Homemade Chicken Bouillon Cubes

5 from 1 vote

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Imagine having your own homemade healthy chicken bouillon cubes made from wholesome, natural ingredients with just a few simple steps!? Well, I’m here to blow your mind 🤯. No longer will you need to read through the long list of mysterious ingredients on the back of those store-bought stock cubes.

Get ready to revolutionize your seasoning game with these nutritious flavour bombs that will add incredible layers of flavor to your soups 🍜, stews, sauces, gravies and more!

Why You’ll Love Chicken Bouillon Cubes

Not only are these homemade chicken bouillon cubes budget-friendly, but they can last for 3-4 months without any preservatives. Speaking of preservatives, did you know most commercial bouillon cubes have up to 500 mg of sodium per cube 😱?!

My homemade chicken bouillon cubes dish up an impressive 12 mg of sodium per serving and are made without any additives, artificial colouring or flavour enhancers. Just some good old simple kitchen staples as ingredients and a blender to fuse it all together.

The best part is that these are completely customizable. You can use any cut of chicken 🐓you prefer, swap out the vegetables, add or remove spices – it’s entirely up to you. So why not give it a try and enjoy the goodness of homemade bouillon cubes without worrying about preservatives and excess sodium 🧂?

How to Prepare Chicken Bouillon Cubes

To prepare these chicken bouillon cubes start by adding the vegetables to a large pot of water on the stove, and turning the heat 🔥 to medium-high.

Let the soup come to a boil, add the chicken and salt, reduce the heat to low, and let the concoction simmer for a minimum of 45 minutes.

After this duration, carefully remove the chicken 🍗 and let the broth and vegetables cool. The tender-boiled chicken is perfect as a salad topper or can be repurposed in my Chicken Salad recipe.

Once cooled, remove the vegetables from the broth using a slotted spoon 🥄 and add them to a blender along with some of that delicious chickeny broth.

Blend the mixture until it reaches a smooth consistency, pour into an ice-cube tray and freeze ❄️.

Once frozen, either cover the ice-cube tray with a lid if available or transfer the frozen cubes into a large Ziplock bag for convenient freezer storage.

Nonna’s Tip 🤌

Make sure to cool the veggies and the broth before blending. Adding hot liquids to a blender is dangerous as heat can cause expansion.

Variations and Substitutions

Here are some ways you can make these homemade chicken bouillon cubes your own:

  • Experiment with different flavor profiles by adding other vegetables like mushrooms 🍄, bell peppers, fennel, butternut squash, sweet potato 🍠, or anything else that’s lying around in your fridge.
  • If you don’t want to use chicken, feel free to use other meats such as beef, turkey, or fish to make the stock.
  • If you’d like to make this vegan or vegetarian-friendly, omit the meat entirely and make my Vegetable Stock Cubes!
  • Add herbs and spices 🌿 to enhance the flavor. Some great additions would be thyme, rosemary, bay leaves, parsley, cayenne pepper, coriander seeds, black peppercorns, or even some ginger for an extra immuno-boost.
  • Instead of salt 🧂, you can use alternatives such as nutritional yeast, soy sauce, tamari, or even Vegeta (my Eastern Europeans know 😉).
  • Consider making different shapes and sizes of the cubes. Larger cubes might be suitable for big batches of soups and stews, while smaller cubes might be appropriate for quick seasoning.
  • If an ice-cube tray is not available, consider using a baking sheet. Line the baking dish with parchment paper, spread the purée evenly using a silicone spatula or spoon, and freeze ❄️ until solid. Remove the frozen block from the baking sheet and cut it into equal-sized squares. Wrap each square into foil (or parchment paper on top of foil) and transfer them into a Ziplock bag ready to be stored in the freezer.

How To Use These Chicken Bouillon Cubes

  • Throw them into rice 🍚 as it cooks for extra flavor.
  • Add 1-2 squares to a cup and pour hot water on top. You can add a pinch of salt and sip away when you feel under the weather.
  • Sneak it into pasta sauces for picky eaters. You can also take a look at my Hidden Veggie Pasta Sauce.
  • Use it as a base for any bean or lentil stew 🍲. A perfect example would be my Coconut Chickpea Stew.
  • Make Pastina Soup by adding 1-2 cubes to a pot of water, then add the salt and pastina. When the pastina has cooked, take it off the heat and add grated Parmigiano on top. Enjoy!

Best Served With

Product Image Description Product Name / Primary Rating / Price Primary Button
Best Blender Ever
  • Description:

    I have had my Vitamix blender for 12 years and I cannot live without it. It is hands down the best blender in the world. Definitely an investment but worth every penny.

Must Have
  • Description:

    This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

Nonna's Fav
  • Description:

    The perfect slotted spoon for scooping up vegetables or meat from a stew or soup!

Nonna's Choice
  • Description:

    If you're looking for an amazing pot, this one is incredible quality.

Popular Item
  • Description:

    This is a similar product to the ice-cube tray that I use for recipes like my Chicken Bouillon Cubes.

Best Blender Ever
Description:

I have had my Vitamix blender for 12 years and I cannot live without it. It is hands down the best blender in the world. Definitely an investment but worth every penny.

4.9
$677.25
Must Have
Description:

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

4.9
$179.95
Nonna's Fav
Description:

The perfect slotted spoon for scooping up vegetables or meat from a stew or soup!

4.9
$15.99
Nonna's Choice
Description:

If you're looking for an amazing pot, this one is incredible quality.

5.0
$289.00
Popular Item
Description:

This is a similar product to the ice-cube tray that I use for recipes like my Chicken Bouillon Cubes.

4.8
$19.99$16.99 ($8.50 / Count)
03/19/2024 05:50 pm GMT

Common Questions

Can I use other veggies?

Yes, you can definitely use other vegetables. Either add to the vegetables I used in this recipe or substitute them with what you have in the fridge. Some suggestions are mushrooms, bell peppers, fennel, butternut squash, or sweet potato.

can I use different meats?

Absolutely! Instead of chicken, consider using beef, turkey or even fish.

Can I make this recipe vegetarian?

You most definitely can! To make this recipe vegetarian, simply omit the meat. You can also check out my Vegetable Stock Cubes!

I don’t have a blender or food processor, can I use an immersion blender?

Yes, a stick blender or immersion blender will work, but keep in mind the texture may not be as smooth.

where did you buy the silicone mold?

My favourite silicone ice-cube mold is linked HERE!

can i use any silicone mold?

Yes, you can use any ice-cube tray or silicone mold. Feel free to experiment with different shapes or sizes. Keep in mind that a silicone mold will be easier to work with as the cubes slide right out, while a plastic tray is more rigid.

What if I don’t have an ice-cube tray?

If an ice-cube tray is not available, consider using a baking sheet instead. Line the baking dish with parchment paper, spread the purée evenly using a silicone spatula or spoon, and freeze until solid. Remove the frozen block from the baking sheet and cut it into equal-sized squares. Wrap each square into foil (or parchment paper on top of foil) and then transfer them into a Ziplock bag ready to be stored in the freezer.

How long do the chicken bouillon cubes last in the freezer?

These frozen stock cubes will last in the freezer for up to 3-4 months.

Homemade Chicken Bouillon Cubes

My homemade chicken bouillon cubes will have you bidding farewell to your go-to artificially enhanced commercial alternatives. Get ready to revolutionize your seasoning game with these nutritious flavour bombs that will add incredible layers of flavor to your soups, stews, sauces, gravies and more!
5 from 1 vote
Course: Soup
Cuisine: American, Bulgarian, Italian, Mediterranean
Servings: 60 Cubes
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • 2 celery ribs, washed and cut in half
  • 2 carrots , washed, peeled, and cut
  • 1 onion, whole, peeled
  • 1 leek, washed, cut in half and quartered
  • 5 garlic cloves, measure with your heart
  • 8 cups water , you can also add less
  • 6 chicken thighs , boneless, skinless but you can add any cut of chicken that you enjoy
  • salt , to taste
Makes: 2 x 2inch rectangle

Instructions 

  • In a large pot, add the water. Add the vegetables and put the soup on the stove.
  • Turn the heat on medium-high and let it come to a boil.
  • Add the chicken and salt. Reduce the heat to low and let it simmer for a minimum of 45 minutes.
  • After 45 minutes, take out the chicken. You can use the chicken in salads or for any other recipe like my Chicken Salad.
  • Let the broth and the veggies cool.
  • Once cooled, take out the veggies with a slotted spoon and add them to a blender with some of the broth.
  • Blend until smooth. Pour into a large ice-cube tray and freeze.
  • Once frozen, you can cover with a lid if your tray has one or transfer into a large Ziplock bag.
  • Note: the cubes will last you for months. The quantity will depend on how big the ice-cube trays are and how much water evaporates during cooking.

Video

Nutrition

Calories: 28kcal, Carbohydrates: 1g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 11mg, Sodium: 12mg, Potassium: 36mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 374IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American, Bulgarian, Italian, Mediterranean
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Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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6 Comments

  1. Do you eat the chicken cooked in this recipe? Just wondering since the broth didn’t look super developed, so maybe the chicken is still good to eat (versus for normal stock where they say all the nutrients have transferred to the stock?) just curious thanks!

  2. I am so excited! Just made a batch of chicken bouillon cubes and I can’t wait to make turkey soup on Friday with leftover turkey! I couldn’t stop tasting it! Many soups are dangerous for me due to the sodium content of bouillon cubes with my hypertension! Not now! I’ll let you know how it turns out. Please send me a soup recipe or I’ll just find one on your site. Not sure if I should add carrots and celery again….definitely escarole! ❤️
    Happy Thanksgiving!
    Stephanie

  3. Hi Sneji, in the instructions you only blend a little of the water with the vegetables. Do you add this purée back to the stock and mix together and use that for cubes, or only the stock that was blended with the vegetables ? Seems like the remaining stock should be used,?

    1. Hi Carole, I only add a little bit of broth so that they blend and then I add it back into the soup pot with the remaining broth 🙂