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Jan 10, 2011 04:11 AM

What's the difference between stock and soup?

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. re: Fort Point

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

    1. 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

        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. 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. 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

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

            1. re: Soop

              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.


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