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Ever wonder if you can use stock and bone broth interchangeably? Here's what we discovered.It seems like basic stock or broth has always been the go-to way to add hearty flavor to things like soup, risotto and mashed potatoes. (Have you seen this fresh-looking garden risotto? Love it!) But recently bone broth has become the on-trend ingredient. In addition to being rich and meaty, the people who love the stuff say that it’s packed with nutrients that boost immunity and joint health, among other good things. To better understand whether we should stock up on chicken stock or whip up homemade bone broth, let’s take a closer look: What is broth?Broth is generally vegetables and meat that have simmered for only two hours or so–less time than a stock or bone broth. The goal of broth is to achieve a flavorful yet light liquid that can be used as a base for soups, add extra flavor when cooking whole grains and act as a substitute in recipes where butter is called for. Unlike stock and bone broth, regular broth doesn’t congeal when chilled. What is stock?Stock is water simmered with a combination of vegetables, herbs and spices and chicken or beef bones. The bones are sometimes roasted and sometimes will have meat still attached. When making stock, the ingredients are usually cooked for about three to four hours and then strained to keep only the liquid. The purpose of the long, slow cook is to extract all the tasty flavors and thickening agents such as collagen and gelatin. The gelatin is what’s most noticeable it has been chilled, refrigerated or frozen. It gives stock a Jell-O-type consistency! Test Kitchen tip: Freeze your stock for up to 6 months. (Follow our nine steps for smart freezer storage.)Thaw it out whenever you want to add extra flavor to a soup, risotto or other savory dish. What is bone broth?Bone broth is basically stock with an added bonus! It’s simmered for a much longer period of time–our recipes call for 8 to 24 hours–and some cooks recommend up to 48 hours. The goal is to release all the nutritious things like glucosamine, amino acids, electrolytes and more. It’s strained, stored and can be used in recipes that call for stock and/or bone broth. You might also heat up and drink the bone broth to help keep pesky colds at bay. Can they be used interchangeably?Yep! In a pinch, you can substitute most stocks for broths and vice versa. You can also use bone broth when your recipe calls for stock. So easy! Put Your Homemade Stock to Work The Ultimate Chicken Noodle SoupMy 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 one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado Get Recipe Grandma's Chicken 'n' Dumpling SoupI've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois Broccoli ChowderSue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes. Easy Beef SoupThis colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida Cream of Celery Soup RecipeThis rich cream of celery soup recipe will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing. —Janet James, Bluff City, Tennessee French Onion SoupMy daughter and I enjoy spending time together cooking, but our days are busy so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. —Sandra Chambers, Carthage, Mississippi Pasta Fagioli SoupMy husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Brenda Thomas, Springfield, Missouri Country Fish ChowderYou'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut Fennel Carrot SoupThis soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia Creamy Chicken Rice SoupI came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado Weeknight Turkey Tortilla SoupThis is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi Potato SoupI decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma The Best Chicken & DumplingsHomemade 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 English Pub Split Pea SoupThis family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida Beet BorschtMy mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington Cheesy Cream of Asparagus SoupKids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa Land of Enchantment PosoleMy 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 Egg Drop SoupWe often start our stir-fry meals with this fast egg drop soup recipe— it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan Classic French Onion SoupEnjoy 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 Beef Lentil SoupYou can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts Quick Cream of Mushroom SoupMy daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey Over-the-Rainbow MinestroneThis colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado Cheddar Potato ChowderI only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.—Ellie Rausch of Goodsoil, Saskatchewan Spicy Thai Coconut Chicken SoupFor national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan Cheese Soup with a TwistOne of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia Crab Corn ChowderNo time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina Split Pea Soup with Ham & JalapenoTo me, this spicy pea soup is total comfort food. I cook it low and slow all day, and it fills the house with a yummy aroma. It's so good with a nice, crispy baguette. —Chelsea Tichenor, Huntington Beach, California Turkey and Wild Rice SoupMy dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin Hearty Vegetable SoupA 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 Homemade Chicken StockPeppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen Fresh Corn & Potato ChowderThis corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri Easy Hamburger SoupLunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota Chicken Barley SoupNo 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 Italian Sausage and Zucchini SoupEveryone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida Best Ever Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania Stuffed Pepper SoupI was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania Cheesy Ham ChowderMy five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska Cabbage and Beef SoupWhen I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina Cheeseburger SoupA local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin Asparagus SoupEach 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 Seafood CioppinoIf you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe 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 Cheesy Broccoli Soup in a Bread BowlThis creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan Lentil & Chicken Sausage StewThis hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last drop. —Jan Valdez, Chicago, Illinois Cream of Cauliflower SoupThis mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio Veggie Meatball SoupIt'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 Sweet Potato and Crab SoupThis sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana Shrimp GazpachoHere’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen Quick Mushroom Barley SoupI surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York Red Lentil Soup MixGive your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. —Taste of Home Test Kitchen Tuscan Cauliflower SoupA classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota Slow-Cooker Sweet Potato SoupI love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia Clam StewThis clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! —Pamela Gelsomini, Wrentham, Massachusetts Chicken Bean SoupThis easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York Tomato-Orange SoupWho knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland Carolina Shrimp SoupFresh 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 Creamy Fresh Asparagus SoupTangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon Pico de Gallo Black Bean SoupEveryone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin Ground Turkey Vegetable SoupLow-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York Easy Pork PosoleLooking 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 Roasted Cauliflower & Red Pepper SoupWhen cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington Chicken Tortilla SoupPut 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 Sausage & Greens SoupI 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. Fennel Carrot SoupThis soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia Hearty Beef Barley SoupMy entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia Loaded Baked Potato SoupThe only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia Beef & Black Bean SoupI lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama Cabbage and Beef SoupWhen I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina Chicken Potpie SoupMy grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois Slow-Cooker Lasagna SoupEvery 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 Potato Clam ChowderI ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland Up Next: The Best Soup Recipes of 2021 Popular Videosⓘ Can I substitute bone broth for chicken broth?And like a broth, bone broth recipes generally include a good amount of vegetables and seasonings. Yes, you can use beef or chicken bone broth as a beef or chicken broth substitute.
Which is healthier bone broth or stock?Summary: Stock and broth are nutritionally similar, though broth is lower in calories and stock contains more vitamins, minerals, collagen and marrow.
Which is better chicken stock or bone broth?Bone broth is different from chicken broth. It is a liquid that has more protein, collagen, electrolytes, vitamins and minerals than chicken broth. Chicken broth may be ok for cooking, but bone broth is much for concentrated and delicious. Bone broth also gives you nutritional benefits, while chicken broth does not.
What is better for soup bone broth or stock?Bone broth is simmered for longer than stock, up to two days, to further concentrate the flavor. As a result, bone broth is typically saltier and more flavorful than stock because it's designed to be sipped on its own.
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