Soup Stock and Broth - is there a difference?

Stock or broth is used as a base for soup making, but also in many recipes to add flavour.

Soup Stock
Stock is a liquid made from boiling or simmering meat, fish, vegetables or bones in water. Often herbs and spices are also added in the process.

Broth
Broth uses stock and adds to it, making what is basically a light soup. Many products that are stocks are labelled as broth. You'll need to check the ingredients and nutrition label to avoid any with added sugars or extra ingredients.

What kinds of soup stock are available?
The most readily available in stores are vegetable, chicken and beef. You may be able to find, or certainly make, other types of stock as well, like lamb, ham or fish.

How to I read the label for prepared soup stock?
The most important things to look for on a nutrition label for prepared stock are carbs and sugars. Some soup stocks have added sugars. It is also good to be aware of any extra fat or sodium, look for reduced sodium options. You can always add more salt later.

Can I make my own?
Absolutely! If you do, you can control the process entirely. Making stock requires meat and/or bones for simmering, except in the case of vegetable stock where only vegetable are used.

• Chicken Stock 
• Beef Stock 
• Vegetable Stock

What do I do with it, other than make soup?
Stock is often used in place of water in savoury recipes to enhance flavour, like casseroles, sauces, stir fry, and so on. You can experiment with different kinds of stock to see what you like best.