Bouillon vs. Broth

Bouillon and Broth Definitions
Bouillon
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
Broth
The water in which meat, fish, or vegetables have been boiled; stock.
Bouillon
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
Broth
A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
Bouillon
An excrescence on a horse's frush or frog.
Broth
A liquid containing nutrients for culturing microorganisms
Inoculated the broth with bacteria.
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Bouillon
A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
Broth
(uncountable) Water in which food (meat or vegetable etc) has been boiled.
Bouillon
An excrescence on a horse's frush or frog.
Broth
(countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
Bouillon
A clear seasoned broth
Broth
Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
I am sure by your unprejudiced discourses that you love broth better than soup.
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Broth
Liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces;
She made gravy with a base of beef stock
Broth
A thin soup of meat or fish or vegetable stock