Stock vs. Broth: Which Soup Base Is Best?
Using broth or stock is a sure-fire way to amp up the flavors of your favorite recipes. Sure, you could use plain old water, but these flavor-infused liquids give you a leg up. They contribute rich, hearty notes to your favorite soup recipes, and they’re also great for making rice, risotto, polenta, grits, beans, casseroles and more.
Recipes often seem to refer to broth and stock interchangeably, and you’ll find dozens of store-bought options on the shelves at the grocery store (including those pricey bone broth boxes). So what’s the deal with stock vs. broth: Are they the same, and is it better to use one instead of the other in certain recipes?
Is Broth Different from Stock?
There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It’s cooked for less time, and it doesn’t contain stock’s thick, viscous texture. When collagen-rich bones are simmered for hours, the heat coaxes out all kinds of flavor, along with gelatin. That’s why stock is usually solid (like Jell-O) when it’s refrigerated, while broth keeps a liquid form.
So why isn’t bone broth called broth stock? Probably because it doesn’t sound as good. Bone broth is a stock that is simmered for a very long time—sometimes as long as 48 hours. It also involves the addition of apple cider vinegar, which aids in the release of nutrients like glucosamine, amino acids and electrolytes.
When it comes to vegetable broth vs. stock, they’re the same thing. Vegetables don’t contain gelatin, so it’s impossible to make a vegetarian stock without bones. The major difference between the two at the grocery store is the broth may contain salt. It’s not always true, but stock is generally considered a sodium-free product because it’s intended to be the base or the start of your dish.
Can You Substitute Broth for Stock?
You can always substitute equal parts broth for stock. Since stock is generally thicker and more flavorful, you might find your favorite recipes get more of a flavor boost by using stock. We like using stock for soups where the liquid is the star, like chicken and dumplings, lemony turkey rice soup and French lentil and carrot soup. Since broth is thinner, it’s better suited for dishes where you want other flavors to shine, like tomato soup, chili and slow cooker sweet potato soup.
In a pinch? Check out our guide for the best broth substitutes.
What Is the Difference Between White Stock and Brown Stock?
White and brown stock can be made with chicken, beef, pork or veal bones. The difference between the two is whether the bones are blanched before they’re simmered (creating white stock) or roasted and coated with tomato paste (for brown stock). In classical French cuisine, these stocks are used to make the mother sauces. White stocks create the base for white sauces, like bechamel and veloute. Brown stocks would be used for richer, heartier sauces, like demi-glace or sauce tomat.
Which Is Healthier, Stock or Broth?
In general, stock contains more calories, fat and carbohydrates than broth. But, it also contains more protein, vitamins and minerals. Bone broth (a type of stock, despite its name) includes even more nutrients, including amino acids and minerals.
If you’re looking for the healthiest stock or broth, we suggest making it at home. Follow our guide for how to make chicken stock. That allows you to control the sodium levels (something that can be quite high at the grocery store). You can add vegetables, herbs and spices to further increase the nutrient and antioxidant levels.
Give your newfound knowledge a test-drive by making our best broth soup recipes.
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Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Dill Chicken Soup
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
Mexi-Stroni Soup
If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! Pumped up with spices as well as veggies and pasta, it's a fill-you-up bowl of fun. —Darlene Island, Lakewood, Washington
Hearty Vegetable Soup
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
Turkey Dumpling Soup
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Southwest-Style Wedding Soup
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
Turkey Ginger Noodle Soup
I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. —Adina Monson, Nanaimo, British Columbia
Pesto Bean Soup
This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. —Liz Bellville, Jacksonville, North Carolina
Sausage Bean Soup
You’re moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. —Marlene Muckenhirn, Delano, Minnesota
Pork Edamame Soup
My husband grew up in a traditional Asian household and gives this soup high marks for authentic taste. I think the Asian hot chili sauce is what makes the dish, but any type of hot sauce would give it a delicious kick! —Kari Sue, Bend, Oregon
Italian Sausage and Zucchini Soup
Everyone in my family likes this soup. Sometimes I use mini farfalle in this soup because my grandchildren say it looks like tiny butterflies. The recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida
Slow-Cooker Lasagna Soup
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
Chicken Barley Soup
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
Super Fast Mexican Soup
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Texas Black Bean Soup
This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.
The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Land of Enchantment Posole
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico
Italian-Style Lentil Soup
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Asparagus Soup
Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.—Betty Jones, Kohler, Wisconsin
The Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
Veggie Thai Curry Soup
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Sausage & Cannellini Bean Soup
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
Spicy Veggie & Lentil Soup
I enjoy this recipe because it’s meatless, inexpensive and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York
Vegetable Steak Soup
Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. —Brigitte Schultz, Barstow, California
Seafood Cioppino
If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
Thai Chicken Noodle Soup
This slow cooker soup is a semi-homemade version that coaxes all of the flavor out of a rotisserie chicken. Do the prep work the day before and toss the broth-making ingredients into the slow cooker in the morning. It's a snap to finish when you get home. —Beth Jacobson, Milwaukee, Wisconsin
Chipotle Butternut Squash Soup
My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
Bacon-Beef Barley Soup
Here’s a robust dish that’s perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. —Cathy Peterson, Menominee, Michigan
Lemon Chicken & Rice Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Carolina Shrimp Soup
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
Sausage & Greens Soup
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! —Angie Pitts, Charleston, South Carolina.
One-Pot Spinach Beef Soup
My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers. —Julie Davis, Jacksonville, Florida
Hearty Pasta Fagioli
Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Minestrone with Turkey
I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Beef Lentil Soup
You can prepare this soup as the main course in a hearty lunch or dinner. But on cold winter evenings here in New England, I've often poured a steaming mugful and enjoyed it in front of our fireplace as well. —Guy Turnbull, Arlington, Massachusetts
Maryland-Style Crab Soup
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida
Andouille Sausage Soup
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. —Steven Thurner, Janesville, Wisconsin
Coconut Curry Vegetable Soup
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Hearty Vegetable Lentil Soup
My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.
Spicy Sausage Soup with Tortellini
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Coconut Curry Chicken Soup
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Spicy Kielbasa Soup
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is fantastic reheated, after flavors have had time to blend. I like to serve steaming bowls with rye bread. —Carol Custer, Clifton Park, New York
Beef Barley Lentil Soup
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon
So-Easy-Yet-Delicious Onion Soup
Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York
Anaheim Chicken Tortilla Soup
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
Shrimp Pad Thai Soup
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington.
Veggie Meatball Soup
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
Italian Shredded Pork Stew
Need a warm, soothing meal for a blustery night? Throw together this slow-cooked stew loaded with sweet potatoes and kale. And the shredded pork is oh-so-tender! —Robin Jungers, Campbellsport, Wisconsin
The post Stock vs. Broth: Which Soup Base Is Best? appeared first on Taste of Home.
