Which Has More Protein, Chicken or Beef Broth? A Complete Breakdown

January 8, 2026 •

3 min read

While both broths are staples in cooking, the protein content varies significantly depending on how they are made. Standard broths contain very little protein, but bone broths are simmered longer to extract a high-protein, nutrient-rich liquid from the bones. The ultimate protein winner between chicken or beef broth depends entirely on the preparation.

Quick Summary

This article analyzes the protein content in standard and bone broths, comparing chicken and beef versions based on simmering methods. Concentration, amino acid profiles, and overall nutritional value are key factors that influence the final outcome.

Key Points

Standard Broth vs. Bone Broth: The preparation method is the most important factor, with bone broths having significantly more protein than standard broths.
Chicken Broth Protein: Chicken bone broth is often cited as having slightly more protein per serving and higher levels of BCAAs, which are good for muscle recovery.
Beef Broth Protein: Beef bone broth, though comparable in protein, contains more Type I and III collagen and higher levels of glycine, which benefit skin and gut health.
Concentration is Key: The ratio of bones to water and simmering time directly impacts the final protein content, so a concentrated broth will always be richer.
Flavor and Functionality: Choose chicken for a milder, more versatile broth, and beef for a richer, bolder flavor and targeted gut health benefits.
Amino Acid Differences: While both provide beneficial amino acids, chicken is richer in muscle-building BCAAs and beef is higher in gut-healing glycine and proline.

Standard Broth vs. Bone Broth: The Crucial Distinction

Before determining which has more protein, chicken or beef broth, it is essential to distinguish between a standard broth and a bone broth. Regular broths are typically made from meat and vegetables simmered for a short time, often yielding a liquid with a very low protein count—sometimes as little as 1 to 3 grams per serving. Bone broths, however, are made by simmering bones and connective tissues for an extended period, which breaks down the collagen and releases high-protein gelatin. This process results in a far more protein-dense and nutritionally robust liquid, with many bone broths offering 8 to 12 grams of protein per cup.

Chicken Broth: The Joint and Muscle Ally

Chicken bone broth is often praised for its high concentration of Type II collagen, which is especially beneficial for supporting cartilage and joint health. Beyond collagen, it provides a unique amino acid profile that aids in overall wellness. For example, some chicken bone broths contain higher levels of branched-chain amino acids (BCAAs) like leucine, which are vital for muscle growth and recovery. This makes chicken bone broth a popular choice for athletes and those focused on sports nutrition. Additionally, many chicken broths contain higher concentrations of electrolytes such as potassium and magnesium, making them excellent for hydration.

Flavor Profile and Versatility

Chicken broth is known for its lighter, milder flavor compared to its beef counterpart. This versatility makes it an ideal base for a wide variety of dishes, from delicate soups to savory sauces, without overpowering the other ingredients. The gentle flavor also makes it a soothing and easy-to-sip beverage, especially when sick.

Beef Broth: The Gut and Skin Booster

Beef bone broth generally contains higher levels of Type I and III collagen, which are essential for skin elasticity and gut health. The denser beef bones require longer simmering, which can also lead to a richer mineral density, including calcium and magnesium. The amino acid profile in beef bone broth is distinct, offering higher amounts of glycine and proline. Glycine is particularly beneficial for gut repair, as it can help fight inflammation in the digestive tract.

Taste and Culinary Uses

With its rich, deep, and robust flavor, beef bone broth is well-suited for heartier dishes. It provides a savory base for stews, gravies, and braised meats. The longer cooking time and denser bones also contribute to a richer, more gelatinous texture that adds body to any recipe.

How Preparation and Concentration Affect Protein

It is important to remember that the protein content in any broth is heavily influenced by how it's made. The ratio of bones to water and the length of the simmering process are the two most significant factors. A concentrated chicken bone broth, for instance, can easily contain more protein per serving than a less concentrated beef bone broth. Homemade broths offer the most control over concentration and ingredients, allowing for maximum nutrient extraction. Using a splash of vinegar during simmering can help extract minerals and nutrients from the bones more effectively.

Chicken vs. Beef Broth Protein Table


Aspect	Standard Chicken Broth	Standard Beef Broth	Chicken Bone Broth	Beef Bone Broth
Protein per Cup	1-3g	1-3g	8-12g	8-10g
Primary Collagen Type	Minimal	Minimal	Type II (Joints)	Types I & III (Skin, Gut)
Key Amino Acids	Varies	Varies	High BCAAs (muscle)	High Glycine, Proline (gut, sleep)
Flavor Profile	Light, Mild	Moderate, Savory	Lighter, versatile	Rich, Bold
Culinary Use	Base for light soups, sauces	Base for heartier soups, stews	Sipping, boosting recipes	Sipping, stews, gravies

Conclusion: So, Which Has More Protein, Chicken or Beef Broth?

The search results show that the distinction between standard and bone broth is the primary determinant of protein content, far more than the animal source itself. When comparing protein, the clear winners are bone broths, which consistently offer a far higher protein count than their standard counterparts. Between chicken bone broth and beef bone broth, the difference is often marginal and highly dependent on preparation methods and concentration. Some sources suggest chicken bone broth may slightly edge out beef in protein per serving, while beef provides more collagen per gram of protein. Therefore, the choice between them should be based on your specific health goals, favored amino acid profile, and desired flavor.

For a deeper dive into the nutritional benefits of bone broth, refer to the resource provided by Harvard Health: Savoring the benefits of bone broth.

Frequently Asked Questions

No, standard broths (not bone broths) have a very low protein content, typically 1 to 3 grams per serving, making the difference between chicken and beef minimal.

Yes, bone broth has significantly more protein than regular broth. Its longer simmering time extracts more collagen, creating a richer, protein-dense liquid, often with 8 to 12 grams per cup.

Chicken bone broth is especially rich in Type II collagen, which is known to be beneficial for joint and cartilage health.

Beef bone broth is typically higher in Type I and Type III collagen, which support skin elasticity, gut health, and connective tissues.

To increase the protein in homemade broth, use a higher ratio of bones to water and extend the simmering time. Adding a splash of vinegar can also aid in the extraction of nutrients from the bones.

Beef bone broth is often favored for gut health due to its higher concentration of glycine and proline, which can help repair the gut lining and reduce inflammation.

Chicken bone broth is often better for muscle recovery because it contains higher levels of branched-chain amino acids (BCAAs), particularly leucine, which are crucial for muscle growth and repair.

Yes, the long simmering process breaks down large proteins into smaller, more absorbable amino acids, which can then be used by the body for various functions.