When making soup, one of the most important ingredients is the liquid base. Choosing between chicken stock and chicken broth can make a big difference in the final flavor and texture of your soup. But when should you use stock and when is broth a better option? This comprehensive guide will explain the key differences between stock and broth, when to use each, and provide tips for making your own homemade versions.
What is the Difference Between Chicken Stock and Broth?
While the terms stock and broth are sometimes used interchangeably there are some notable differences
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Chicken stock is made by simmering chicken bones vegetables and herbs in water for several hours. This long simmering time extracts gelatin from the bones, creating a rich, mouth-coating texture. Chicken stock has a deeper, more concentrated chicken flavor.
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Chicken broth is made by simmering chicken meat, vegetables, and herbs in water for a shorter period of time Without the bones, chicken broth has a thinner, lighter consistency and milder flavor. The flavor comes more from the seasoning than the chicken itself
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Appearance: Stock is darker and cloudier, while broth is lighter and clearer.
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Use: The richer flavor and body of stock makes it ideal for heartier soups and dishes where chicken is the star. Broth is better for delicate soups and dishes where chicken is not the highlight.
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Health: Homemade stock is lower in sodium and higher in protein and nutrients like collagen. Store-bought broth often contains more sodium.
When to Use Chicken Stock for Soup
The rich, concentrated flavor and viscous texture of chicken stock makes it perfect for certain soups:
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Hearty soups – Chicken noodle, chicken and dumplings, chicken rice soups benefit from stock’s hearty flavor and body.
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Soups where chicken shines – In soups focused on chicken, like chicken tortilla or chicken pot pie soup, stock ensures serious chicken flavor.
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Long-simmered soups – The gelatin in stock gives great body to soups with long cook times like chicken chili.
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Sodium-free recipes – Since stock is unsalted, it allows you to control seasoning when limiting sodium.
When to Use Chicken Broth for Soup
With its thinner consistency and milder flavor, chicken broth is best used:
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Delicate soups – Broth is perfect in soups with subtle flavors like lemon chicken orzo or spring minestrone.
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Non-chicken focused soups – In soups where chicken is just one component, like vegetable soup, broth prevents chicken from overpowering.
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Quick-cooking soups – Because it requires less simmering, broth is great for fast soups made with pre-cooked ingredients.
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Store-bought ease – Convenient canned or boxed broth means not having to make homemade stock for every soup recipe.
Tips for Making Your Own Chicken Stock and Broth
While store-bought is convenient, homemade stock and broth are inexpensive, easy to make, and far superior in flavor.
For chicken stock:
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Use chicken backs, necks, and wings for intense flavor. Roast the bones first for deeper flavor.
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Simmer bones for at least 3 hours with aromatics like onion, carrot, and celery.
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Skim fat and impurities as it simmers. Strain and cool completely before use.
For chicken broth:
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Use a whole chicken. Remove cooked meat from bones before proceeding with broth.
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Simmer chicken carcass with vegetables and herbs for 1-2 hours.
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Skim fat from surface periodically while simmering.
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Cool and strain broth before use.
With homemade stock and broth in your freezer, you’ll have flavorful, nourishing soup base ready anytime. Understanding the nuances of stock vs. broth allows you to pick the best option for making sensational soups.
What Is Stock?
Stock is a flavorful liquid made by simmering bones, along with aromatic vegetables like carrots, celery, and onions, plus seasonings and spices like black pepper and fresh herbs.
The main ingredient is bones and the goal of simmering them is to extract the collagen, which is a protein in connective tissues and cartilage, and break them down into gelatin.
Gelatin is a key characteristic of a good stock and youll know it by the fact that it will jell when you cool it. A gelatin-rich stock will add richness and body to sauces and soups that are made from it.
The key here is that stock is generally an ingredient in some other dish, as opposed to something that is served on its own. This is why the seasonings named above do not include salt. Salt is not typically added to a stock, but rather, its added to whatever the final dish is.
How Chicken Stock Is Made
Chicken stock is prepared by simmering chicken bones, along with aromatics and seasonings. Typically the bones are first blanched, then transferred to a fresh pot of cold water which is gradually heated to a simmer.
While there will almost always be at least some meat still on the bones, the main ingredient is the bones. You can make chicken stock by simmering a whole chicken carcass leftover from roasting a chicken. While youll obtain more gelatin from a carcass that hasnt been cooked once already, chickens are so rich in collagen that even simmering a cooked carcass will yield plenty of gelatin.
Note that commercial products labeled “chicken stock” dont usually jell, which means that even if some bones are used in their preparation, they are essentially chicken broth.
What’s the difference between chicken broth, chicken stock and bone broth?
FAQ
Is it better to make chicken soup with broth or stock?
Although many people think of them as interchangeable, it’s best to use broths for homemade soups. Broths are typically made more with meat whereas stocks are made more with bones, giving a different type of mouthfeel. A true broth will give you that classic chicken noodle soup flavor and feel that you’re going for.
Is it better to use chicken stock or broth for soup?
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it’s ideal for use in soups, rice, sauces and more.May 28, 2025
Do I use chicken stock or broth to make soup?
Stock and broth are equally great for thinning out sauces, making risotto, or as a base for quick soups. Broth is better for consuming as is because it has seasoning that makes it tastier on its own, and broth may be preferred as a flavor enhancer for cooking plain white rice or grains.Sep 10, 2024
Should I use chicken broth or chicken stock for soup?
While chicken broth is rich because of the ingredients and spices added, chicken stock retains a rich, earthy flavor due to its simmering process. Because of this difference, it’s up to your preference concerning which liquid makes the best soup base.Aug 26, 2022
Do you need a stock in a soup?
Everything from soups and stews to sauces and gravies to skillet dinners and starchy sides require you to stock (or broth!) up. The terms “chicken broth” and “chicken stock” are often used interchangeably, although some recipes specifically call for one or the other. (Our Copycat Chicken Gnocchi Soup, for example, asks for stock.
Should I use broth or stock for Soup?
The choice between broth and stock largely depends on the type of soup you are preparing. For lighter soups, such as vegetable or chicken soup, broth may be the best option as it can enhance the dish without overwhelming the other flavors.
Should I use chicken stock for Soup?
The answer ultimately depends on the type of soup you’re making and the flavor profile you’re aiming for. If you’re making a rich, creamy soup or a hearty stew, chicken stock is likely the better choice. Its deep flavor and thick texture will add depth and complexity to your soup.
Which is better chicken stock or broth for Soup?
Chicken broth, on the other hand, is better suited for making clearer soups, such as chicken noodle soup or wonton soup. Its lighter flavor and texture won’t overpower the other ingredients in the soup, and it can be used as a base for sauces or gravies. So, which one is better for your soup: chicken stock or broth?
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.
What’s the difference between stock & broth?
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.