This post contains affiliate links.
My friend, Sheri Graham, has been instrumental in helping me to take small steps to eating healthier. When I started making my own mixes at home, I found that I kept having to work backwards to get to the base ingredients. Many mixes online are made using store-bought items and that defeated my purpose in making them myself.
Most of the chicken bouillon you find at the store has Monosodium Glutamate (MSG) in it and that is one ingredient I try really hard to avoid. Years and years ago, I came across Sheri’s website and her recipe for Chicken Bouillon Powder. I was so excited to find this homemade version, since chicken bouillon is in several of my other homemade mixes. Sheri is one of the most generous and gracious women I have ever come in contact with. Although we have never met in person, we have been friends online for years.
In typical gracious fashion, Sheri has given me permission to put her chicken bouillon recipe here on my website.
1 1/3 C nutritional yeast flakes
3 TB onion powder
2 1/2 TB sea salt
1 TB rice protein powder
2 1/2 tsp garlic powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (not powdered)
1 tsp paprika
1/2 tsp turmeric
Combine all ingredients in a large bowl. Store in a dry, air tight container. I like to use a mason jar. Use 1 tsp per cup of hot water for broth. Yields: app. 1 1/2 C of broth powder
Since I use this so often, I make a master batch by quadrupling the recipe and storing it in two 1- quart mason jars.
I have purchased MSG free chicken bouillon before but it is really expensive! I am so thankful I can make this at home so quickly.
I use this chicken bouillon for any recipe that calls for that ingredient. I use it to make Cream of Whatever Soup, a mock up version of ramen noodles, and many other recipes.
Have you looked at the ingredient list on the regular chicken bouillon in the store? Have you ever made your own?
- 1 1/3 C nutritional yeast flakes
- 3 TB onion powder
- 2 1/2 TB sea salt
- 1 TB rice protein powder
- 2 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp finely crumbled dried sage (not powdered)
- 1 tsp paprika
- 1/2 tsp turmeric
- Combine all ingredients in a large bowl.
- Store in a dry, air tight container. I like to use a mason jar.
- Use 1 tsp per cup of hot water for broth.
- Since I use this so often, I make a master batch by quadrupling the recipe and storing it in two 1- quart mason jars.