"The swap makes perfect sense, as bouillon cubes, granules, and pastes are all condensed and concentrated forms of broth or stock. In fact, early versions of bouillon cubes were known as "portable soup," meant to be reconstituted with water to create instant broth. All of this means that chicken broth is a great substitute because it delivers the same savory chicken flavor that bouillon does - just in liquid form."
"Both add another layer of complexity to a dish, though keep in mind that there are some differences. While chicken broth is just the liquid made from chicken meat simmered in water with vegetables and herbs, bouillon is typically saltier and contains additional seasonings, with some manufacturers including MSG. So if you're using chicken broth as a substitute, you may need to add a little more seasoning to achieve the taste you're looking for."
Chicken bouillon adds concentrated savory and umami depth to soups, stews, and other dishes with minimal effort. Chicken broth can replace bouillon by using the same volume of broth in place of the bouillon plus the water it would dissolve in. Bouillon is more concentrated, often saltier, and sometimes contains added seasonings or MSG, so broth-based substitutions usually require additional seasoning to match intensity. Early bouillon cubes were called "portable soup" and were reconstituted with water. The liquid broth is thinner and best used where other bold flavors or ingredient highlights exist.
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