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Glass jar of homemade bouillon powder made with nutritional yeast and dried herbs.

Chicken Bouillon Mix

A simple dry bouillon mix made with nutritional yeast, dried herbs, and pantry seasonings. Stir into hot water for a savory vegan broth, or use to season soups, sauces, and rice.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1.5 Cups
Course: Seasoning
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup nutritional yeast flakes
  • 2 tablespoons fine salt
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper

Method
 

  1. Add all ingredients to a completely dry blender, food processor, or spice grinder. Work in batches if needed.
  2. Pulse until the nutritional yeast and herbs form a fine, evenly mixed powder. Let the dust settle before opening the lid.
  3. Transfer to a clean, dry jar with a tight-fitting lid. Label with the name and date.
  4. To make broth, stir 2 teaspoons of the mix into 1 cup of hot water. Taste and increase to 1 tablespoon if you prefer a stronger broth. Stir again before using, since the herbs may settle.

Notes

Nutritional yeast: Use nutritional yeast, not active dry yeast or baking yeast. Try my favorite from Thrive Market!
Salt: This recipe uses fine salt. Coarse and kosher salts measure differently by volume. For a less salty mix, start with 1 tablespoon fine salt in the batch and adjust the prepared broth to taste.
Texture: This homemade mix may leave fine herb particles in the broth rather than dissolving completely.
Storage: Keep tightly sealed in a cool, dry cupboard and always use a dry spoon. For best flavor, aim to use within 3 months, or sooner if the ingredients are already old.
Flavor: This is a savory vegetable-style broth substitute. It does not contain chicken or taste exactly like chicken stock.