Achhoo!! Homemade chicken soup prepared from chicken stock or broth is known for its healing qualities when it comes to cold and flu. It is also said to aid digestion and boost the immune system.

Like we mentioned above, both comprise almost the same ingredients, i.e., chicken. However, the basic difference between them is which parts of a chicken are to be used while making stock and broth. In addition to this, there are other ingredients such as vegetables, seasoning, and salt that add to the minute differences. ◆ Chicken stock is made using mainly chicken bones. Bones are cooked with water in a large pot on a medium to low heat. Vegetables such as onions, carrots, and celery are added to the chicken bones along with seasonings. The stock is usually simmered about 4 - 8 hours on a low flame. ◆ Salt is not added in the stock while preparing it. As the stock is usually reduced while using it in soups and sauces, adding salt in it might make it very salty to taste. ◆ Fresh herbs and spices can be added in the last 10 minutes of cooking the stock. However, their dried version should be added in the last hour of the cooking. ◆ Stock can be prepared by adding chicken meat along with the bones. However, the meat quantity is always lesser than the bones. ◆ Chicken broth is mainly prepared with chicken meat. Whole chicken or the meaty parts are cooked in water on a medium to low heat. Like in case of the stock, vegetables such as onions, carrots, and celery are added with the desired seasonings into the broth. It does not take a long time as stock to cook. Broth is cooked for one hour or until the chicken is cooked thoroughly. Cooking it more than needed might result in tough and flavorless meat. ◆ Unlike chicken stock, salt is added in chicken broth while cooking. Though it can be used as a base for soups and sauces, broth is usually consumed as it is. Therefore, salt is added while it is being cooked. ◆ Herbs and spices can be added while cooking the broth. ◆ Sometimes, bones are added in the broth as well. However, their quantity is lesser than the meat present.

◆ Chicken stock has richer flavor and texture. The meaty flavor comes from cartilage and connective tissues. They have collagen in them, which turns to gelatin. It helps the stock to thicken. ◆ Chicken broth usually has a lighter taste than the stock. Therefore, it works great as a neutral base for soups and sauces. It has a thinner body than the stock, and it remains in the liquid state after it cools down after cooking.

◆ According to the USDA, there are 36 calories in homemade chicken stock per 100 gm. On the other hand, a canned chicken broth prepared with equal amount of water has 16 calories per 100 gm. ◆ The protein count is almost the same in both the food items. In chicken stock, it is 2.52 g, and while in chicken broth, it is 2.02 g. ◆ In the stock, the total fat content is 1.20 g. On the other hand, it is 0.57 g in broth. ◆ In chicken stock, the sugar totals up to 1.58 g. In broth, it is 0.29 g. ◆ Broth is a richer source of sodium than stock with 306 mg due to the salt content in it. Stock has 143 mg of sodium content.