Chicken soup - how much broth?
I've made chicken soup before, but I forget how much broth I used. I think I used bouillon before which I don't have now. I don't like chicken broth because one can seems to get you nowhere. I have 2 cans, and I plan on using those and diluting a bit. The vegetables should add enough flavor, right? Should two cans be enough - I'm using a small dutch oven pan (maybe about 2 quarts-sized). I hate watery chicken soup - this is why I like bouillon, man. Don't want to go to the store, though. How much can I dilute it without it turning totally watery?