It had a more prominent real chicken flavor, but the green-yellow hue (from added turmeric) is a little off-putting. Puree this mixture (vegetables and all) either in a blender, food processor or an immersion blender right in the pan. You could can this, but I froze it in ice cube trays and used a “cube” at a time when making soup, gravy, etc. Roasted chicken, salt, sugar, corn syrup solids, hydrolyzed soy protein, dried whey (milk), flavoring, food starch, disodium inosinate and disodium guanylate, turmeric.

I am unable to review the product as I deem that the item I received is not fit for human consumption. I have let other non-vegans smell and taste this and the were shocked and genuinely so impressed that it was vegan. I realize it's probably just trace amounts, but I'm trying to eat low carb so this is a bit of a concern. For medical reasons I have to get the low sodium kind, I have always felt cheated in flavor by having to use low sodium, but not with this product.I like that it's organic and thus has no artificial flavorings or preservatives, and it has less salt. I love the McCormick's chicken base and have been using it regularly, especially in my Mexican dishes. I’ve tried a lot of different brands, but Better Than Bouillon is my hands-down favorite for chicken soup base. The salt level was particularly intense in this one and tasted more like tomato and mushroom, so you would have to make sure anything you were making with it complemented those flavors. My only tip is watch the salt- it is NOT low sodium, so adjust the additional salt in the recipe as needed.

It tasted "overdeveloped, like the vegetables were cooked for too long" and like a "vegetarian version of Marmite. From gruyère to ricotta–which sandwich has the best cheese pull, and which should be left outside of the frying pan?

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