I've always been surprised by how many otherwise vegetarian soups call for chicken stock as a base ingredient. Although I'm not vegetarian, I do like eating vegetarian sometimes, so I've been tempted to simply substitute veggie stock. But then it occurred to me, the flavor profiles of chicken vs. veggie stock are really different, so the chicken choice is likely intentional. Does substituting ruin the recipe? Do you ever consider them interchangeable?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)