Broth vs. Stock

Here’s the lowdown on building a delicious soup.

It is squarely soup season. I LOVE having soup bubbling along on the stove. It makes the whole house smell amazing! I try to make one soup every week, setting myself up with easy, fast weekday lunches. When it comes down to it, a solid soup begins with a solid base. Here’s the deal on stock vs. broth.

Building Your Soup Base: Broth vs. Stock

When it comes to building a delicious soup base, most (if not all) include some kind of broth or stock. Typically chicken or vegetable. I generally use the terms broth and stock interchangeably without much thought, but I have had several questions about the differences between the two, so I thought it was time to investigate and clarify.

The terms “broth” and “stock” are often used interchangeably. Their ingredients are pretty much the same with slight differences. So, using them interchangeably is OK when building a delicious soup base.

All About the Base

Let’s talk CHICKEN stock here.

Stock is normally made from chicken bones, while broth is made mostly from the meat of chicken.  Honestly, I have made delicious broth and stock, and many times, I’ll use a whole chicken, which has both bones and meat.

Stock is less seasoned. Traditionally, when you make stock, you leave it unseasoned so that when you add it to recipes, you can tailor it to your flavor needs.

Stock is also darker because it is best if the bones are roasted, which makes the liquid darker in color. Broth meat is added raw.

Stock (using bones) creates a thicker liquid, while broth tends to be thinner.

The collagen, bone marrow and cartilage in and around the bones makes the liquid gelatinous when cooled (that’s the good-for-you stuff). The collagen and minerals that seep from the bones into the stock is liquid gold for your health. In fact, bone broth contains a number of beneficial nutrients and may have anti-inflammatory effects, improve bone and joint health, and can even improve sleep quality thanks to the amino acid glycine (source: healthline.com).

Stock is synonymous with bone broth. It may be cooked a bit longer, and have a little vinegar in it to encourage the nutrients to seep into the water, but it is virtually the same.

Cooking times vary. Broth is normally cooked for a much shorter time (1-2 hours). Stock (bone broth) cooks for hours (6-8) on the stovetop.

Stock has more vitamins and minerals and collagen than broth. Broth is lower in calories.

Bouillon is the French word for broth. A bouillon cube is dehydrated broth. It must be rehydrated before use, and as long as the ingredient list isn’t too much/too chemically, it is fine to have in your pantry. I use Beyond Bouillon, a product you can find in all of the markets and is a paste vs. cube, but works well in a pinch for flavor.

My Preferred Chicken Soup

Below are two of my favorite stocks and broths, one chicken and one veggie.  I make both of these regularly. In a pinch, I use Kettle and Fire brand broths and veggie and chicken stock. They are good (not quite as good as homemade) enough and get meals on the table quickly. 

Recipe: Chicken Soup + Stock

Modified from Barefoot Contessa

Step One: Roast a Chicken 
Preheat oven to 350 degrees. Place chicken on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones of the breast, discard the skin, and shred or dice the chicken meat.

Step Two: Make the Chicken Soup (or Stock)
This makes a lot, is perfect for dinner and lots of leftovers and freezes well.

1 whole chicken (meat from breasts taken off and set aside. You’ll add back in at the end) 
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts water
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
1/4 cup chopped fresh parsley
1 large yellow onion, unpeeled, quartered
4 parsnips, unpeeled, cut in half (optional)
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Simmer chicken, veggies and herbs on the stove for 1 ½-2 hours on medium heat. Drain the liquid from the bones. If making chicken soup, add the chicken meat and some of the veggies back into the soup pot. Season to taste with salt and pepper. If using broth for a different recipe, you’re good to go. Use the chicken and potentially the veggies at a different time.

Recipe: Roasted Vegetable Stock

1 lb cremini mushrooms (also called baby bellas or small portobellos), wash & slice into equal-sized pieces
3 carrots, peeled and sliced
3 celery stalks, sliced
1 yellow onion peeled and quartered
4 cloves garlic peeled and scored
1 inch ginger peeled and sliced into 1/4″ coins
12 cups water
1/4 cup tamari or soy sauce
1/2 cup yellow miso paste
Sriracha to taste

Roast chopped veggies and 1-2 tbsp olive oil at 350 until soft ~ 45 min. Next, add the mushrooms, carrots, celery, onion, garlic, ginger and water to a large stock pot. Bring to a low boil and then reduce to a simmer. Simmer for ~1 hour. Drain the broth through a strainer into a large bowl for a clear broth. OR blend/puree the soup and veggies for a creamy version.

While the broth is cooling, combine the tamari, miso paste and sriracha in a medium-sized bowl or measuring cup. Whisk until the miso paste is dissolved and the solution becomes a thick slurry. Add the slurry to the cooled broth. This is delicious as a stock or a soup base.

Enjoy soup season!
xx
Robin

For more healthy soup recipes and ideas, visit healthynestnutrition.com/blog. Need help finding your personalized nutrition plan? Reach out. Our holistic nutritionist team is here for you.