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Homemade Chicken Bouillon Powder — Easy Vegan Seasoning Blend

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 tea­spoon in 1 cup of water to make chick­en broth. Plus, it’s veg­an, gluten free, sug­ar free and dairy free!

chicken bouillon powder in an apothecary jar with a Tablespoon of chicken stock powder spilling out onto the concrete counter top.  There is a turquoise stoneware pitcher, a philedendron and and turqupise and white striped kitchen towel in the background
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

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. 

gluten free dairy free and whole30 compliant zuppa tosacana soup in a blue stoneware bowl

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

Chicken Bouillon Powder Ingredients on a white plate - nutritional yeast, red sea salt, garlic powder, onion powder, parsely, sage, rosemary, thyme, turmeric and black pepper
  • 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
nutritional yeast in a bag and in a bowl

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.

Chicken Bouillon Powder in an apothecary jar and spilling out of a Tablespoon onto the counter

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.

chicken bouillon powder in an apothecary jar with a Tablespoon of chicken stock powder spilling out onto the concrete counter top. There is a turquoise stoneware pitcher, a philedendron and and turqupise and white striped kitchen towel in the background

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.

Hawaiann Red Sea Salt in it's commercial packaging
I had Hawai­ian Red Sea Salt [affil­i­ate link] in the pantry. Use any good qual­i­ty, fine grain sea salt.
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

Chicken Bouillon Powder in an apothecary jar and spilling out of a Tablespoon onto the counter
  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:

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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chicken bouillon powder in an apothecary jar with a Tablespoon of chicken stock powder spilling out onto the concrete counter top. There is a turquoise stoneware pitcher, a philedendron and and turqupise and white striped kitchen towel in the background

Homemade Chicken Bouillon Powder — Vegan


  • Author: Glen­da Embree
  • Total Time: 5 min­utes
  • Yield: 2 1/3 cups pow­der 1x
  • Diet: Veg­an

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!


Ingredients

Units Scale
  • 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

Instructions

  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

21 thoughts on “Homemade Chicken Bouillon Powder — Easy Vegan Seasoning Blend”

  1. I’ve been look­ing for a veg­an bul­lion recipe for a long time. This one did the trick. Thank you!

    Reply
  2. Thanks to your home­made chick­en bouil­lon post I learned a lot about nutri­tion­al yeast. What a great recipe to have on hand and the fla­vors were spot on.

    Reply

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