topic Re: Broth or Stock When Making Soup? in Recipes

Broth or Stock When Making Soup?

Black Cat Back — Sat, 21 Jan 2017 21:18:38 GMT

I'm so confused about whether to use chicken broth or chicken stock when making homemade soup.

My mother always used broth. Yet, when I watch the Food Network shows, they all use stock.

I don't know which is better or why.

Re: Broth or Stock When Making Soup?

Desertdi — Sat, 21 Jan 2017 21:29:16 GMT

Well, for "real" stock............you're supposed to boil soup bones. Haven't seen those in any market in years.

Re: Broth or Stock When Making Soup?

gizmogal — Sat, 21 Jan 2017 21:40:31 GMT

I've used both broth or stock interchangeably in my cooking and never felt it made a difference. I've used Swanson, College Inn and Kitchen Basics as brands available in nearby markets in both stock and broth versions. Stock tends to be stronger flavored, but if there are other seasonings or veggies going into your soup it will not matter at all. Whatever you have on hand, whatever brand, you will have delicious soup. Enjoy!

Re: Broth or Stock When Making Soup?

Black Cat Back — Sat, 21 Jan 2017 22:22:21 GMT

Thank you so much!

I do put in celery, onions, carrots, and spices. I appreciate the feedback.

I have so much "broth" I bought, so glad it is okay to use to make a good soup on this chilly day.

Re: Broth or Stock When Making Soup?

cancun08 — Sat, 21 Jan 2017 23:49:19 GMT

Progresso has a new "stock" product, if not new, updated, and it is extremely flavorsome. I can highly recommend it.

Re: Broth or Stock When Making Soup?

x Hedge — Sun, 22 Jan 2017 02:32:56 GMT

@Black Cat Back, @Desertdi, @cancun08,
I don't like the taste or high sodium of pre-prepared canned stock.

When I'm going to be needing chicken stock, or is it broth(?), (I really should go look that up) I treat myself to a rotisserie chicken from the deli.

I'll remove the skin and separate the meat into piles of light and dark and bag for freezing unless I'm using right away.

After skin and all meat is removed I'll submerge the whole chicken carcass under cold water in a saucepan or stockpot and simmer, covered, over low flame. Later, skim out larger pieces of bone and strain the stock/broth to remove all small bits of the carcass.

At this point I add salt and if needed, additional bullion to taste.

This makes a nice base for cooking your mirepoix and later adding back some bite sized pieces of white meat rotisserie chicken to the pot.

Simmer home made dumplings on top to finish off your chicken soup.

You'll have enough for another meal from the rest of that rotisserie chicken at a later date. Maybe dark meat chicken with egg noodles, fine cut celery, and sliced pre-browned mushrooms?

Re: Broth or Stock When Making Soup?

Dazlin — Sun, 22 Jan 2017 20:40:24 GMT

@x Hedge wrote:
@Black Cat Back, @Desertdi, @cancun08,
I don't like the taste or high sodium of pre-prepared canned stock.
When I'm going to be needing chicken stock, or is it broth(?), (I really should go look that up) I treat myself to a rotisserie chicken from the deli.
I'll remove the skin and separate the meat into piles of light and dark and bag for freezing unless I'm using right away.

After skin and all meat is removed I'll submerge the whole chicken carcass under cold water in a saucepan or stockpot and simmer, covered, over low flame. Later, skim out larger pieces of bone and strain the stock/broth to remove all small bits of the carcass.
At this point I add salt and if needed, additional bullion to taste.

This makes a nice base for cooking your mirepoix and later adding back some bite sized pieces of white meat rotisserie chicken to the pot.
Simmer home made dumplings on top to finish off your chicken soup.

You'll have enough for another meal from the rest of that rotisserie chicken at a later date. Maybe dark meat chicken with egg noodles, fine cut celery, and sliced pre-browned mushrooms?

Sounds like a GREAT idea. I often make my own rotisserie chicken...now I can do as you have said with the carcass. How long do you cook it for to make a stock/broth??

Also, can I freeze it for another time?? Nice recipe!!!

Re: Broth or Stock When Making Soup?

ECBG — Sun, 22 Jan 2017 20:45:56 GMT

Our grocery store has Swanson Low Sodium chicken and beef broth.

Re: Broth or Stock When Making Soup?

x Hedge — Tue, 24 Jan 2017 01:20:09 GMT

@ECBG, @Black Cat Back, @Dazlin, @cancun08, @gizmogal,

If you like pre-prepared, Consumer Reports rated Knorr highest. Knorr was also rated a "best buy", indicating high value for low price.

They liked Swanson's stock, but in the article called Swanson's broth "soapy flavored".

post edited to put the 2 images back!

Sorry, i didn't realize when I deleted them from my profile, they would also disappear from the posts!

This means I've messed up a few other posts. Sorry!again.

Re: Broth or Stock When Making Soup?

x Hedge — Mon, 23 Jan 2017 02:36:57 GMT

@Dazlin I would have to take a guess and say maybe around 40 minutes to an hour. But that's strictly a guess, and next time could be an hour and a half if I think I started with too much water in the pot and want to cook it down some. Sorry, but I improvise as I cook.

Re: Broth or Stock When Making Soup?

MyGirlsMom — Mon, 23 Jan 2017 02:43:55 GMT

Stock

Roast your bone before boiling them. It's great if you use left over roast chicken, turkey, pork, etc. and then add your vegetables.

Re: Broth or Stock When Making Soup?

ECBG — Mon, 23 Jan 2017 04:47:25 GMT

@x Hedge wrote:
@ECBG, @Black Cat Back, @Dazlin, @cancun08, @gizmogal,

If you like pre-prepared, Consumer Reports rated Knorr highest. Knorr was also rated a "best buy", indicating high value for low price.
They liked Swanson's stock, but in the article called Swanson's broth "soapy flavored".
@x Hedge,Good to know. Really liked seeing the list.@

Re: Broth or Stock When Making Soup?

VaBelle35 — Mon, 23 Jan 2017 10:49:24 GMT

A word about "low sodium."

Check the labels of all of your choices as I've found some packaged stocks are lower sodium than the ones labeled "low sodium."

I make my own stock. Save all of my bones (chicken and beef) and make a batch in the crock pot every few weeks. I get about 9 cups out of each batch.

I've heard about roasting the bones first, but to be honest, the last thing I need is another "step." It's already a process to strain that beast.

Re: Broth or Stock When Making Soup?

Honeybit — Mon, 23 Jan 2017 19:02:08 GMT

I can't help but smile as I read this thread -- whenever my mother or grandmother cooked a chicken for a casserole or for chicken salad, their recipe note usually read: "Boil chicken. Save juice for soup."

Re: Broth or Stock When Making Soup?

toria — Fri, 27 Jan 2017 17:40:08 GMT

Really you can use either. I use low sodium. I've made my own but sometimes too lazy for it.