✔ Updated · ratios, best dishes and swap tips
Yes, you can mix chicken and beef broth, and it's one of my favorite tricks for richer soups and gravies. Here's the ratio to use, where it shines and when to keep them separate.
Yes, you can mix chicken and beef broth. It's safe and a common chef's trick: the chicken broth adds a light, savory body and the beef broth adds deep, meaty color and richness. Start with equal parts, or use 3 parts chicken to 1 part beef for a lighter flavor. It works best in gravies, French onion soup, stews, braises and rice dishes.
- Balanced: 1 part chicken to 1 part beef for gravies, stews and pot roast.
- Lighter: 3 parts chicken to 1 part beef for soups, rice and chicken dishes.
- Richer: 1 part chicken to 3 parts beef for French onion soup and beef dishes.
- Watch the salt: two salty broths add up, so use low-sodium and season at the end.
Why Mix Chicken and Beef Broth?
Each broth brings something different. Chicken broth is light, clean and savory with a golden color. Beef broth is darker, deeper and more intensely meaty. Blend them and you get the best of both: a rounded, full-bodied flavor that tastes like it simmered all day.
Restaurants and home cooks do this all the time. Lots of French onion soup recipes mix beef and chicken stock so the soup is rich but not heavy, and our copycat KFC-inspired gravy uses both chicken and beef bouillon for that savory, peppery flavor. Here's the pro move: taste the blend before you add any salt, because store-bought broths are already well seasoned.
Best Ratios for Mixing Chicken and Beef Broth
| Ratio (chicken : beef) | Flavor | Best for |
|---|---|---|
| 3 : 1 | Light and savory with a hint of depth | Chicken soups, risotto, rice pilaf, chicken and dumplings, pan sauces for chicken or pork |
| 1 : 1 | Balanced, rich and rounded | Brown gravy, stews, pot roast, shepherd's pie, braised vegetables, ramen-style broths |
| 1 : 3 | Deep and beefy but not heavy | French onion soup, beef stew, beef stroganoff, au jus, mushroom gravy |
Dishes Where a Mixed Broth Works Best
- Gravy: brown gravy for mashed potatoes, biscuits and fried chicken gets deeper color and flavor from a mix. Try it in our roast pork gravy.
- French onion soup: mostly beef with some chicken keeps the soup rich but lets the sweet caramelized onions shine. See our take on Julia Child's French onion soup.
- Stews and pot roast: equal parts gives a full, savory braising liquid without overpowering the vegetables.
- Mixed-meat soups: vegetable beef soup, chicken and sausage soups, or any soup with more than one protein.
- Rice and grains: cooking rice, farro or barley in a mostly-chicken blend makes a simple side taste special.
- Pan sauces and braises: deglaze with a splash of each for a quick sauce over pork chops, meatballs or beef tips and gravy.
When Not to Mix Them
- Delicate chicken soups: chicken noodle or a clear chicken soup can taste muddy and turn brown with beef broth.
- Light seafood dishes: beef broth can overpower shrimp, fish and clam dishes. Use chicken, vegetable or seafood stock.
- Cream soups and pale sauces: beef broth darkens the color of potato soup, Alfredo-style sauces and white gravies.
- Vegetarian guests: both are meat-based. Use vegetable or mushroom broth instead.
Can You Use Beef Broth Instead of Chicken Broth?
Yes, they're interchangeable in most savory recipes, as long as you're happy with the flavor change. Swap them 1:1, keeping in mind that beef broth makes a dish darker and beefier, while chicken broth makes it lighter and milder.
If you only have beef broth for a chicken recipe, dilute it: use 3/4 cup beef broth plus 1/4 cup water for every cup of chicken broth. If you only have chicken broth for a beef recipe, add a teaspoon of soy sauce or Worcestershire sauce per cup for extra depth and color. A pinch of tomato paste or a few sautéed mushrooms helps too.
Curious about the bone broth versions? Here's our full guide to beef bone broth vs chicken bone broth.
Chicken Broth vs Beef Broth at a Glance
| Chicken broth | Beef broth | |
|---|---|---|
| Flavor | Light, mild and savory | Deep, rich and meaty |
| Color | Pale gold | Dark brown |
| Made from | Chicken meat, bones and vegetables | Beef meat, roasted bones and vegetables |
| Simmer time (homemade) | About 2 to 4 hours | About 4 to 8 hours |
| Best uses | Soups, risotto, rice, chicken dishes, light sauces | Stews, gravies, French onion soup, braises, beef dishes |
Broth vs Stock vs Bouillon
Broth is simmered mostly from meat and is usually seasoned, so it's lighter and ready to sip. Stock is simmered mostly from bones, so it's richer in gelatin and usually unseasoned. Bouillon cubes and paste are concentrated, dehydrated broth and tend to be the saltiest. You can mix any of them: just taste first and adjust the salt.
Storage and Safety Tips
- Once opened, store leftover carton broth (or a mixed batch) covered in the fridge and use it within 3 to 4 days, or by the 'use within' date on the carton if it's shorter.
- Freeze mixed broth in ice cube trays or freezer bags for 2 to 3 months for best quality.
- Bring broth to a full boil, or at least 165°F, when reheating leftovers.
- Cool homemade broth quickly and refrigerate it within 2 hours of cooking.
Frequently Asked Questions
Is it okay to mix chicken and beef broth?
Yes. Mixing chicken and beef broth is completely safe and a common way to add depth to soups, stews and gravies. Start with equal parts, taste, and adjust the ratio toward chicken for a lighter flavor or toward beef for a richer one.
Are chicken and beef broth interchangeable?
Mostly, yes. You can swap them 1:1 in most savory recipes, but the flavor and color will change. Beef broth makes a dish darker and meatier; chicken broth makes it lighter and milder. For delicate chicken or seafood dishes, chicken broth is the better choice.
Can you put beef broth in chicken soup?
You can, but use a little. Replace about a quarter of the chicken broth with beef broth for extra depth. Any more and a classic chicken soup will turn brown and taste beefy rather than fresh and light.
Can you use beef bouillon cubes with chicken?
Yes. Beef bouillon adds a deep, savory flavor to chicken gravies, stews and rice dishes. Many copycat gravy recipes use both chicken and beef bouillon. Because bouillon is salty, add it before any other salt, then taste.
What is a good substitute for beef broth?
Chicken broth with a splash of soy sauce or Worcestershire sauce is the closest swap. Mushroom broth, vegetable broth with a teaspoon of tomato paste, or beef bouillon dissolved in water also work well in stews and gravies.
