Broth vs. Stock: Find Out Which One Is Best for Making Soup

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."

It's soup season! And that means you're likely stocking your pantry with all the ingredients necessary for your favorite soup recipes. The first ingredient that comes to mind is stock…err… broth… no wait, maybe you should use stock. 🤔 What exactly is the difference between broth and stock?

Of course, stock and broth are also key ingredients for sauces, stews, gravy, and cooking rice (or risotto), so the question of which one to use goes way beyond the winter months. Luckily, we've got the scoop! Read on to find out everything you need to know about stock and broth—and which is the best substitute to use. Then, try making your own with our recipes for turkey stock, chicken stock, beef broth, and vegetable broth.

What is stock?

By definition, stock is made from bones and simmered for hours. The slow cooking time allows for the gradual breakdown of cartilage and bone marrow, which creates a thicker, more gelatinous and collagen-rich consistency. A rich, classic stock is typically a neutral-flavored, unseasoned liquid that is used to add body to any dish, making it ideal for soups and sauces. Check out Ree Drummond's recipe for pot roast, which depends on stock for the rich pan juices she spoons over each plate.

What is being sold as "bone broth" these days is actually stock (if it's made from bones, it's technically stock, not broth). Though stock is traditionally neutral in flavor, many bone broths are being enriched with different ingredients and sold as different flavors.

What is broth?

Broth is traditionally made from meat and vegetables (except for vegetable broth, which is made from veggies only!) and is cooked relatively quickly compared to the long, slow simmer for stock. It's also seasoned. The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.

Though nutritionally similar, broth is lower in calories and fat than stock. It also has less vitamins and minerals.

So, which is better: stock or broth?

That depends on what you're cooking in the kitchen! Both have their advantages—and for any given recipe, stock and broth are pretty much interchangeable. (In fact, Ree sometimes calls for either in her recipes, like this hamburger soup.) Stock will add richness to soups and stews while broth is a thin, yet flavorful liquid that's great for cooking rice. You really can’t go wrong with using either—just be sure to taste and adjust for salt in the finished product since recipes made with stock will need more seasoning.

You Might Also Like

• 15 Best Denim Jacket Outfit Ideas to Pull from Your Closet

• 10 Best Shampoos for Red Hair Like Ree Drummond's