Understanding the best uses for stock and broth is key to helping you get the most out of your culinary creations. Stock is ideal for main meat dishes and gravies, while broth is perfect for soups and side dishes. We hope this Swanson® chart will help you to decide which one is better suited to your recipes.
How are they different?
Essential ingredient to add flavor to soups and side dishes that don't have a strong flavor of their own
Stock is a foundational ingredient used to enhance the rich and meaty flavors and juiciness of your main meat dishes and gravies
How does the flavor compare?
Finished, highly seasoned flavor
Less seasoned, rich and robust, with a meaty flavor
What are the best uses?
Homemade soup, vegetables, stuffing, rice, potatoes and reheating leftovers
Main meat dishes, gravies and sauces