, my hus­band gets ter­ri­ble headaches from MSG. So, hav­ing a chick­en bouil­lon sub­sti­tute that does­n’t make him ill is a HUGE bonus.
4. Aro­ma: The homey, com­fort­ing aro­ma of the roast chick­en herbs wafts out of the jar, every time I open it. And all the deli­cious fla­vor those aro­mat­ic herbs bring gets cooked into my dish­es. Heavenly!
5. Fillers, Preser­v­a­tives, Chick­en Fat Pow­der: If you read the label of com­mer­cial bouil­lon you might notice fillers, preser­v­a­tives, anti-clump­ing agents, sug­ar and even pow­dered chick­en fat. I don’t need those in my chick­en broth and I don’t add any to the bouil­lon I use to make it.

FAQs About Homemade Bouillon Powder

What are the func­tions of salt in bouil­lon pow­der? Can I leave it out?

The Short Answer? No. Don’t leave out the salt. Here’s why.

The Long Answer: Hon­est­ly, all recipes (even sweet ones) need a lit­tle salt. And savory recipes, espe­cial­ly, need an ade­quate amount. The goal isn’t to taste salt, but to taste deep­er tones of the fla­vors you’re cook­ing into your dish. Salt, in the appro­pri­ate amount, can do that.

While I agree that com­mer­cial bouil­lon brands can be pret­ty heavy-hand­ed with salt, I have test­ed and retest­ed this recipe to find a good bal­ance. There’s enough to enhance fla­vor with­out over­whelm­ing the food with salti­ness. Remem­ber, it will be super dilut­ed when added to recipes.

Salt is a nat­ur­al fla­vor enhancer. When you use small amounts, it decreas­es bit­ter fla­vors while boost­ing sweet, sour and uma­mi. In larg­er quan­ti­ties, salt actu­al­ly dimin­ish­es sweet­ness, but enhances savori­ness. Which is fan­tas­tic in your favorite com­fort food recipes.

Salt also enhances the tex­ture of foods, works as a nat­ur­al preser­v­a­tive and includes essen­tial minerals.

Of course, you should always deter­mine the right amount of salt for you and your fam­i­ly. And def­i­nite­ly adjust the recipe to your own needs. How­ev­er, I would encour­age you to try the recipe, as writ­ten, before adjust­ing salt levels.

Do bouil­lon cubes go bad? (or bouil­lon pow­der?)

You can expect chick­en bouil­lon pow­der (or cubes) to last 12 to 18 months. The fla­vor may weak­en if you go much past 12 months, though. I use it often, so I’ve nev­er had a batch last that long. 

How to Make Chicken Bouillon Powder

1. Com­bine all ingre­di­ents in a high speed blender or smooth­ie blender pitcher. 
2. Cov­er the blender jar tight­ly with a lid and then blend to cre­ate a pow­der of even con­sis­ten­cy and to ful­ly incor­po­rate and dis­trib­ute all the ingredients.
3. Leave the lid on the blender jar for a minute or two. This will allow the pow­der to set­tle. And, you won’t get a big puff of bouil­lon out into your kitchen.
4. Seal the chick­en bouil­lon pow­der into an air­tight con­tain­er. Store it in a cool dark cup­board with oth­er herbs, spices and sea­son­ing blends.
5. To cre­ate broth with the bouil­lon, dis­solve 1 tea­spoon in 1 cup of hot water. Sub­sti­tute in recipes call­ing for bouil­lon in a 1 to 1 ratio.

Recipes to Use Chicken Bouillon Powder In

You will be able to cre­ate broth/stock for recipes or add the bouil­lon to the recipe as an ingre­di­ent. Here are some recipes that it will work beau­ti­ful­ly in:

• Chick­en Pot Pie Soup
• Jalapeno Chick­en and Corn Chowder
• Lentils and Rice Casserole
• 10 Minute Mex­i­can Rice
• Slow Cook­er Char­ro Beans (Pin­to Beans)
• Creamy White Chick­en Chili

• Instant Pot Poblano Chick­en Chili
• Col­can­non Soup
• Zup­pa Toscana
• Avo­ca­do Lime Chick­en Soup
• Easy Stuffed Pep­per Soup
• Slow Cook­er Refried Beans

I hope you’ll make this recipe, soon, and enjoy it in your own favorite fam­i­ly dish­es. Have a won­der­ful­ly blessed week­end, Friend!!

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Description

Easy Home­made Chick­en Bouil­lon Pow­der adds deli­cious roast chick­en fla­vor and aro­ma to your recipes.  It’s veg­an, gluten free, dairy free and sug­ar free.  The bal­ance of salt to herbs to nutri­tion­al yeast cre­ates a rich and fla­vor­ful broth to use in your favorite dish­es.  Healthy and tasty!

• 1 cup Nutri­tion­al Yeast
• 1/4 cup sea salt
• 1/4 cup onion powder
• 1/4 cup gar­lic powder
• 1/4 cup dried pars­ley leaves
• 1 Table­spoon rubbed sage
• 2 tea­spoons dried thyme
• 2 tea­spoons dried rosemary
• 2 tea­spoons turmer­ic powder
• 2 tea­spoons black pepper

1. Com­bine all ingre­di­ents in a high speed blender or smooth­ie blender pitcher.
2. Cov­er the blender jar tight­ly with a lid and then blend to cre­ate a pow­der of even con­sis­ten­cy and to ful­ly incor­po­rate and dis­trib­ute all the ingredients.
3. Leave the lid on the blender jar for a minute or two. This will allow the pow­der to set­tle. And, you won’t get a big puff of bouil­lon out into your kitchen.
4. Seal the chick­en bouil­lon pow­der into an air­tight con­tain­er. Store it in a cool dark cup­board with oth­er herbs, spices and sea­son­ing blends.
5. To cre­ate chick­en broth with the bouil­lon, dis­solve 1 tea­spoon in 1 cup of hot water. Sub­sti­tute in recipes call­ing for bouil­lon in a 1 to 1 ratio.

• Prep Time: 5 min
• Cook Time: 0 min
• Cat­e­go­ry: sea­son­ing, spice blend, soup
• Method: cold prep
• Cui­sine: Amer­i­can

How do you make chicken broth with chicken powder?

Is chicken bouillon powder the same as broth?

How do you turn chicken bouillon into stock?

Can chicken powder be used as chicken stock?