If you use bouillon cubes and broth powders but don’t love the ingredients, it’s time to make your own, and you don’t need a freeze dryer to do it.
We’re not going to use actual chicken or beef.
I know what you’re thinking: “Why not just make real broth and freeze-dry it?”
Trust me, I thought the same thing.
But after testing that method, I was left with a tiny amount of barely-flavorful powder after hours of work. Not exactly the frugal, efficient system we’re going for here.
Here’s the truth: When you look at store-bought bouillon ingredient labels, there’s very little actual meat in them. Some brands have none at all.
What they do have is a lot of flavor enhancers, and now I understand why. Chicken or beef broth alone, even freeze-dried, doesn’t pack the deep, concentrated flavor we’ve all come to expect from bouillon.
So instead of fighting against that reality, I decided to work with it.
I studied the ingredient lists from my favorite clean broth powders and created homemade versions that deliver complementary flavor without the junk.
What You Need to Know Before Starting
About the Color: Most store-bought bouillon has caramel color added for that deep brown look. We’re skipping artificial additives, so our beef powder won’t be quite as dark. And that’s okay—the flavor is still there.
About the Ingredients: We’re leaving out sugar, MSG, and all those questionable additives. If you taste a pinch of homemade versus store-bought side-by-side, they won’t be identical. But that’s the trade-off for making a truly clean version, and I’m completely fine with that.
No Actual Meat: Just like most commercial versions, these recipes don’t contain actual chicken or beef. Instead, they use strategic combinations of herbs, nutritional yeast, and umami-rich ingredients to complement whatever meat you’re cooking.
Chicken Broth Powder Recipe
This makes one pint jar of seasoning that you can use anywhere you’d normally reach for chicken bouillon.
Ingredients:
- 1 cup nutritional yeast
- 1/4 cup Italian blend seasoning
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 1/2 teaspoons black pepper
- 1 teaspoon turmeric
- 1 teaspoon ground thyme
- 1 teaspoon celery seed (don’t skip this—it makes a huge difference!)
- 1 teaspoon rubbed sage
Instructions:
Combine all ingredients in a pint-sized jar. Shake well to mix thoroughly.
The turmeric and nutritional yeast work together to create that golden-yellow color you expect from chicken bouillon—no artificial coloring needed. The nutritional yeast is essential here.
- BRAGG NUTRITIONAL YEAST SEASONING: A vegan, dairy-free, and gluten-free parmesan cheese alternative that makes every dish tastier
- YOUR VEGAN CHEESE ALTERNATIVE: Use this versatile seasoning to shake up your dips, spreads, salads, vegetables, potatoes, pasta, popcorn, and more
- VITAMINS AND PROTEIN: Excellent source of six B vitamins for body metabolism, skin health, and brain health; A good source of complete protein with 5g per serving
- LOW-SODIUM SEASONING: A low-sodium option that enhances your meals without compromising your diet
- THE BRAGG DIFFERENCE: Vegan, Dairy-free, Gluten-free, and Keto- and Paleo-friendly; No artificial colors or flavors added
I tried finding a substitute (I used to be sensitive to the added B vitamins in it), but there really isn’t one. It provides that savory, umami base that makes this powder work.
The celery seed is the secret weapon. I tested batches with and without it, and the flavor was completely different. Don’t leave it out.
Enter the Mix in Jars Volume 2 Cookbook Giveaway!
Beef Broth Powder Recipe
This also makes one pint jar and has a deeper, earthier flavor profile thanks to the mushroom powder.
Ingredients:
- 1/2 cup mushroom powder (see notes below)
- 1/2 cup nutritional yeast
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 2 tablespoons ground mustard
- 2 tablespoons oregano (or Italian seasoning)
- 2 tablespoons salt
- 2 teaspoons black pepper
- 2 teaspoons celery seed
- 2 teaspoons smoked paprika
- 2 teaspoons parsley
- 1 teaspoon ground thyme
Instructions:
Combine all ingredients in a pint-sized jar. Shake well until evenly mixed.
The mushroom powder is what gives this blend its meaty, umami depth. If you don’t have mushroom powder on hand, you can easily make it by dehydrating mushrooms and grinding them into a fine powder, or you can purchase online:
- 100% Pure Shiitake Mushroom Powder Only with Nothing Added. Immune Booster, natural flavor for your soups, stir-fries, sauces, meat rubs, and salad dressings.
- No GMOs, No Additives, No Preservatives, No Fillers, No Artificial Colors, No Flavor, No soy, and No Gluten
- Scoop included to get the measurement every time. Take it daily with or between meals by adding it to a shake or smoothie, see what the most nutrient dense food on the planet is all about.
- Powder lover? Take it naturally in powder for higher concentration, quicker absorption, easier on the stomach, and more ways to have fun!
The smoked paprika adds both color and a subtle smoky flavor that works beautifully with beef dishes. Combined with the brown tones from the mushroom powder, you get a nice rich color—though again, not as dark as the artificially-colored store versions.
How to Use Your Homemade Broth Powders
Use these exactly like you would store-bought bouillon:
- Add 1-2 teaspoons to soups and stews
- Mix into rice or pasta cooking water
- Sprinkle over roasted vegetables
- Use as a seasoning base for casseroles
- Add to gravies and sauces
Why Make Your Own Bouillon?
You Control the Ingredients: No MSG, no artificial colors, no mysterious “natural flavors,” and no sugar. Just real herbs and spices you can actually pronounce.
It’s More Frugal: A pint jar of this powder costs a fraction of what you’d pay for equivalent amounts of organic bouillon at the store.
Shelf-Stable Storage: These powders store beautifully in your pantry. No refrigeration needed, and they’ll last for months (though in our house, we use them up pretty quickly).
Perfect for Food Storage: If you’re building up your food storage pantry, these powders are a practical addition. They take up minimal space and add maximum flavor to shelf-stable meals.
Are these exact replicas of store-bought bouillon? Nope. But they’re clean, flavorful, and they do exactly what we need them to do—enhance the natural flavors of the foods we’re cooking without adding a bunch of junk our families don’t need.
