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Better than bouillon?

I can't find my favorite store bought chicken broth/stock lately. (kitchen basics) I found a container of Better than Bouillon soup base/stock./broth. It's a yellow paste, completely different than the little cubes. I used it to up the flaovr of chicken noodle soup this weekend. I'm actually impressed. Of course nothing beats homemade, but in a pinch, it worked great. Anybody else use it and like it?

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  1. use it all the time - no comparison to those salty boullion cubes. I like the chicken flavor the best (they use turmeric for the yellow color) although I have used beef as well. I once found an organic version on the west coast but haven't found it here in the Midwest.
    Sure homemade is best but when you just need just a little enhancement; such as, flavoring a stir fry, boosting sauces, making rice pilaf, adding zip to soups,stews - it's great!

    1. I use it as well. The vegetable one is also useful for visiting vegetarians.

      1. This is a great product. I love my homemade soup, but this makes a great broth in a pinch, especially simmered with a bit of meat. I've used the whole range of their products...chicken, beef, lobster, and vegetable. All are great, whether used on their own or as a seasoning.

        1. I've used it for years, mostly the chicken or turkey, and generally only a tsp or so at a time, rather than when a large colume of broth is needed, in which case it would be pretty salty.

          I also really like what I think is a relatively new Trader Joe's product, beef and chicken base concentrates that come in a small box containing small packets like those for fast food restaurant ketchup. These seem less salty to me, and are very handy when small amounts of broth are called for. They are the thickness of ketchup.

          1. I agree with everyone that Better Than Bouillon is a decent product. I like the chicken and the mushroom, but the beef was very grainy and didn't dissolve so I threw it out. Maybe I just got a bad batch.

            Another one is More Than Gourmet. http://www.morethangourmet.com/
            This line is more demi glace. I've not found them in my regular grocery store, but my local specialty shop carries them. I used the lamb to make gravy once, and I have several fruits de mer in the cupboard waiting to make a seafood soup. They're 3-4 oz containers about the size of a hockey puck that say will reconstitute to 1 quart for stock, otherwise use like demi glace. They're pricey but all the work is done!

            1. It's ok but I prefer Minors bases. I think they have better flavor.

              Penzey's also makes chicken base, and while it's chicken-ey, it's also a tad to sweet for my palate.

              1. It's a great product and for years I was able to find a low salt better than bouillon here in my area,. I can't find that anywhere anymore. I am now using the GFS version of soup base. I think it is every bit as good and is about the same price but is in a container that is twice the size, therefore much less expensive. If you have a GFS store (gordon food service) in your area, you mite like to give it a try too.

                1. I adore better than boullion. as a vegetarian, nothing beats their "no chicken" and "no beef" products when a recipe calls for meaty broths that i can't use.

                  2 Replies
                  1. re: arifa

                    I use B than B Mushroom quite often, but haven't tried any of the others.

                    Rose Carrarini (The goddess of the Rose Bakery in Paris and my idol of idols) uses Marigold veg bouillon. I know you can get it online. Don't know if it's a British product.

                    1. re: oakjoan

                      I use Marigold veg bouillon as well. Don't know if it's British, but you can get it in supermarkets here now as well as health food shops.

                      The best concentrated stock I've found is made by Marks & Spencer. They do both chicken and beef and are excellent. Don't suppose you can get those in the States though, unless it's in a food parcel!

                      Kallo do decent stock cubes, especially the organic chicken ones.

                  2. I use the chicken all the time. It's shockingly cheap at Super Wal-mart if you have one where you live - around $3.39. They also have lobster but I didn't try it.
                    I saute chopped veggies in it, add it to all kinds of sauces, etc.
                    I honestly have never made my own stock unless you count boiling turkey parts all day while the bird cooks to add to the gravy as 'stock'.

                    1. I'm a fan (If you read the thread "What condiments are in your fridge?, you'll find I'm not lying!) I think the chicken is best, well, actually I've never tried the beef, but the vegetable is just OK. Definitely less salty than the cubes.

                      1. The chicken's the only one I've tried, since that's my go-to broth for damn near anything, and it was pretty good, though not so great that I'd never settle for anything else. The stock bases (from supermarkets, that is) I liked the most were the Knorr liquid concentrates in the little bottles, which now seem to have disappeared. I had one each of chicken and beef, and they really WERE better than bouillon. I miss them very much.

                        The fancy restaurant-grade gel concentrates you can get at some high-end food-service store (such as Surfas in Culver City) are really good, but hard to keep viable if you don't use them very often.

                        1. Big Yes on BTB. I finally found the low sodium version @ Costco yesterday. Big fan of the chix. and the beef, but have never seen the veg stock. Will have to keep an eye out for it. Costco used to carry the Minors chix. and beef base, but dropped it several years ago. BTB's low sodium stock has 14% of your sodium vs. 31% on the reg. version.

                          1 Reply
                          1. re: adamshoe

                            Another Better than Bouillon fan here. I am vegetarian and use their vegetarian flavor regularly. The ingredients list is very good - better than bouillon in that regard as well:-)

                          2. I just found a new use for the chicken flavor. I added about a teaspoon to my mashed potatoes. Not the cooking water, but along with the butter and milk when I was mashing. They had a great flavor and really not salty at all.

                            1. used it for years. only flavour I don't use is the mushroom (i am alergic) and I love it. Honestly I don't even stock hansens cans anymore. the ham baser is good for many soups. lobster is good when you need a court bouillon. I order it online in the big jars for the price break.