. If other ingredients are used, such as rice, pearl barley, oatmeal, et cetera, it's then generally called soup. In Britain, broth is a nourishing thick soup with chunks of vegetables, pulses and sometimes meat. U.S. Cooking schools often differentiate between broth, usually made from viable portions of animal meat, and stock, which may be less palatable, often made from vegetable scraps and bones. Broth has been made for many years using the animal bones which, traditionally, are boiled in a c… (More on Broth)