How To Boost Store-Bought Stock When You Don’t Have Time To Make Homemade

There is nothing quite like homemade stock simmered with bones, aromatics, and herbs, but real life doesn’t always allow for six hours and a stockpot. Store-bought broth is incredibly convenient, yet often lacks the depth, body, and savoriness that gives soups, sauces, risottos, and braises that restaurant-level flavor. The good news is there are simple techniques to level it up quickly using pantry staples you likely already have.

Below are some of the best ways to boost store-bought broths and stocks so they taste richer, rounder, and more homemade without requiring much effort.

Broth vs. Stock: What’s The Difference?

Broth and stock are often used interchangeably, but they are not the same thing, and knowing the difference helps you choose the right one depending on what you’re making.

Broth
Broth is typically made by simmering meat (like chicken) and vegetables. It is lighter in body and flavor and is usually seasoned. Broth is best for sipping, making soups, cooking grains, and any recipes where a clean base is desired.

Stock
Stock is made by simmering bones for a longer time, which extracts collagen and gelatin. This results in a richer, fuller mouthfeel and thicker texture. Stock is rarely salted and is ideal for sauces, braises, risotto, stews, and reductions where body is needed.

Simmer A Whole Garlic Clove

Garlic adds aromatic depth without becoming overpowering when used whole. Adding one or two peeled cloves directly into simmering broth creates a savory backbone that rounds out flat flavors. Simmer for 10 to 20 minutes, then remove before serving to avoid bitterness. This works especially well for chicken, vegetable, and miso-forward broths.

Simmer With Bone-In Chicken

If you have leftover chicken legs, wings, or even a cooked rotisserie carcass, simmer them in store-bought broth for 20 to 30 minutes. The connective tissue and collagen add body and mouthfeel that mimics homemade stock without needing to start from scratch. This technique is especially effective for chicken noodle soup and braised beans.

Add A Parmesan Rind For Umami

A parmesan rind is a secret weapon for soups, braises, and sauces. When simmered, it melts slightly and releases umami and saltiness that gives store-bought broth a more luxurious finish. Use one small rind per quart of broth and simmer 20 to 30 minutes. This technique is popular in Italian cooking and pairs beautifully with chicken broth, tomato-based soups, and risotto.

Toast Tomato Paste

For tomato-forward soups, braises, and stews, try sautéing one to two tablespoons of tomato paste in oil until dark brick-red before adding broth. This caramelizes the natural sugars and concentrates the tomato flavor, adding richness and acidity that makes the final dish taste fuller and more complex. Deglaze with a splash of broth once it darkens, then pour in the remaining liquid and continue cooking.

Additional Flavor Enhancers To Consider

Layering these add-ins creates a broth/stock that feels more intentional and homemade.

• a splash of dry white wine or dry sherry
• fresh herbs (thyme, rosemary, parsley stems, bay leaf)
• a knob of butter for richness
• soy sauce for umami
• fish sauce for depth in Southeast Asian-style soups
• a squeeze of lemon for brightness
• mushrooms or mushroom powder for savory complexity
• miso paste whisked in at the end (off heat)

Boost It

Homemade stock is wonderful when you have the time, but with a few smart techniques and the right flavor boosters, store-bought broth becomes a fast, reliable foundation for warm, comforting meals. Try mixing and matching the methods above to build your own signature flavor style in the kitchen.

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Gina