What’s Really in Your Chicken Broth? The Surprising Truth Behind This Kitchen Staple

Have you ever grabbed a carton of chicken broth from the store without giving a second thought to what’s actually in it? I know I have! For years, I’d just toss it in my cart whenever a recipe called for it. But after diving deep into the world of broths and stocks I’ve discovered there’s so much more to this humble kitchen staple than meets the eye.

Whether you’re using it as the foundation for a comforting soup or adding flavor to your rice dishes, understanding what’s really in your chicken broth can make a huge difference in your cooking. Let’s explore the ingredients that make up both store-bought and homemade versions, and why the difference matters.

The Store-Bought Chicken Broth Mystery

When you pick up a box or can of chicken broth from the supermarket, you might be surprised to discover the first ingredient listed is often. “chicken broth.” Wait, what? That’s like saying the first ingredient in ketchup is ketchup!

Common Ingredients in Store-Bought Chicken Broth

Store-bought chicken broth typically contains:

• Chicken broth/stock concentrate – The base ingredient that’s been diluted with water
• Water – Used to dilute the concentrated base
• Salt – Often high amounts, sometimes providing 25% of your daily sodium in just one serving
• Yeast extract – Adds umami flavor and can be a hidden source of MSG
• Chicken fat – Provides richness and mouthfeel
• Natural flavors – A broad term that can include many things
• Vegetable extracts – Often carrot, celery, and onion flavors rather than actual vegetables
• Caramel color – Added just for appearance to give a golden hue
• Monosodium glutamate (MSG) – Not always listed directly; sometimes hidden in “yeast extract”

Many big brands like Swanson, Progresso, and College Inn start with a highly concentrated stock from third-party manufacturers like Symrise, Essentia Protein Solutions, or Kerry Group. This concentrate is then diluted and customized with various additives before being packaged for consumers.

As one General Mills spokesperson (Progresso’s parent company) admitted, “Our recipe starts with a broth concentrate and then we add in water and additional ingredients to create the great tasting Progresso Chicken Broth.”

The Homemade Difference

In stark contrast, homemade chicken broth contains only a handful of simple ingredients:

• Chicken bones/carcass – Provides flavor, nutrients, and gelatin
• Water – The base liquid
• Vegetables – Typically onions, carrots, and celery (mirepoix)
• Herbs – Common choices include bay leaves, thyme, and parsley
• Peppercorns – For subtle seasoning
• Apple cider vinegar – Helps extract nutrients from bones (optional)

That’s it! No mysterious “natural flavors,” no MSG, no caramel coloring – just real food ingredients simmering together.

Why Chicken Bones Matter

The type of chicken parts you use makes a significant difference in your broth. Here’s what works best:

Best Choices for Homemade Broth:

• Chicken carcasses/frames – The bones and cartilage after the meat has been removed; provides excellent balance of flavor and gelatin
• Wing tips – High in gelatin and flavor
• Chicken feet – Excellent source of collagen and gelatin (4-6 will enhance your broth)

Less Ideal Choices:

• Chicken breast – Wasteful and doesn’t provide enough flavor
• Whole chicken – Requires too much water to cover, resulting in diluted flavor
• Skin-on pieces – Makes the broth overly fatty and greasy
• Roasted chicken carcass – Doesn’t yield enough flavor on its own

The Clear Difference Between Store-Bought and Homemade

If you’ve ever made homemade chicken broth, you’ve probably noticed how it gels when refrigerated – something store-bought versions never do. This gelatin content is one of the main differences, as noted by cookbook author J. Kenji López-Alt:

“Boxed stock has virtually no gelatin, which means that it does not have the viscosity and richness of a homemade stock. A homemade stock will thicken and intensify as it reduces, while a store-bought stock will remain thin and watery until it completely boils away.”

The key differences include:

1. Gelatin content – Homemade broth gels when cold due to collagen from bones
2. Reduction properties – Homemade broth gets richer when reduced; store-bought just gets saltier
3. Flavor depth – Homemade has complex, natural chicken flavor
4. Salt level – Homemade is unsalted, allowing you to control seasoning
5. Nutritional profile – Homemade contains more natural nutrients and beneficial compounds

How to Make Your Own Chicken Broth

Making chicken broth at home is surprisingly simple! Here’s a basic method:

1. Gather ingredients – 2 kg (4 lbs) chicken carcasses, 1 carrot, 1/2 onion, 1 celery stalk, 2 bay leaves, 2 thyme sprigs, 3 parsley sprigs, 1/2 tbsp peppercorns, 1 tbsp apple cider vinegar, and 3 liters (quarts) of water

2. Combine in pot – Place everything in a large stockpot

3. Bring to boil – Then reduce to a gentle simmer

4. Skim foam – Remove any foam that rises to the surface (this helps keep the broth clear)

5. Simmer 3-4 hours – Uncovered, maintaining just a gentle bubble

6. Strain – Remove solids using a fine mesh strainer

7. Cool and skim fat – Refrigerate overnight, then remove the solidified fat layer

8. Store – Keeps for 5 days in the fridge or 6 months in the freezer

That’s it! The actual hands-on time is only about 15-20 minutes.

Brown vs. White Chicken Stock

There are actually two main types of chicken stock:

• White stock – Made with raw bones simmered in water; cleaner, more neutral flavor that’s versatile for many dishes
• Brown stock – Made with roasted bones for a deeper, more complex flavor and darker color

Most store-bought broths are designed to mimic white stock, and that’s the type we’ve focused on in this article.

What to Do With Your Homemade Chicken Broth

Homemade broth shines in these applications:

• Clear soups – Chicken noodle soup, wonton soup
• Rice dishes – Risotto, paella, pilaf
• Sauces and gravies – The gelatin creates silky, rich textures
• Braises and stews – Adds depth and richness
• Vegetable soups – Elevates simple soups like mushroom or pumpkin

Storing and Using Homemade Broth

Once you’ve made your broth:

• Refrigerate – Keeps for 5 days; will become gelatinous when cold (this is good!)
• Freeze – Store in 1-cup portions for easy use; lasts up to 6 months
• Use from cold – The jellied texture melts quickly when heated
• Salt adjustment – Add approximately 1/4 tsp salt per cup to match the salt level of store-bought

The Truth About Bone Broth

You might have noticed the bone broth trend that swept through wellness communities a few years back. Is it actually different from regular broth?

According to nutrition expert Marion Nestle, bone broth isn’t particularly special: “Broth is the water extract of whatever it is extracting. It will have the water-soluble nutrients, including collagen from animal bones. Those nutrients are also available from many other foods, making it nothing special.”

In terms of labeling, there’s little regulation. As one FDA spokesperson noted, “The FDA does not have specific regulatory definitions for ‘stock,’ ‘broth,’ or ‘bone broth’…it is the responsibility of the manufacturer of a food to comply with current food labeling regulations.”

Is Store-Bought Chicken Broth Bad?

Let me be clear – I’m not saying store-bought broth is evil or dangerous. The convenience factor can’t be denied! But understanding what’s actually in it helps you make informed choices about when to use it and when homemade might be worth the effort.

If you do buy store-bought, look for options with:

• Shorter ingredients lists
• No artificial flavors or colors
• Lower sodium content
• Minimal additives

Bottom Line: Is Homemade Worth It?

While packaged chicken broth offers convenience, the difference in flavor, versatility, and nutritional value makes homemade broth worth considering, especially for:

• Special meals where flavor really matters
• Dishes where the broth is a prominent component
• Recipes that require reduction (sauces, jus, etc.)
• When you want to control salt content

For everyday cooking when you’re in a hurry, there’s no shame in reaching for the box or can. But now you know what’s really in it!

FAQ About Chicken Broth

What’s the difference between chicken stock and broth?
Technically, broth is made with whole pieces of chicken including meat, while stock is made with just bones and simmers longer to extract more collagen. However, in practice, many cooks use the terms interchangeably.

Can I use veggie scraps in my chicken broth?
Absolutely! Save carrot peels, celery ends, and onion scraps in a freezer bag, then toss them into your stock pot when making broth.

Can I make chicken broth in a pressure cooker?
Yes! A pressure cooker dramatically reduces cooking time to about 45-60 minutes while still extracting great flavor.

Is chicken broth actually healthy?
Homemade chicken broth contains beneficial nutrients like amino acids, minerals, and gelatin. Store-bought versions have fewer of these benefits and often contain added sodium and other additives.

So next time you reach for that carton of chicken broth, you’ll know exactly what you’re getting – and maybe you’ll be inspired to try making your own!