Bouillon is a clear light liquid made by boiling meat, fish, poultry or vegetables in water to extract the flavor. The liquid is strained and served plain as a soup or used as the basis for sauces or more complex soups. Chicken, beef and vegetable bouillon are readily available canned. Bouillon cubes and granules, made from dehydrated concentrated bouillon or stock, are available in chicken, beef and vegetable flavors. They need to be reconstituted in boiling water according to package directions. Bouillon is interchangeable with broth.