or more cups of chicken broth or chicken stock
Low in calories and fat, with minimal protein unless made with significant meat. High in collagen and amino acids (particularly when prepared from bones), which contribute to bone and joint health; homemade versions typically contain no added sodium, while commercial varieties may be high in salt.
About
Chicken broth and chicken stock are savory liquids made by simmering chicken bones, meat, and aromatics in water. While the terms are often used interchangeably in modern cooking, traditional culinary distinctions hold that stock is made primarily from bones and connective tissue for extended periods (4–8 hours), resulting in a gelatin-rich, body-forward liquid, whereas broth is made with meat and bones for shorter periods (1–2 hours) and is lighter and more immediately flavorful. Both are pale gold to amber in color, with a mild, savory chicken flavor and subtle depth from vegetables (onion, celery, carrot) and aromatics (bay leaf, thyme, peppercorns) typically included during preparation.
Culinary Uses
Chicken broth and stock serve as foundational ingredients across global cuisines, providing flavor and body to soups, stews, braises, risottos, and sauces. Broth is commonly consumed as a standalone soup or as the liquid base for chicken noodle soup, minestrone, and Asian noodle broths. Stock is essential in French cooking for preparing velouté and other mother sauces, and is fundamental in risotto, paella, and couscous dishes. Both are used to deglaze pans and to poach grains and vegetables, infusing them with subtle savory depth.