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What's the difference between stock and soup?

Soop Jan 10, 2011 04:11 AM

If I sick a chicken carcass in boiling water and reduce it till it tastes nice, is that soup? Or is it stock?

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  1. scubadoo97 RE: Soop Jan 10, 2011 05:03 AM

    Stock

    2 Replies
    1. re: scubadoo97
      f
      Fort Point RE: scubadoo97 Jan 10, 2011 05:08 AM

      How about stock versus broth?

      1. re: Fort Point
        absurdnerdbird RE: Fort Point Jan 10, 2011 05:51 AM

        My understanding has been that stock is made with mostly bones, broth with mostly meat.

    2. applehome RE: Soop Jan 10, 2011 05:30 AM

      Depends on how you use it. If it's served as is, it's soup. If it serves as the basis for a more developed soup, stew, gravy, or sauce, then it's stock. Broth is describing a soup or stock that has no solids.

      1 Reply
      1. re: applehome
        Soop RE: applehome Jan 10, 2011 05:59 AM

        Nice - Thatnks for the broth thing too, I was sure that was right, but my friend said it was thick.

        I'm gonna chuck some udon in it and eat it now :)

      2. alanbarnes RE: Soop Jan 10, 2011 05:59 AM

        If you leave the chicken in, it's soup. If you strain out the solids, what's left is stock. Or, more precisely, broth. Stock is primarily about texture, which you get from simmering bones and connective tissue; broth's all about flavor, which comes from meat. Of course, nobody pays any attention to this distinction; rambling on about it at length is a good way to establish that you're a friendless food geek.

        1. g
          gordeaux RE: Soop Jan 10, 2011 06:01 AM

          Whatever you wanna call it, the flavor will be 10 x better if you start with cold water, and don't let it boil.

          2 Replies
          1. re: gordeaux
            Soop RE: gordeaux Jan 10, 2011 08:43 AM

            oops, it boiled. Was still nice though! Really chickeny. Noodles made a mess though.

            1. re: Soop
              alanbarnes RE: Soop Jan 10, 2011 01:43 PM

              A little boiling doesn't hurt much. You'll never get broth that's quite as crystal-clear as if you gently simmered, but the soup will be tasty. For noodles, I like to cook them separately and ladle the finished soup over.

          2. a
            AdamD RE: Soop Jan 10, 2011 02:14 PM

            http://www.chow.com/food-news/53997/w...

            validating the prior claim that stock is made from bones and broth is made from meat

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