What is the function of chicken stock in soup?

Enhances flavours: Chicken stock imparts a deep, savoury flavour to the soup by extracting the natural essence of chicken bones, vegetables, and herbs used in its preparation. It intensifies the overall taste of the soup.

Provides umami: Chicken stock contains high levels of umami, known as the "fifth taste," responsible for that pleasant, savoury flavour. It makes the soup richer and more satisfying.

Adds nutrients: Chicken stock is nutrient-dense, with essential minerals, vitamins, and collagen from the simmered chicken bones and vegetables. It enriches the nutritional value of the soup.

Serves as a liquid base: Chicken stock forms the liquid component of a soup and acts as a medium for infusing ingredients' flavours and aromas.

Brings balance: Depending on a recipe, Chicken stock can tone down spices and acidic or bitter notes for a well-balanced flavour profile in any soup.

Complements various cuisines: chicken stock is a highly versatile ingredients used in numerous soups across multiple cuisines making it suitable for a wide range of culinary styles.