Bouillon vs. Broth: What's the Difference?

A clear thin broth made typically by simmering beef or chicken in water with seasonings.

The water in which meat, fish, or vegetables have been boiled; stock.

A clear seasoned broth made by simmering usually light meat, such as beef or chicken.

A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.

An excrescence on a horse's frush or frog.

A liquid containing nutrients for culturing microorganisms

A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.

(uncountable) Water in which food (meat or vegetable etc) has been boiled.

An excrescence on a horse's frush or frog.

(countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.

A clear seasoned broth

Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.

Liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces;

A thin soup of meat or fish or vegetable stock