What about Canned Broth?

Because many vegetable soups get their savor from meat or chicken broth, some cooks give up when confronted with the need to make two soups: first, the broth, and, second, the soup. This brings us to the question of whether canned broth is acceptable. Canned broth is fine for making soup because you don’t boil it down, as you do when making a sauce. That means whatever salt it contains isn’t concentrated, resulting in a too-salty finish. Chicken broth from a corner Chinese restaurant is another convenient broth source, as are some of the concentrated meat glazes, which can be diluted with water until broth strength.