Clear broth is a light, translucent cooking liquid made by gently simmering meat, poultry, seafood, or vegetables with aromatics and then straining out solids. It’s not thickened and doesn’t contain dairy, making it look clean in a glass.

• Common types include chicken, beef, and vegetable broth.
• Compared with stock or bone broth, it’s typically lighter in body and appearance.
• Ingredient lists usually highlight water, meat or vegetables, and seasonings.
• Some broths are filtered for extra clarity, which product descriptions may note.

Clear broths work well for sipping, light soups, cooking grains, and deglazing pans without adding heaviness.

Since many packages are opaque, a few label cues can help you spot clear broth before you buy.

• Product type: Items labeled “broth” are often lighter and more translucent than “stock” or “bone broth.”
• Ingredients: Water, meat or vegetables, salt, and herbs suggest a clearer result. Cream, starches, or purees can make it cloudy.
• Images and descriptions: Product photos and copy may show or describe a transparent liquid.
• Bouillon/concentrates: When mixed with water as directed, these can yield a clear broth-like liquid.
• Visible packaging: If the container is clear, look for a translucent appearance without suspended solids.

You’ll typically find clear broth in the Pantry section with soups and stocks in most stores. It’s also available on Walmart.com, where you can explore related categories like Pantry, Dietary & Lifestyle Shop, International Food, Organic Shop, and LocalFinds Food.

• Formats: Look for shelf-stable cartons, cans, bouillon cubes or powders, and concentrates.
• Shopping options: Many areas offer pickup and delivery; availability varies by location.
• Filters: Online filters can help you narrow by flavor base, package size, and dietary preferences.

Checking your ZIP code online can provide the most current in-stock options nearby.

They’re similar, but they’re used a bit differently in the kitchen.

• Base: Broth is often made from simmered meat or vegetables; stock typically relies more on bones.
• Texture & clarity: Broth is usually lighter and more translucent; stock can be richer and appear slightly cloudy due to collagen.
• Seasoning: Broth tends to be seasoned and ready to sip or use; stock is often less seasoned for flexibility in recipes.
• Common uses: Broth works well for light soups, cooking grains, and deglazing. Stock is often used for sauces, braises, and stews.

Labeling can vary, so product descriptions are a helpful guide.

If you’re avoiding animal products, plant-based options can deliver a clear, savory base for cooking.

• Vegetable broth: Made from simmered vegetables and herbs, then strained for a translucent finish.
• Mushroom broth: Offers a deeper, umami-rich flavor while remaining clear when well strained.
• Bouillon and concentrates: Look for vegetable-labeled versions to mix with water for a clear broth-style liquid.
• Ingredient check: Scan labels to avoid animal-derived ingredients such as chicken, beef, or gelatin.
• Global flavors: The International Food section may include plant-based broths with regional seasonings.

These options can suit soups, grains, and quick pan sauces without adding heaviness.