Chicken broth is the foundation of goodness. It is the basis from which so many recipes start. It confers tenderness to vegetables and whole grains, saltiness to soups, and moisture to meats and stews. If I don't have anything else on hand, I can always rely on chicken broth to enhance the flavors of any basic ingredients.
As with any processed food product, make sure to choose broths with no added sugar. I don't bother buying low sodium chicken broth because I intentionally use broth as a salty vehicle to add savor to my dishes. On the other hand, when I went to Spain, I learned that most chefs keep their stock unsalted; instead, they add salt separately to their dishes according to their tastes.
You can easily make your own chicken broth. One of the beautiful things about homemade stock is you can dump whatever leftover herbs and aromatics you might have in your refrigerator. You don't even need to bother peeling the skins off your onions. According to Jo Robinson, author of Eating on the Wild Side, onion skins are high in bionutrients, making them the most nutritious part of the vegetable. Adding unpeeled quartered onions to your stock confers it with flavor and nutrients.
One great way to use stock is in homemade soups. In celebration of Superbowl 50, try making your kids this Souper Bowl of Ramen, comprised of homemade chicken broth, fresh vegetables, and sliced braised pork shoulder. For a healthy low carbohydrate twist, try roasting spaghetti squash to substitute for noodles.
Robinson, Jo. 2013. Eating on the wild side: the missing link to optimum health.