What is the difference between broth and stock?

Meat- and fish-based broths and stocks can be distinguished by their ingredients: Broths are made by cooking the meat itself; stocks, by cooking the bones. Broths also have a thinner, watery consistency, making them ideal for soups. By contrast, stock is thickened with collagen from bones. Vegetable stocks and broth contain no bones or meat, but may earn one or the other name based on their relative viscosity. Some companies will add plant-based gelatin to vegetable stock to give it that added thickening, which is a trick you can also do at home if you want to make homemade.

Is it worth it to make your own chicken stock?

There’s no shame in buying a box of stock at the grocery store (or at a restaurant ) if you’re crunched for time, but there’s also no question that homemade stock is worth the extra effort. And if you can make stock-making a part of your regular kitchen routine — saving bones, Parmesan rinds, and even washed vegetable trimmings in a sturdy gallon-sized plastic bag in your freezer until it’s full, then using it to make a new batch — then you’ll rarely be caught without it. Talk about a well-stocked kitchen!

Spicy Chicken Noodle Soup

Name: Spicy Chicken Noodle Soup
Total time: 55 min
Ingredients: 2 large (7 1/2-ounce) bone-in, skin-on chicken thighs; 3/4 teaspoon black pepper; 1 teaspoon kosher salt, divided, plus more to taste; 2 tablespoons grapeseed oil; 4 cups lower-sodium chicken stock; 3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided; 8 ounces uncooked thin spaghetti or angel hair pasta; 8 fresh basil leaves, sliced, divided; 4 soft-cooked large eggs, peeled and halved lengthwise; Calabrian chile paste (optional)

Active Time:

15 mins

Total Time:

55 mins

Servings:

“A warm hug of a dish” is how 2008 F&W Best New Chef Gerard Craft of Niche in St. Louis describes this recipe. Juicy chicken thighs are seared until their skin is crispy, then shredded into a rich, Parmesan-suffused chicken stock. The addition of fresh basil, al dente spaghetti or angel hair pasta, more Parmesan, and a soft-cooked egg makes for maximum comfort. Finally, a dollop of spicy Calabrian chile paste lends a touch of heat.

Frequently Asked Questions

What is the difference between broth and stock?

Meat- and fish-based broths and stocks can be distinguished by their ingredients: Broths are made by cooking the meat itself; stocks, by cooking the bones. Broths also have a thinner, watery consistency, making them ideal for soups. By contrast, stock is thickened with collagen from bones. Vegetable stocks and broth contain no bones or meat, but may earn one or the other name based on their relative viscosity. Some companies will add plant-based gelatin to vegetable stock to give it that added thickening, which is a trick you can also do at home if you want to make homemade.
Is it worth it to make your own chicken stock?

There’s no shame in buying a box of stock at the grocery store (or at a restaurant) if you’re crunched for time, but there’s also no question that homemade stock is worth the extra effort. And if you can make stock-making a part of your regular kitchen routine — saving bones, Parmesan rinds, and even washed vegetable trimmings in a sturdy gallon-sized plastic bag in your freezer until it’s full, then using it to make a new batch — then you’ll rarely be caught without it. Talk about a well-stocked kitchen!

Notes from the Food & Wine Test Kitchen

For chicken stock, try to source from a local butcher or make your own at home. Store leftovers in an airtight container in the refrigerator for up to one day. Add more stock as needed when reheating.

Make ahead

The chicken and broth can be made up to three days ahead of time. Add more chicken stock when reheating before finishing the noodles

Suggested pairing

Pair this warming soup with a stone fruit–scented Sauvignon Blanc, like Château Favray Pouilly-Fumé.

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Ingredients

2 large (7 1/2-ounce) bone-in, skin-on chicken thighs
3/4 teaspoon black pepper
1 teaspoon kosher salt, divided, plus more to taste
2 tablespoons grapeseed oil
4 cups lower-sodium chicken stock
3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided
8 ounces uncooked thin spaghetti or angel hair pasta
8 fresh basil leaves, sliced, divided
4 soft-cooked large eggs, peeled and halved lengthwise
Calabrian chile paste (optional)

Directions

Pat chicken dry using paper towels; sprinkle evenly with pepper and 3/4 teaspoon salt. Heat grapeseed oil in a large Dutch oven over medium-high. Place chicken, skin side down, in Dutch oven; cook, undisturbed, until skin is crispy and golden brown, about 7 minutes. Flip chicken, and cook until browned on other side, about 4 minutes. Carefully remove and discard all but 2 tablespoons of rendered chicken fat from Dutch oven, leaving chicken in Dutch oven.
Add chicken stock and 1 1/2 tablespoons Parmesan to Dutch oven; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook until an instant-read thermometer inserted in thickest portion of chicken registers 180°F, about 15 minutes.
While chicken cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook 1 minute less than package directions for al dente.
Remove chicken from Dutch oven, and let cool slightly, about 10 minutes. Shred chicken (discard skin and bones), and set aside. Reduce heat under Dutch oven to low; sprinkle stock mixture with remaining 1/4 teaspoon salt, plus more to taste. Add shredded chicken and half of sliced basil (about 1 tablespoon) to stock in Dutch oven. Bring to a simmer over medium-high. Drain pasta, and immediately add to simmering stock mixture in Dutch oven. Cook until pasta is al dente, about 1 minute.
Divide pasta, chicken, broth, and remaining basil among 4 bowls. Top evenly with eggs, yolk side up; remaining 1 1/2 tablespoons Parmesan; and a small spoonful of Calabrian chile paste, if using.