Melissel, you should try making actual chicken stock. It will make all the difference, I promise you.
After you cook a whole chicken and serve it, pick most of the easy-to-get-at meat off the bones. Then put the chicken in a pot and put water over it to cover (3-4 quarts). Add a quartered onion, a carrot and a stalk of celery in chinks, a few smashed garlic cloves, a couple of bay leaves, and a few peppercorns. Bring it to a boil, reduce to a simmer, cover, and let simmer for at least 5 hours. I simmer mine for about 15 hours, adding extra water if necessary. Making it in the crock pot is also easy and safe.
After it is done cooking cook slightly and strain the broth into a container. Refrigerate, and when the fat has solidified on top skim it off. Your broth may be solid: that is the natural gelatin from the bones. It will liquefy when warmed and be brothy again.
I freeze mine in wide mouth pint jars and thaw when I need broth for soup or other recipes. When making a soup add salt to taste, as this broth is unsalted.