Chicken broth, rated
I watched the "America's Test Kitchen" show that had Jake Bishop reporting on the tasting of various chicken broths. Ideally, we make our own broth, but sometimes, due to time constraints or whatever, we have to buy it. As Anna Thomas says in her book Love Soup, homemade broth is best, but don't let the lack of broth stop you from making soup.
As a result of listening to this show, I'm going to stop buying the boxes of liquid chicken broth. Why? Because all they are is a reconstitution based on a product from a company named International Dehydrated Foods. Well, duh, I think I can reconstitute some powder into a broth if I need to.
Long story short, these are the two products to get:
and if you want to get a liquid broth:
Jake said the latter has "a savory, meaty taste, no chemicals, and some chicken."
A note on "Better Than Bouillon:" it borders on too much salt, so my personal recommendation would be to use it in combination with a homemade broth (save some in the freezer and combine with the BTB to stretch it), and also avoid adding any other salt. Be careful about adding ingredients that are already salty, such as certain sausages, etc.
Products to avoid:
Pacific: Very little chicken broth.
College Inn: tasteless and bland.
Cher
= new reply since forum marked as read
Though, personally, I like all that salt. 
I sometimes used gravy packets long ago when Sunday roasts were inhaled before one could blink.
Nowadays even a roast seems like too much trouble, and indigestion.
