This is my absolute go to recipe. I use this Chicken Bouillon as a base for so many other recipes, I can’t believe I haven’t shared it already.
Growing up my mom always used McCormick Bouillon cubes to flavor almost everything, but after having moved away from the city and also moving towards making things from scratch, I was looking for a way to make something similar at home. After much trial and error, and blind taste tests, thank you to my boys for being so willing to oblige me. We have come close enough to be satisfied, and this has become my absolute go to recipe. We included this recipe in our plant based recipes cookbook “Pure and Simple” by Larissa Wheeler and I, on page 118. I use it in so many recipes, everything from my vegan “Chic” Burgers, to “Chic” Nuggets, Chicken noodle soup, Cream of Vegetable soup, Rainbow Pasta, “Chicken” Alfredo, Chicken salad, Scrambled tofu, Herb and Garlic Noodles, and soo much more!!!
To make a simple chicken stock, just add 1 1/2 Tsp. of this recipe for every 1 cup of water.
The best part is all the ingredients are staples in my pantry so I can quickly whip up a batch whenever I run out, no need to drive to town.
Want to see how quick and easy it is, just click on the video below, and watch us whip it up in under 3 minutes.
- 1 c. Nutritional yeast
- 6 Tbsp. sea salt (1/3 c. + 1 Tbsp.)
- 2 Tbsp. onion flakes
- 2 1/4 tsp. garlic powder
- 1 tsp. marjoram
- 1/4 tsp. ground sage
- 1/2 tsp. citric acid (optional)
- 3 - 3 1/2 Tbsp. xylitol sugar or raw sugar
- 3 Tbsp. vegetable flakes
- 1/8 tsp. turmeric
- 1 1/2 Tbsp. parsley
- In a blender place all the ingredients except parsley.
- Blend on high until it is a smooth powder
- Pour into an airtight container
- Add the dried parsley and stir it in
- Close jar and store in the cupboard
Give it a try and let me know what you think