Are you staring at a recipe that calls for broth and wondering if you can swap chicken broth for vegetable broth (or vice versa)? I’ve been there! Whether you’re making a hearty soup, cooking grains, or creating a sauce, knowing the difference between these two pantry staples can seriously up your cooking game
In this article, I’ll break down everything you need to know about chicken broth vs. vegetable broth so you can make smart substitutions and enhance your recipes!
The Fundamental Differences: A Quick Overview
Before diving into details, here’s a simple comparison of the main differences:
| Feature | Chicken Broth | Vegetable Broth |
|---|---|---|
| Base ingredients | Chicken bones, meat, vegetables | Only vegetables, herbs, seasonings |
| Flavor | Richer, deeper, slightly sweet | Lighter, fresher, more neutral |
| Texture | Thicker, more viscous (thanks to gelatin) | Thinner, more watery consistency |
| Nutritional profile | Higher protein (5-7g per cup), 30-50 calories | Lower protein (1-2g per cup), 10-20 calories |
| Dietary suitability | Not for vegetarians/vegans | Suitable for most diets |
| Storage life | 3-4 days refrigerated | 1-2 days refrigerated |
What Exactly Is Chicken Broth?
Chicken broth is a savory liquid made by simmering chicken (bones and meat), vegetables, herbs, and seasonings until they infuse their flavors into the water. The chicken parts release collagen and gelatin during cooking, giving chicken broth its distinctive texture.
Key Ingredients in Typical Chicken Broth:
- Whole chicken or chicken parts
- Onions
- Carrots
- Celery
- Leeks
- Parsnips
- Garlic
- Herbs (thyme, parsley, rosemary, bay leaves)
- Salt
- Whole black peppercorns
The traditional method involves sautéing vegetables first, adding chicken pieces, covering with water, and simmering for about an hour before straining.
What Exactly Is Vegetable Broth?
Vegetable broth is made by simmering vegetables, herbs, and seasonings in water until the liquid becomes infused with their flavors. Unlike chicken broth, it contains no animal products, making it suitable for vegetarian and vegan diets.
Common Ingredients in Vegetable Broth:
- Celery
- Leeks
- Onions
- Carrots
- Tomatoes
- Green peppers
- Turnips
- Garlic
- Herbs (parsley, thyme)
- Black peppercorns
- Olive oil
- Salt
For the best vegetable broth, many chefs recommend using a mix of both caramelized and roasted vegetables to develop depth of flavor.
Nutritional Differences Worth Noting
When it comes to nutrition, chicken broth has some distinct advantages, while vegetable broth shines in other areas:
Chicken Broth Nutritional Highlights:
- Higher protein content (5-7g per cup)
- Contains collagen beneficial for joint health
- Provides more calcium, magnesium, and phosphorus
- Contains 30-50 calories per cup
- Higher in sodium (typically)
Vegetable Broth Nutritional Highlights:
- Lower calorie count (10-20 calories per cup)
- Higher in vitamin A, vitamin C, and potassium
- Contains more diverse antioxidants
- Nearly fat-free
- Generally lower in sodium
Texture and Flavor: Can You Tell the Difference?
One of the biggest differences you’ll notice between these broths is their texture and flavor profile.
Chicken Broth Characteristics:
- Richer, deeper flavor with slight sweetness
- More umami notes
- Thicker, somewhat gelatinous texture (especially when cooled)
- More pronounced “mouthfeel” due to collagen content
Vegetable Broth Characteristics:
- Lighter, fresher flavor
- More neutral taste profile
- Thinner, more watery consistency
- Lacks the gelatinous quality of chicken broth
When to Use Each Type of Broth
Knowing which broth works best in different recipes can elevate your cooking!
Best Uses for Chicken Broth:
- Hearty soups (especially noodle or rice-based)
- Cooking grains for a savory flavor
- Deglazing pans for sauces and gravies
- Adding to beans or lentils for extra protein
- Sipping warm when sick (it’s not just an old wives’ tale!)
Best Uses for Vegetable Broth:
- Light garden soups that highlight vegetable flavors
- Poaching delicate proteins like fish
- Cooking grains for a cleaner, lighter taste
- Making risotto without a meaty background
- Any dish where you want to avoid animal products
Can You Substitute One for the Other?
The big question many cooks have: can you swap these broths? The simple answer is yes, but with some considerations.
Vegetable broth can be substituted for chicken broth in most recipes. The flavor will be slightly different, but it often works well, especially in dishes where broth isn’t the star ingredient.
When substituting vegetable broth for chicken broth, keep in mind:
- Vegetable broth is a bit sweeter, so you might need to adjust seasonings
- You’ll lose some of the richness and depth that chicken broth provides
- The dish will have a lighter overall flavor
When substituting chicken broth for vegetable broth:
- The dish will have a more savory, richer profile
- It won’t be suitable for vegetarians or vegans
- The flavor might be more dominant than intended
Storage and Shelf Life Differences
Another practical difference between these broths is how long they last:
Chicken Broth Storage:
- Refrigerated: 3-4 days
- Frozen: 4-6 months
Vegetable Broth Storage:
- Refrigerated: 1-2 days (it tends to spoil faster)
- Frozen: 4-6 months
Making Your Own Broths: Pro Tips
We’ve all had those moments when we open the pantry and realize we’re out of broth. Here are some tips for making your own (and trust me, homemade is WAY better than store-bought):
For Amazing Chicken Broth:
- Don’t over-boil your broth! Carrots, onions, and celery can turn bitter when overcooked.
- Skim off fat and scum from the surface as it forms.
- Consider using a roasted chicken carcass for deeper flavor.
- Nothing goes to waste – use the boiled chicken in sandwiches or salads!
For Flavorful Vegetable Broth:
- Wash your vegetables thoroughly (soak ground vegetables first to remove grit).
- A mix of roasted and fresh vegetables gives the best flavor.
- Use vegetable scraps you’ve saved in the freezer to reduce waste.
- Make it the same day you need it or freeze it, as it has a shorter shelf life.
What About Store-Bought Options?
Let’s be real – sometimes we don’t have time to make broth from scratch. When buying pre-made broths:
- Look for brands with minimal ingredients
- Check sodium levels (many store-bought broths are SUPER salty)
- For chicken broth, higher protein content usually means more actual chicken was used
- For vegetable broth, look for ones with a variety of vegetables, not just onions and carrots
The Verdict: Which is Better?
So which broth reigns supreme? Well, it depends!
Chicken broth is your go-to when you want:
- Rich, deep flavor
- Higher protein content
- Longer refrigerated shelf life
- That classic comfort food feeling
Vegetable broth is your best bet when you need:
- A lighter, more neutral base
- Lower calories
- A vegetarian/vegan option
- A more versatile flavor that won’t overpower delicate ingredients
In my kitchen, I keep both on hand. Vegetable broth is perfect for light spring soups and dishes where I want the vegetables to shine. Chicken broth is my cold-weather comfort, adding richness to hearty stews and gravies.
The Bottom Line
Understanding the difference between chicken broth and vegetable broth gives you the flexibility to make smart substitutions and enhance your cooking. While they have distinct characteristics, both have their place in a well-stocked kitchen.
The next time a recipe calls for broth, you’ll know exactly which to choose – or how to substitute if you’re in a pinch!
Do you have a preference between chicken and vegetable broth? Drop a comment below with your favorite uses for each!
Going for store-bought? Here’s what to look for.
When it comes to store-bought broth and stock, you can take these rules with a grain of salt. And that’s because the federal government doesn’t distinguish between broth and stock—the terms are used interchangeably on product labels and ingredient panels, says Michael Noble, corporate chef for Ariake USA, a large-scale stock manufacturer (since acquired by Kerry Group). Both terms refer to the liquid produced after simmering bones or meat in water (except in the case of vegetable broth/stock, where vegetables take the place of meat); the only stipulation with beef broth is that it has a ratio of 135 parts moisture to 1 part protein. There is no standard for what’s marketed as “bone broth.”
So packaged stock and broth are essentially the same, whether canned or in cartons. In fact, much of the stock and broth sold by different brands originates from a handful of companies that specialize in making base stocks—or broth, if you prefer; how a specific brand adjusts a base stock before packaging explains the wide range of products. “They can have the same ingredients, but they can all taste different,” says Noble. “Small amounts of seasonings make a huge impact.” Sodium content varies widely between brands, which is why some store-bought broths are much saltier than others. Other common ingredients in packaged broth include maltodextrin, a starch that adds body; yeast extract, a flavor enhancer; caramel color, often used in beef broth to turn it brown; and sweeteners.
Generally, higher protein content means the broth was made with a higher ratio of meat. With beef broths in particular, you also might see hydrolyzed vegetable or soy protein among the ingredients. These are primarily used as flavor enhancers but can also drive up the protein content of store-bought broth, says Noble.
The difference between homemade broth, stock, and bone broth:
The primary distinction between broth and stock is how long the liquid is simmered, though a few other nuances set each one apart.
What is broth?: Made by simmering water with vegetables, aromatics, and sometimes animal meat and/or bones for a short period (usually 45 minutes to 2 hours), broth is a light, flavorful liquid that generally stays fluid when chilled. After cooking, it’s strained, seasoned, and usually enjoyed on its own as a soup or a soup base.
What is stock?: Stock is made by simmering water with vegetables, aromatics, and animal bones (sometimes roasted and sometimes with meat still attached) for a slightly longer time, usually 4 to 6 hours. It’s then strained, but not typically seasoned. The extended cook time helps extract the collagen from the connective tissues and bones, which gives stock its rich flavor and mouthfeel. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; instead, it’s used to deglaze a pan or as a base for a rich sauce, gravy, or stew. You can also thin it with water and use it as you would broth.
What is bone broth?: This hybrid of broth and stock is made from roasted bones, sometimes with meat still attached. After cooking, the liquid is strained and seasoned, often meant to be sipped on its own. Bone broth cooks for an extended period—often more than 24 hours—to extract the collagen from the bones and other nutritious compounds and minerals (including glucosamine, amino acids, electrolytes, calcium, gelatin, and more). As such, bone broth is often marketed for its halo of supposed wellness and health benefits, which may be overstated.
Still befuddled by the differences? Consider an example. To make chicken broth, you’ll submerge a whole chicken in a stockpot full of water and aromatics, then simmer the liquid for just over an hour (to make chicken noodle soup, shred the chicken meat and add it back to the broth). The resulting liquid will be clear and sippable. To make homemade chicken stock, skip the whole chicken in favor of chicken bones (the carcass of a rotisserie chicken will work), optionally roasted for 20–45 minutes, until golden or deeply browned. Let the liquid simmer for another 3 hours, drawing the collagen out of the bones to make a richer stock that develops a Jell-O-like wobble as it cools. Simmer for even longer (24-plus hours) to make chicken bone broth, which has the deepest, richest flavor of the three.
Not all broth is made with bones. You can simmer veggies in a pot of water to make vegetable broth. Since they don’t release high quantities of collagen, as animal bones do, the resulting liquid can’t really be called stock, though some store-bought brands market it as such.
Bouillon cubes and powder look like dehydrated stock, but they’re not. The dominant ingredients in chicken or beef bouillon cubes are salt, sugar, and hydrolyzed protein (a compound containing amino acids, often plant-based, but which lend the broth a distinctly savory flavor), with “sufficient chicken and beef extractives to give definite flavor,” according to the FDA. These intensely seasoned cubes also come in flavors like lobster, clam, vegetable, and shrimp bouillon, each with flavor characteristics outlined by the USDA.
Beef or chicken base comes in a jar and is typically made from cooked, ground-up meat with added salt, seasonings, and concentrated stock. Look for a brand that lists meat as the first ingredient—we like the ones from Better Than Bouillon. Both bouillon and base products are extremely salty when reconstituted, so consider them a flavor booster rather than a broth builder.
Another option is chicken powder, seasoned less intensely than other bouillon products, to deliver a pure, complex chicken flavor. The lack of spice or aromatic flavors allows it to blend with a variety of chicken dishes seamlessly; “it works as well in chicken pot pie as it does posole or congee,” writes Epi staffer Wilder Davies.
Alton Brown explains the difference between stock, broth and soup
FAQ
What is the difference between vegetable broth and chicken broth?
The main difference between vegetable broth and chicken broth is that chicken broth is sweeter, more gelatinous, and has a slightly longer shelf life than vegetable stock while including rosemary as a primary herb instead of vegetable broth’s basic core inclusion of thyme. W hich Is Best, Vegetable Broth Vs. Chicken Broth?
Is stock the same as broth?
Technically, stock is not the same as broth. There are a few ways you can differentiate between the two, including texture, seasoning, cooking time, and more. Here are the main differences, along with how to make each. Stock is a gel-like substance made from animal bones (or not for vegetable versions), vegetables, and aromatics.
What is the difference between bone broth and vegetable broth?
Bone broth is a stock that is simmered for a very long time—sometimes as long as 48 hours. It also involves the addition of apple cider vinegar, which aids in the release of nutrients like glucosamine, amino acids and electrolytes. When it comes to vegetable broth vs. stock, they’re the same thing.
Is vegetable broth vegan?
Plus with ingredients such as deactivated nutritional yeast naturally filled with B vitamins, Vegetable Broth not only tastes delicious but when consumed as part of a balanced diet will also support the immune system. With nourishing red miso and Tasmanian kelp, veggie broth is also a wholesome vegan stock alternative.
What is a good vegetable broth?
A good vegetable broth should include both caramelized and roasted vegetables. Vegetable broth can include just about any selection of vegetables preferred. However, the vast majority of recipes feature celery, leek, onions, carrot, tomatoes, green pepper, turnip, garlic, parsley, black peppercorns, olive oil, and salt. Consistency
Can you cook with fresh vegetable broth?
When cooking with fresh vegetable broth, you must be careful about a few things. Firstly, make sure you wash your vegetables properly. If they are ground vegetables (ones that grow in the soil), soak them in water for a while before washing them thoroughly. This will dislodge any deeply set sand and grit.
Is it okay to use vegetable broth instead of chicken broth?
Can I use chicken broth instead of vegetable broth in tomato soup?
What is the healthiest type of broth?
The healthiest broth is generally bone broth due to its rich content of collagen, minerals, and amino acids, which support gut health, the immune system, and the formation of proteins for muscles and tissues. However, the healthiest option can vary based on your specific dietary needs and preferences. For a nutrient-dense, whole-food option, a homemade bone broth from grass-fed beef or free-range chicken bones is ideal. If you are looking for a convenient and healthy option, choose a high-quality, organic bone broth from a reputable brand with minimal ingredients, avoiding those with excessive sodium or added preservatives.
Which is healthier, vegetable stock or broth?
Which is healthier? Generally, store-bought stock contains more vitamins and minerals per cup than store-bought broth.Mar 14, 2023