Soup, chicken broth cubes, dry
FDC 171563cube (5 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 1 · -9 vs Soups & sauces medianDry chicken broth cubes score 1 of 100 and rank 50th of 60 in Soups & sauces, a category with a median score of just 10. Per the small cube size, they concentrate nutrition: 29% DV protein, an excellent figure, plus 15% DV calcium, 13% DV magnesium, and 10% DV iron.
A single 5 gram cube is dissolved in hot water to make broth or used to season soups, stews, and rice dishes. The clear caveat is sodium, an intense 24000 mg per 100 g in the dry cube form, which is why only a fraction of a cube goes into a serving; those cutting sodium back could compare oyster sauce or fish sauce, both lower on that measure gram for gram.
See how this score is calculated, build a plate around soup, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | 10% |
| Total fat | 4.7 g | 6% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 13 mg | 4% |
| Sodium | 24000 mg | 1043% |
| Carbohydrate | 24 g | 9% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 15 g | 29% |
| Potassium | 374 mg | 8% |
| Calcium | 190 mg | 15% |
| Iron | 1.9 mg | 10% |
| Magnesium | 56 mg | 13% |
| Vitamin C | 1 mg | 1% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.09 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 10 kcal | 0% |
| Total fat | 0.24 g | 0% |
| Saturated fat | 0.06 g | 0% |
| Cholesterol | 0.65 mg | 0% |
| Sodium | 1200 mg | 52% |
| Carbohydrate | 1.2 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0.73 g | 1% |
| Potassium | 19 mg | 0% |
| Calcium | 9.5 mg | 1% |
| Iron | 0.09 mg | 1% |
| Magnesium | 2.8 mg | 1% |
| Vitamin C | 0.05 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 171563Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the soups & sauces median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Sauce, oyster, ready-to-serveDensity 1 vs 1Sauce, fish, ready-to-serveDensity 1 vs 1Gravy, mushroom, dry, powderDensity 2 vs 1Original analysis by NutriVerdict
In the kitchen and how to use it
Chicken bouillon cubes are dehydrated blocks of concentrated chicken flavor, salt, and fat, designed to dissolve into hot water to form an instant broth. One cube stirred into a mug of hot water makes a quick cup of broth, or it can be crumbled directly into soups, stews, rice, and braises to boost savory depth when fresh stock isn't on hand. They're a pantry staple for quickly building a flavor base at the start of a recipe without measuring out liquid stock, and they travel well for camping or small kitchens where keeping cartons of liquid stock isn't practical.
Per 100 g of dry cube, the product runs 198 calories and is notably concentrated: 29% DV protein, 15% DV calcium, 13% DV magnesium, and 10% DV iron. Keep cubes in their wrapper in a cool, dry pantry, where they last a long time thanks to their low moisture content. Sodium is extremely high at 24,000 mg per 100 g, so cubes are used one at a time, dissolved into a full pot or mug of water rather than eaten concentrated on their own, and recipes that already call for salt often need less once a bouillon cube is added.
Frequently asked questions about soup
How many calories are in a chicken bouillon cube?
Per 100 grams of dry cube the product has 198 calories, though a single 5 gram cube is a small fraction of that weight.
Is chicken bouillon a good source of protein?
Per 100 grams the dry cubes provide 29% DV protein, though a single cube used to season broth is a much smaller amount.
How do you use chicken bouillon cubes?
Dissolve one cube in hot water for instant broth, or crumble it into soups, stews, and rice for extra flavor.