Quick Answer
Yes, you can substitute chicken broth for chicken stock in chicken noodle soup recipes. While there are some differences between chicken broth and chicken stock, they can generally be used interchangeably in most recipes calling for chicken stock. The main difference is that chicken stock is usually richer and more intensely flavored, while chicken broth is lighter tasting. But chicken broth will still provide great flavor to chicken noodle soup. You may just need to season the broth a bit more with salt, herbs, or other seasonings. When substituting, use the same amount of chicken broth as chicken stock called for in the recipe.
Chicken Broth vs. Chicken Stock
Chicken broth and chicken stock are very similar, but there are some key differences:
Chicken Broth
- Made by simmering chicken meat with vegetables, herbs and seasoning
- Usually lighter in color than stock
- Milder in flavor compared to stock
- Can be consumed on its own
Chicken Stock
- Made by simmering chicken bones, meat, feet, etc. with veggies/herbs
- Richer color than broth
- More intensely flavored than broth
- Usually used as an ingredient, not consumed alone
The main difference comes down to chicken broth using more meat, while stock uses more bones/cartilage. This gives the stock more body, gelatin and richer flavor. But both can be great options for soups, stews, rice dishes and more.
Substituting Chicken Broth for Chicken Stock
When substituting chicken broth for stock in a recipe, the following tips can help:
- Use the same amount of chicken broth as chicken stock called for.
- Taste the broth as you cook and season with more salt, pepper, herbs or spices if needed.
- For a richer flavor, you can add a spoonful or two of gelatin to the broth.
- Simmer bones/carcasses with veggies to make a quick homemade stock for extra flavor.
- Reduce the chicken broth to concentrate the flavor if needed.
Since stock has a richer, meatier taste, you may need to tweak the other seasonings to make sure your soup or stew still has enough flavor. Let the broth simmer for longer to allow flavors to develop.
Recipe Example – Chicken Noodle Soup
Here is an example of how you can use chicken broth in a classic chicken noodle soup recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 4 stalks celery, sliced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups egg noodles or pasta
- 2 cups cooked, shredded chicken
- Chopped parsley for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
- Add the carrots, celery, chicken broth, bay leaves, thyme and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the egg noodles and cooked chicken. Cook for 5 more minutes until the noodles are tender.
- Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley.
The chicken broth provides great savory flavor to this classic soup, while keeping it light and comforting. Adjust the seasoning or simmer time if you need more flavor intensity.
Conclusion
Chicken broth makes a great substitute for chicken stock in most recipes. The lighter flavor of the broth still provides savory chicken taste and aromatics. You may just need to tweak herbs, spices, salt and simmer times to achieve the ideal flavor profile if the stock is a key component. But in most soups, stews and other dishes, chicken broth can be used in equal amounts to chicken stock with delicious results. Give it a try next time a recipe calls for stock but you only have broth on hand.