Homemade Chicken Bouillon Powder

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Homemade chicken bouillon powder is one of those pantry staples that earns its space quickly. I use bouillon anywhere I need chicken broth without opening a carton or keeping canned broth on hand, so I wanted a homemade version that actually had enough chicken flavor and salt to work in real recipes.

This one took a little testing.

My first batch was much too mild. Even after increasing the chicken bone broth powder, it still needed more salt, onion, garlic, and savory depth. I kept adjusting the mixture one cup at a time until it was very close in flavor to Wyler’s chicken bouillon.

The biggest difference was that the homemade version tasted smoother. The salt in mine hit a little more up front, while the Wyler’s had more of that sharp salty finish.

But the more important test was whether it actually worked in food.

I used the finished bouillon to make chicken gravy without adding any extra salt or chicken seasoning. The gravy had plenty of chicken flavor, the salt level was right, and it tasted good as-is.

That was the point where I stopped tweaking it.

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Why Make Your Own Chicken Bouillon?

I like pantry staples that replace something I would otherwise repeatedly buy.

Having a jar of chicken bouillon means I can make one cup of broth or several cups without opening a container of chicken broth and figuring out what to do with the rest.

It also lets you see exactly what is going into the jar.

This version uses chicken bone broth powder along with nutritional yeast, salt, onion, garlic, and a few simple seasonings to create a concentrated chicken broth base.

Use it for:

• soups
• casseroles
• gravy
• rice
• noodles
• sauces
• stuffing
• pot pies
• any recipe calling for chicken broth or bouillon

More pantry staples: Homemade Chili Seasoning, Homemade Burger Seasoning, Homemade Onion Soup Mix and Homemade Cream of Soup Mix.

The Chicken Bone Broth Powder Matters

The base of this recipe is chicken bone broth powder.

During testing, I learned quickly that bone broth powder alone does not necessarily give you the concentrated flavor you expect from commercial bouillon.

My first version contained less chicken powder and tasted noticeably weak. I increased it until the chicken flavor was strong enough, then adjusted the salt and seasonings around it.

Because different chicken bone broth powders may vary in flavor and density, I strongly recommend using the gram measurement for this ingredient if you have a kitchen scale.

For the chicken bone broth powder I used, 1 tablespoon weighed 6 grams, so 100 grams worked out to approximately 1 cup plus 2 teaspoons.

Why Nutritional Yeast?

Nutritional yeast adds savory depth without turning this into an overly complicated seasoning blend.

It helps round out the chicken flavor and gives the broth more body.

This isn’t meant to taste strongly like nutritional yeast. It should simply make the finished broth taste fuller and more savory.

Homemade Chicken Bouillon Powder Recipe

Ingredients

• 100 g chicken bone broth powder — approximately 1 cup + 2 tsp
• 17 g nutritional yeast — approximately ¼ cup + 1½ tsp
• 39 g fine salt — approximately 3 Tbsp + ½ tsp
• 1 Tbsp + 2⅓ tsp onion powder
• 1 Tbsp garlic powder
• ½ tsp turmeric
• ½ tsp white pepper
• 1 tsp dried parsley flakes, crushed
• 1 tsp celery seed

Volume measurements are approximate. For the most consistent results, use the gram measurements where provided.

How to Make Chicken Bouillon Powder

Add all of the ingredients to a bowl or directly to your storage jar.

Mix very thoroughly so the salt and seasonings are evenly distributed throughout the chicken bone broth powder.

I like using a canning funnel when transferring dry mixes like this into jars. It keeps the powder off the rim and makes the whole process much less messy.

Transfer the mixture to an airtight jar and store it with your other dry pantry staples.

How Much Homemade Chicken Bouillon Do You Use?

Use:

1¼ teaspoons chicken bouillon powder per 1 cup hot water

Stir until the powder is well distributed.

For 2 cups of chicken broth, use 2½ teaspoons.

For 4 cups, use 5 teaspoons.

You can also add the powder directly to soups, sauces, casseroles, and other recipes as long as the recipe contains enough liquid for it to dissolve.

How I Tested This Recipe

I didn’t want to stop at tasting a cup of broth.

Bouillon needs to work in actual cooking.

Once I had a version that tasted very similar in overall strength to Wyler’s chicken bouillon, I used it to make a simple chicken gravy.

I prepared 1 cup of broth using 1¼ teaspoons of the homemade bouillon, then used that broth with butter and flour.

I intentionally did not add extra salt.

The finished gravy had enough salt, enough chicken flavor, and enough savory depth without needing anything else.

That was a much better test than simply trying to make the homemade broth taste exactly like commercial bouillon straight from the cup.

Easy Chicken Gravy Using Homemade Bouillon

If you want to test your bouillon the same way I did, this is an easy way to do it.

Ingredients

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 cup prepared chicken broth made with 1¼ tsp homemade chicken bouillon
• Black pepper, optional

Directions

1. Melt the butter in a small saucepan over medium heat.
2. Whisk in the flour and cook for about 1 to 2 minutes. You want to cook off the raw flour taste without significantly browning the roux.
3. Slowly whisk in the prepared chicken broth.
4. Bring it to a gentle simmer and cook for 2 to 4 minutes, whisking as it thickens.
5. Taste the gravy before adding any additional salt.

With the final bouillon recipe, mine did not need any.

Why There Is Turmeric in the Recipe

The turmeric is primarily there to give the broth that familiar golden chicken-broth color.

There is only ½ teaspoon in the entire batch, so it should not make the broth taste strongly of turmeric.

During testing, the color was where I wanted it, so I left the turmeric amount alone while adjusting the stronger flavor components.

What Does Celery Seed Add?

Celery seed gives the bouillon some of that familiar savory chicken-soup flavor without requiring a long list of ingredients.

It is easy to overdo, though.

The final recipe uses just 1 teaspoon in the entire batch, enough to support the chicken flavor without turning the mixture into celery seasoning.

Can I Reduce the Salt?

You can, but keep in mind that bouillon is supposed to be concentrated.

My early test batches seemed weak not only because they needed more chicken flavor, but because they were significantly undersalted.

Salt also helps the chicken, onion, garlic, and savory flavors come through once the bouillon is diluted in water or added to a recipe.

If you need a lower-sodium broth, I would start by using slightly less bouillon in your recipe rather than dramatically changing the proportions of the dry mix.

How to Store Homemade Chicken Bouillon Powder

Store the bouillon in an airtight container in a cool, dry pantry.

Always use a clean, dry measuring spoon so you don’t introduce moisture into the jar.

Because the shelf life can vary depending on the chicken bone broth powder you use, check the storage instructions and best-by information on that ingredient and use that as your guide.

Do not store the bouillon somewhere exposed to steam or humidity.

Do I Need to Refrigerate Homemade Chicken Bouillon?

If all of the ingredients you use are shelf-stable dry ingredients and the chicken bone broth powder is intended for pantry storage, the finished dry mix can generally be stored the same way.

Always follow the storage instructions for the specific bone broth powder you’re using.

Can I Use This Instead of Chicken Broth?

Yes.

Mix 1¼ teaspoons of homemade chicken bouillon with 1 cup hot water anywhere a recipe calls for 1 cup chicken broth.

That’s one of the main reasons I keep bouillon in the pantry. You can make exactly as much broth as you need without opening a carton.

Can I Add the Powder Directly to a Recipe?

Yes.

For soups, gravies, sauces, rice, casseroles, and similar recipes, you can usually add the bouillon powder directly to the cooking liquid.

Just remember that 1¼ teaspoons equals approximately 1 cup of prepared broth, so adjust based on the amount of liquid in your recipe.

A Pantry Staple Worth Keeping

This is exactly the kind of recipe I want in my pantry: simple ingredients, easy to make in bulk, and useful in dozens of meals.

The goal wasn’t to make a perfect copy of commercial chicken bouillon. It was to make a homemade version that actually did the same job.

Once this one made a flavorful cup of broth and a properly seasoned chicken gravy without needing anything added, it earned its spot in the pantry.

A Few Things I Use

• Chicken bone broth powder – the base of this bouillon.
• Nutritional yeast – adds savory depth to the mix.
• Fine salt – Redmond Real Salt, fine grind.
• Kitchen scale – for weighing the bone broth powder, nutritional yeast and salt in grams.
• Canning funnel – keeps dry mixes off the jar rim.
• Measuring spoons – for measuring the seasonings and scooping bouillon from the jar.
• Whisk – for the chicken gravy.

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