Which is better in egg drop soup chicken stock or chicken broth?

Answer 1

Chicken broth and stock are pretty much the same thing. If you are having it soon after it was made it is broth. If you put it away to use as a starter in a later recipe it is stock. When making it as stock, there is a preference for cooking/boiling it longer to boil out the liquid so it is more concentrate (less liquid). That way it takes up less space in the refrigerator or freezer. Because it is more concentrate, it may be a little saltier.

Chicken soup is good on its own and is relatively saltless, unless you use koshered chicken which uses salt in the preparation process. If you need to avoid salt, you can eliminate it entirely and/or substitute other seasonings such as pepper, garlic, cumin, cardamon, etc. You can also you marketed salt substitutes that lower the sodium content by mixing regular salt with calcium chloride or other equivalents.

Answer 2

I consider stock to generally be a more concentrated version of broth generally because stock is frequently made with roasted or precooked bones and trimmings. This would tend to mean it would be saltier if no additional salt is added. However, virtually everyone adds salt to everything they cook. Hence it would depend on how the particular broth or stock was made and how much additional salt was added as to which would be saltier. If you didn't make it read the can or package.

Answer 3

Stock