Soup, chicken broth or bouillon, dry, prepared with water
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is the dehydrated essence of chicken, a concentrated powder or cube that transforms water into a savory, golden broth. Its taste is deeply umami and salty, with a rich, poultry aroma that forms the backbone of countless soups and sauces. Nutritionally, it is incredibly light, providing a mere 4 calories per 100g of prepared broth, making it a flavor powerhouse with minimal macronutrient impact.
💚 Why it's loved
People love it for its unmatched convenience and ability to instantly add a comforting, savory depth to a dish. It's the secret weapon for quick weeknight meals, a soothing remedy on cold days, and a foundational flavor in home cooking across the globe.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high sodium content, which can contribute to elevated blood pressure if consumed excessively. Many commercial versions also contain MSG, artificial flavors, or preservatives that some prefer to avoid. To counteract this, choose 'low-sodium' or 'no-salt-added' versions, and use it as a flavor base while adding your own herbs and spices to reduce the needed quantity.
Key benefits
- Extremely low calorie flavor enhancer
- Provides quick hydration and electrolytes
- A base for countless soups, stews, and sauces
- Long shelf life and convenient to store
- Can add savory depth to vegetarian dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of dehydrated meat broth was commercially pioneered in the 19th century, but its true global ubiquity was cemented by the invention of the bouillon cube by Swiss entrepreneur Julius Maggi in 1899.
Full nutrition (scales with serving)
| Water | 98.3 g |
| Energy | 4.0 kcal |
| Energy | 19.0 kj |
| Protein | 0.28 g |
| Total lipid (fat) | 0.23 g |
| Ash | 0.92 g |
| Carbohydrate, by difference | 0.30 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.29 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 3.0 mg |
| Potassium, K | 6.0 mg |
| Sodium, Na | 401 mg |
| Zinc, Zn | 0.01 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.50 ug |
| Fluoride, F | 70.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.04 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 1.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.06 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.09 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.08 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.07 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is chicken broth the same as chicken stock?
Not exactly. Broth is typically made from meat and is lighter in flavor, while stock is made from bones and is richer in gelatin and body. However, 'chicken broth or bouillon, dry' is a dehydrated product used to make either a broth-like liquid.
Can I use this as a seasoning salt?
Yes, it's an excellent seasoning. Sprinkle a small amount of the dry powder directly onto roasted vegetables, popcorn, or rice for a savory, umami boost.
Why does my prepared broth taste cloudy?
Cloudiness can come from dissolved proteins or fats from the original chicken. It's perfectly safe to eat. For a clearer broth, use less powder and let it simmer gently without boiling.