Best storebought chicken broth/stock?

Cafe Society
1

What’s a decent soup for sippin’ in the grocery aisles? Yes, of course, homemade chicken stock is a zillion times better, but sometimes, ya just want something a little faster, a little easier, a little more accessible.

Or maybe just I do. My excuse is that I’ve had some respiratory crud lately and am getting a bit tired of Cup A Soup packets. All frozen homemade reserves in the freezer (“the good stuff”) are long gone. What can I buy to bridge the gap until I get around to making more?

These days “bone broth” is all the foodie rage & I see lots of new brands of cartons, cans, and concentrates in the soup aisle. Any of 'em any good?

2

Kitchen Basics is my brand of choice. They are one of the brands that come in the rectangular cartoon with the plastic screwtop. Both their chicken and vegetable broth seem to be more substantial than other brands I’ve tried. However I don’t usually eat them straight, I usually use them when I need broth for a dish I’m cooking.

3

Here is the results of a taste test Cooks Illustrated did a few years ago. Swanson’s is the brand they recommended.

4

I’ve been shopping for chicken stock/broth ever since I’ve been put on a low-salt vegan diet by my nephrologist. It’s a good way to get some chickeny taste without all the animal protein. I’ve tried Rachel Ray’s Low Sodium, and it was basically taste-free. Thanks to pulykamell’s link, I’ll be trying Swanson Natural Goodness. Thanks.

5

Has the definition of a vegan diet changed recently?

6

I’ve been using Minors concentrated broths and stocks for years, along with lots of homemade stock. I don’t know if it’s available in stores around you, if it is, give it a try.
for some reason I’ve never seen cook’s illustrated or anyone else use it in a flavor comparison.

7

I’m on a vegan diet for health reasons, not for ethical reasons, because my kidneys have trouble processing animal protein. Chicken stock/broth is a good compromise to get some chicken flavor without actually eating chicken meat. Just as I’m satisfied eating low-sodium food, rather than zero-sodium.

And no, I’m not throwing away my leather shoes and belts.

8

That’s generally what we use too. It or Swanson’s- whichever is cheaper. The other brands are pretty insipid- basically saltwater with a hint of chicken.

9

It took me forever to recognize that the “College Inn” brand was a pun. I’ll just leave the thread now.

10

Better Than Boullion Low Sodium Chicken Base. Ignore what that article says about cost. It’s cheaper because it makes far more than the equivalent $$ spent on broth. I also use their Beef Base, which sadly has no low sodium counterpart. Unless I’m really, really lazy and I just want to open boxes and pour, it’s the best fast option. I’ve heard good things about Minor’s, but it isn’t available locally.

If you don’t want to go all out and make broth from scratch, but have a little time (~1-2 hours), you can kick up the boxed broth. I buy a lot of whole chicken wings, and I always keep the tips. Use those, 1 or 2 quartered onions (req’d), carrots (optional), & celery stalks (optional). A bay leaf or two and some whole peppercorns, simmer for 45-90 minutes, then use that broth. I cheat on mine, because I always have this ingredient handy, and add a couple of teaspoons of fish sauce. Superior to Better Than Boullion, much quicker than all-day stock from scratch.

11

I buy Swanson reduced sodium Chicken broth or the beef broth.

Comes in a carton with screw top. Keeps for several days in the fridge.

I like to heat a mug of broth in the microwave. It’s a quick meal when I already had a big lunch earlier in the day.

Sometimes I’ll have broth for lunch if my wife & I plan to eat out at a restaurant that evening. I try to limit myself to one big meal a day.

We also use the broth for cooking.

12

Broth is a great option for a upset stomach.

It’s often the only thing that won’t come right back up.

Sometimes we cook a pouch of Uncle Bens instant rice and add to the mug of broth. That will usually stay down even when sick.

Quick & easy meals are the best when we’re sick.

13

That’s what I usually use, as well. I recently picked up a six-pack of Costco’s chicken stock and I think it’s as good as the Swanson.

14

I often buy a hot rotisserie whole chicken. About $6 for the standard size, $8 for the “family” size. Besides having a great taste, after picking off the good parts, I put the rest in a large pot and simmer for a few hours. After discarding the bones and other non-essentials, I have some pretty good broth, but not strong enough for my taste, so I add some powdered broth (Orrington Farms) and maybe a pinch of salt.

Stored in the freezer in small quantities, it is easy to thaw and add the fresh stuff that doesn’t survive freezing well, like noodles, rice, celery, onion or carrots. It’s the best combination of fresh & frozen.

15

! Today is my day for realizing how dumb I am. Also just realized this morning (during my morning ablutions when I called myself Ser Poopsalot) that Sir Mix-a-Lot is a play on Lancelot.

This has been my daily TMFI post.

16

I like Better Than Bouillon–not only is it tasty, but you can decide how strong you want it and it takes up much less space than a bunch of cans or shelf stable cardboard containers. I get the roasted chicken, turkey and sometimes beef flavors and just park them in the back of the fridge for whenever they’re needed.

17

Kenji from Serious Eats has a great tip for cooking with boxed stock/broth: add gelatin. Mix it into the stock cold, then add to your soup/stew, etc. Adds great richness and unctuous mouthfeel.

18

I hold Manischewitz in high esteem for their chicken broth and chicken consommé products.

19

I think Dewey Finn’s point is that chicken stock is, by definition, not vegan. It is made from the boiling of chicken bones.

20

Better than Bouillon is delicious in all it’s varieties.