Cindy Hamilton wrote:
>
> Not every use of chicken broth requires a strong stock.
> When I make a quick soup from frozen Chinese dumplings
> and boxed broth, I wouldn't want a very robust broth.

Don't know if you've ever made chicken broth...sounds like
you haven't. Unlike turkey broth/stock, chicken broth/stock
will always be lacking for strong flavor no matter how much
you reduce it.

There's no such thing as a very robust chicken broth
unless you add some boullion to it.