Much as I would love to be making stock pots of broth, I don't have time or space in my freezer to keep much. So I take advantage of the "bricks" of chicken soup at the store, in aseptic packaging (like juice packs).
However, these broths can seem a little thin, and if you are going to add cooked chicken to your soup anyway, here's a simple way to make a fortified stock.
4 chicken legs
1 qt "box" of chicken stock
Skin the legs ahead of time if you are concerned with fat, although I must emphasize that the fat holds flavor and contains the elements that have been scientifically proven to sooth colds.
Listen to your mother! Well, I am a mother, anyway. No snide comments.
This will give you more chicken than you want for a quart or so of soup. Remove the legs from the soup, cool them until you can work with them, and bone (skin, if necessary -- and give it to your cat or dog if you have one!).
I will often shred dark meat. It's a good general "format" -- good for tacos, soup, teriyaki, and many other dishes. You can always cut it smaller if you need to, tomorrow.
You'll have between 3-4 cups of broth. In most recipes, this will only take one or two legs worth of meat, so you'll have some in the fridge (or freezer bag) for another meal.
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