Although there are many good quality reduced-sodium canned chicken broths on the market, there really is nothing like homemade broth. It is lighter in flavor and less obtrusive in soups and sauces. Make the broth in small batches and freeze it in one- or two-cup plastic containers. Chill the broth overnight first; all the fat will rise to the top of the broth and solidify. The next day, the solid layer of fat can be easily lifted off.
If you prefer, you can make broth entirely without salt and add salt as needed when you prepare the soup, sauce, or whatever.