Homemade chicken bouillon

4.96 from 21 votes

Make your own savory homemade chicken bouillon powder for delicious, quick broths with real chicken and healthy ingredients.

Prep Time10

Cook Time20

Total Time30

Course: seasonings

Cuisine: Asian, Asian American

Keyword: Chicken Bouillon, chicken bouillon seasoning, Chicken Bouillon Substitute, homemade chicken bouillon

Servings: tablespoons

Preheat the oven to 350°F (175°C), or 325°F (165°C) for a convection oven.
Add the dried shiitake mushrooms to a high-speed blender and blend on high until they become a fine powder, about 30 to 40 seconds. Let the powder sit for 2 to 3 minutes before opening the container to allow the dust to settle.
In a food processor, finely chop the cooked chicken or turkey until it resembles small crumbles.
Transfer the chicken to a large parchment-lined sheet pan. Add the mushroom powder, onion powder, garlic powder, salt, and nutritional yeast. Drizzle with olive oil and use a spoon to mix everything together until evenly coated.
Spread the mixture into a thin, even layer. Bake on the middle rack for 10 minutes.
Remove the sheet pan from the oven and gently fluff the mixture with a fork. Lower the oven temperature to 325°F (165°C), or 300°F (150°C) for convection. Return the pan to the oven and bake for another 10 minutes.
Let the mixture cool slightly, then transfer it back to the food processor. Blend until the mixture becomes a very fine powder, about 1 to 2 minutes.
Let the mixture cool completely to room temperature. Once fully cooled, transfer it to an airtight container and store in the refrigerator for up to 1 month. For longer storage, freeze in small portions (e.g., zip bags or jars) for up to 3 months. Keep in mind that since there are no preservatives, the flavor may become more subtle over time.

Quick broth ratio: To make an instant chicken broth, mix 1 tablespoon of my homemade Chicken Bouillon Powder with ½ cup (120 ml) of hot water.
Using fresh shiitake mushrooms: Finely chop fresh shiitake mushrooms in a food processor. Spread them on a parchment-lined sheet pan and bake at 350°F (175°C) for 20 minutes. Stir and bake for another 20 minutes, then cool for 5–10 minutes. Blend with cooked chicken until very finely chopped, then follow Step 4 of the main recipe.
Storage Tips (Read This!):
- This is a homemade powder with no preservatives, so it won’t be as dry or shelf-stable as store-bought versions. Even after baking, storing it in the fridge can introduce some moisture over time, so the powder may feel a little less dry.
- It’s best to use it within 1 month if kept in the fridge. For longer storage, freeze in small airtight containers and use within 3 months for best flavor and texture
Flavor balance: This is a concentrated bouillon powder—meant to be salty and flavorful so it holds up when diluted into broth or used as seasoning to replace salt. The dried mushroom adds natural umami and mimics the flavor of traditional Asian chicken bouillon. Use in small amounts and adjust to taste.