Chicken bouillon is made by adding chemical seasonings to monosodium glutamate. As nucleotides carry the savory taste of chicken, it is named "chicken bouillon." It can be used in all occasions where monosodium glutamate is used, and adding it in appropriate amounts to dishes, soups, and noodles will achieve the desired effect. Besides containing monosodium glutamate, chicken bouillon also contains a variety of amino acids. It is a household seasoning that not only boosts appetite but also provides certain nutritional benefits. Monosodium glutamate products emphasize flavor, thus containing a higher amount of MSG; chicken bouillon, however, focuses on the natural savory aroma from chicken, resulting in a higher usage of chicken powder.