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As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.

In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base.

Edit: See Joe's answer (+1) as well about this point.

As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.

In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base.

As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.

In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base.

Edit: See Joe's answer (+1) as well about this point.

1
source | link

As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.

In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base.