Chefs Share the Best Store-Bought Broth

Stocks and broths have long been used by chefs and home cooks alike in dishes ranging from soups to gravies. While there are slight differences between the two—for example, broth is typically made with bones while stock is made using meat—the liquids have much in common. Broths and stocks are great for braising meats or adding moisture to pasta dishes. Both contain flavorful aromatics like vegetables and herbs, as well as seasonings like salt and black pepper, meaning they can infuse a little extra flavor into your dishes as well.

Still, the grocery store aisle containing broths and stocks (words that will be used interchangeably from here on) can feel overwhelming to home cooks who want to make flavorful meals but aren’t sure which brand would give them the best results. To find out which brand is preferred by chefs, we asked four cooking pros for their favorite store-bought product. The answer was unanimous: Kitchen Basics. Read on to learn why they prefer this brand and which brand makes a good back-up in a pinch.

Chefs’ Pick for Best Store-Bought Broth

Chef Ashish Alfred, who has appeared on Chopped and co-hosted Bar Rescue, said that when he’s not making stock from scratch, he turns to the Kitchen Basics brand, which he called “a great stand-in for homemade stock.”

“Kitchen Basics is my go-to when I want something close to a homemade base,” Alfred explained. “It’s got more body, more of that silky texture that comes from actual simmered bones and vegetables. It’s great for risotto, braises, stews—anything that calls for depth and richness.”

Kitchen Basics has a wide variety of stocks to meet different kitchen needs. In addition to everyday stocks like beef, chicken and vegetable, the brand offers seafood and turkey stocks, as well as bone broths, unsalted stocks, organic stocks and a line of “culinary stocks” that include flavors like garlic, caramelized onion and herbs.

Toni Elkhouri, chef and owner of Cedar’s Cafe in Melbourne, Florida, agreed, saying Kitchen Basics stocks offer “an honestly great value for the price point.” Elkhouri said that she finds Kitchen Basics’ stocks to be “less salty and well-reduced” and that she often adds fresh herbs to the stock to enhance the flavor further.

What Makes It So Delicious

Laura Pensiero, a registered dietitian and chef who owns Gigi Trattoria in New York’s Hudson Valley, said she likes Kitchen Basics because their stocks “have a rich, rounded flavor and a full-bodied texture that’s great for risotto, braises and hearty soups.” Marissa Stevens, a food writer and cook who created the food blog Pinch and Swirl, agreed. Like most chefs, Stevens said she makes her own broth often, but she also likes to “keep a shortlist of store-bought favorites for testing recipes and helping readers save time.”

“Kitchen Basics is one I reach for often,” said Stevens. “It’s the closest I’ve found to homemade in both flavor and body—rich without tasting salty or overly processed. You can taste that it’s been slowly simmered. The flavor is clean enough to sip on its own but sturdy enough to carry a soup, braise or risotto. I reach for it when I want a dependable base that doesn’t need much tweaking.”

Another Great Option

Several of our chefs also shouted out Swanson Natural Goodness as a runner-up. “Swanson Natural Goodness is great because it’s light, clean and lower in sodium, which is key,” said Alfred. “I want a broth that gives me the bones of flavor but leaves room for me to season it the way I want. It’s also lighter in texture, so it works beautifully for things like quick pan sauces, cooking grains or poaching chicken—anywhere I want the other ingredients to shine and just need a little support in the background.”

Pensiero said she keeps both of these store-brought stock brands on hand in her own kitchen. “Swanson Natural Goodness is lighter and clean-tasting,” she said. Like Alfred, she mentioned that it works well when other ingredients need to take the spotlight, “like in a delicate vegetable soup, quick pan sauce or poaching liquid.”

Chefs’ Tips for Choosing Store-Bought Stocks or Broths

Alfred offered four tips for home cooks looking for ready-made stock at their grocery store. “Here’s the deal,” he said. “Most boxed broths are made to last on a shelf, not necessarily to taste amazing. But there are good options out there if you know what to look for.”

First, Alfred said to read the label on the carton (or can) of stock you’re considering. “You want to see things like chicken, water, carrots, celery and herbs. That’s it. If it looks like a science experiment, leave it on the shelf. Avoid anything with flavorings, yeast extract or hydrolyzed anything—those are usually just ways of masking weak broth.”

Alfred’s second tip: Pay attention to the sodium content in your store-bought broth. “I’d much rather control the seasoning myself than have to fix something that’s been oversalted straight out of the box,” he said. “A lot of home cooks don’t realize how much sodium they’re stacking up when they start with a salty broth.”

To be safe, choose low-sodium or unsalted broths. “You can always add salt, but you can’t take it out,” he warned. “A lot of the over-salted boxed broths will wreck your dish before you even get started, especially in soups or reductions. Control the seasoning yourself.”

Third: It’s OK to “doctor up” your store-bought broth. “If you’re using store-bought broth, treat it like a starting point,” said Alfred. “Simmer it with a garlic clove, some fresh herbs, or even a Parmesan rind if you’ve got it. Let it bubble for 10 to 15 minutes and suddenly it tastes like something that took all day.”

Lastly, Alfred said “don’t sleep on vegetable broth,” especially if you’re cooking for vegetarian dinner guests. “But be picky,” he warned. “Vegetable broth is tricky. A lot of them taste muddy or too sweet. If you’re not sure, try Kitchen Basics veggie stock.”

The Bottom Line

The four chefs we spoke with all agreed that the best store-bought brand of broth is Kitchen Basics. They also recommended Swanson Natural Goodness, even suggesting trying both to get a feel for which brand works best for different dishes in your kitchen.

When shopping for store-bought broth or stock, stick with low-sodium or unsalted versions, and choose brands with natural-sounding ingredients like chicken, water, herbs and vegetables. If the ingredients label on your broth carton sounds like a science experiment, you’re better off choosing something else.

Chefs say it can also be fun to add to your store-bought broth for some extra flavor. Consider dropping some fresh herbs or a Parmesan rind into the broth and letting it simmer for a bit to give it a little something extra.