The Best and Worst Supermarket Chicken Broths | The Taste Test

Comments · 2.1K

• JE

  @jessicavalentine2689 · 2 years ago

  I discovered Better Than Bouillon while working for a chef. Keeps forever when refrigerated. A total secret ingredient, not just for soup😊

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• PA

  @paulawilliams1937 · 1 year ago

  Ive used Better Than Bouillon for years. I like that I can adjust the amount I use and can always have it on hand.

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• CY

  @CyberDonSystems · 2 years ago

  Better Than Bouillon is the goat. Got me through the flu last year. I sipped on that for a week.

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• WE

  @wendyodell356 · 1 year ago

  I'm still only going to buy Better Than Bullion. To me it has the most rich chicken flavor out of anything I've bought in the past. Love it!

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• CO

  @CommeLePapillon · 1 year ago

  Better than Bouillion has been a fridge staple for me for many years now. They make quite a few different variations and they’re all amazing!! The flavor profiles cannot be beat and they’re always there, waiting in the fridge.

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• MA

  @MarcusRefusius · 2 years ago

  My wife is a 75 year old &nbsp;lady whose parents both came here from China, and &nbsp;is a WIZARD in the Kitchen. <br>She goes through Better than Bouillon like Midwesterners go through peanut Butter and Jelly. We buy the BIG Jar. &nbsp;Cheers

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• MJ

  @mjam631 · 2 years ago

  Been using Better Than Bouillion for years and now they have a plethora of flavors and varieties.

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• MI

  @michaelwest9311 · 2 years ago

  I had an old cat that had kidney failure and needed more fluids than her water intake. The therapy involved subcutaneous IV sessions. Try poking your cat with a needle twice a week. They have a remarkably long memory. I finally had the epiphany that I needed to get her to take more fluid on her own and my first thought was chicken broth. I tried about a dozen options that she just would not drink. I finally hit a winner with Swanson reduced sodium chicken STOCK. It kept her alive for another two years. About two thirds of the samples in this test were on my fail list and my cat picked the winner. So I am able to truthfully say to the losers &quot;My cat wouldn&apos;t eat it&quot;.

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• HO

  @hollandsemum1 · 1 year ago

  The thing about the boullion cubes is that they are very common in Europe, and I believe it comes down to WWII. Many countries, including The Netherlands, had little food and virtually no food at all in the last year. After the war, most European countries were so decimated that there still wasn&apos;t enough food to go around, and in any case they couldn&apos;t just dive back in to full meals. Even the GIs were under threat of being put in the stockade if they gave any of the people they liberated more than the allocated amount to avoid fatal reactions to abruptly eating much more food. Since food was scarce then, it took several years to get back to prewar levels of availability, and was very expensive. Refrigeration was not easily available either (and even today they have quite small ones compared to US fridges), so all those factors together made boullion the answer of the day. Shelf stable, small amounts mainly used as light, not-too-rich flavoring in small yield recipes, and easy to make a small cup of something warm to drink. Many European recipes still use them because they became a staple in the post war years. I even have a few recipes that use them.

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• 01

  @01gtbdaily30 · 1 year ago

  As many other have stated “Better than bouillon “ has been a life saver. <br><br>I typically have the beef and chicken flavors in my fridge but last week while making beef stew I didn’t have any left. I asked my wife to get some but all she could find was concentrated Campbells broth. It was the first time in years that my kids only had one bowl and didn’t ask for leftovers the following day. Beef stew with “Better than Bouillion” the next day is even better.

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• M-

  @M-two.M-two · 2 years ago

  We’ve all been there, you open a carton of chicken stock only to not use it all and it gets wasted. Powder bouillon just plain sucks. Switched to better than bouillon a few years ago and not looking back.

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• GI

  @giseleaparecidadesouza6029 · 2 years ago (edited)

  What I did after I bought a carton of chicken stock was if I didn’t use it all, I would just get an ice cube tray and pour the remaining stock in the ice cube tray and freeze it, then I would pop them out put them in a bag and label it chicken stock. This way you could take the cubes out that you need to do your desired recipe. I don’t know why there has to be waste when you can just freeze it and use it as needed.

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