Broth is a thin soup, usually clear, made by cooking meat, bones, vegetables, or rice in water so the water takes on the taste. You can drink it on its own, or use it to cook other food. In a kitchen, some people draw a line between broth and stock: stock is often the quiet base you cook with, and broth is seasoned so you might eat it as soup. Though actually, a lot of home cooks use the two words as if they meant the same thing, and you will not be wrong in ordinary talk. It is not a thick soup full of cream or mashed vegetables; if you can see through it and it tastes of what was simmered, you are in broth country. There is also the old saying “too many cooks spoil the broth,” meaning too many people trying to lead the same job can ruin it.