Broth forms the base of most soups. We call for chicken, vegetable and “no-chicken” (a vegetarian one that tastes like chicken) most frequently because they’re so versatile. Beef, mushroom and seafood broths are reserved for soups that benefit from their stronger flavors. In our recipes we assume many of you will use store-bought broth. Therefore in the ingredient lists we specify which broth to look for at the store. We’ve tested these recipes with that broth and our nutrition analysis reflects that choice. All that said, we know some of you will want to use homemade (it’s delicious!) and we whole-heartedly encourage that. These recipes will all work with homemade broth, though you may have to adjust the added salt accordingly. (See Dan Duane’s essay An Ode to Homemade Stock if you want a little inspiration to start a batch of stock.) To keep all the broth (and stock!) terminology and labeling straight, here’s a little primer:
Broth vs. stock: which is it?
We use these terms interchangeably. And you’ll find them used that way on packaging as well. However, if you want to get serious, here’s how many experts define them: stock and broth both contain a base of vegetables (carrots, celery, onions), herbs and water but “stock” is made with bones and “broth” with meat and no bones. As a stock simmers, collagen in the bones, cartilage and connective tissues breaks down, releasing gelatin and giving the stock a more viscous texture, especially when it’s cooled.
Well, then what the heck is bone broth?
To make the terminology situation even more confusing, bone broth has come on the scene. It’s made by simmering bones, along with vegetables and herbs, in water—so it’s basically stock. Like stock, it has a bit more body than broth. The sodium level in store-bought bone broths varies, so read the labels.
What’s up with bouillon paste?
Great to keep on hand for soup making, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
Which one tastes best?
The most important thing is to find a broth or stock that pleases your palate. If you’re inclined, try tasting a few side by side. You’ll be surprised at how different they taste! Most store-bought broth is high in sodium, delivering close to 1,000 mg per cup. (The recommended daily cap for most adults is 2,300 mg.) Look for brands with less sodium that have these terms on the label:
▪ Reduced-sodium (averaging 500 mg/cup)
▪ No-salt-added (averaging 200 mg/cup)
▪ Low-sodium (140 mg or less/cup)
Some brands are lower in sodium, but not labeled as such—check the nutrition panel to compare. And remember, you can always add more salt if you want.
Got extra broth?
Extra broth will keep in the fridge for at least a week and for 6 months or more in the freezer. Here are some ways to use it up.
▪ Use instead of water to cook whole grains, such as brown rice, quinoa or barley.
▪ Moisten leftovers before reheating or use to make a savory bread pudding.
▪ Swap for water when steaming vegetables.
▪ Mash into potatoes instead of cream.
▪ Deglaze your pans—i.e., scrape up the browned bits—with broth instead of wine.
▪ Make gravy. Combine broth with flour or cornstarch, then whisk it into your pan drippings.