Try Pacific Foods bone broths in cartons. I found it's one of the few brands with the least junk ingredients. I haven't personally tried it because I do my best to buy things in least junky packaging, but if I had to buy a carton, this is what I would choose.

INGREDIENTS

WATER, CHICKEN*, ONIONS*, CARROTS*, CELERY*, SEA SALT, SPICES*, CIDER VINEGAR*, ROSEMARY EXTRACT* [ANTIOXIDANT].

*ORGANIC

https://www.pacificfoods.com/our-products/bone-broths/

What's to ponder? Just buy a can or carton and try it. I use chicken broth for many things...I cook rice in it (maybe mixed with water) and to thin out sauces etc.
2 lunches?

We don't get Swansons broth (except at Chinese grocers as a special import?). However, we do get a lot of Campbell Soup broths in close-to-1-litre Tetrapak bricks (cheap too, ~C$1,50 on sale) in lots of flavours (including beef pho, Thai chicken, mushroom, seafood, beef with wine as well as reduced and no sodium). Wonder if the Campbell Soup and Swansons stuff are all the same (other than for packaging) due to the common parent.

From what I understand one has no bones and cartilage and cartilage and the other does. I believe it is broth that doesn't while stock does so bone broth is or is synonymous with stock. Stock will set (like jelly) when cold while broth remains liquid (no gelatin)..

We put all the bones (chicken, turkey, beef, even lamb) with the classic aromatics (celery, carrots, alliums (onions/leeks), parsley (root if available) and bay leaf) and make a stock for gravy (Instant Pot or pressure cooker will make it go faster). Draw the line at duck and pork currently. Don't reduce as much as you do but I can see that it would make for a more-concentrated and flavorful end product. Just did it for the turkey (Cdn thanksgiving a few weeks ago). Stock made a good gravy for the turkey pot pie (we recover the meat from the stock process).

On this cooked avocado thing, I was in a bakery up the road at lunch and they had chicken and avocado pies (middle shelf). I don't think I've ever heard of avocado on/in a pie. I gave it a wide berth and got the beef and mushroom.

https://cimg4.ibsrv.net/gimg/www.fly...412a78cfe9.jpg

Hotel room service breakfast
 

More like a brunch, though. Gotta love Covid hotel room service.

Fresh apple juice. Hash browns, sautéed vegetables, beef sausages, salad, fruit plate, banana bread, earthgrain rolls with butter, shau mai, kreateau with udang and soy chili sauce and waffles. Couldn’t fit everything in one picture.
https://cimg4.ibsrv.net/gimg/www.fly...619a91c31.jpeg

I don't care for cooked or "hot" avocado either. Added to a warm sandwich right before serving is fine. As for store bought chicken broth, we have used it in a pinch but it doesn't even compare with our normal homemade stuff. Way too weak and watery. All brands. We make chicken broth most every time we have any chicken bones/parts - except leftovers off plates. :) 3 ingredients, water, chicken, pinch of salt. Cook it down until it has serious flavor. I guess we could try cooking down the store bought broth until it had some taste, but that wouldn't be very "convenient".

Take
One
For
The
Team!

So for how long, approximately, do you cook it down? Your 3 ingredients sound super Easy!!
if i buy a whole chicken, would i roast it, slice off the meat, and then cook down the bones? That’s how it sounds so the key is to get an idea for length of time.

I do have safeway chicken broth. Plus beef. Plus vegetable. They use space. I’m intrigued by the possibility of creating my own... just a maybe. Fun for winter. I’ve been enjoying my simple spicy Asian soups.

Wow. Did you need a nap after that? Is this a covid thing that hotels are doing big room service meals?

I'll try it tomorrow if it's raining. Trip report to follow. :D

... Couldn’t fit everything in one person.

That is way too much food for me. If I ate that, I wouldn't eat again for a few days!

Nothing beats homemade. But I've tried most of the store versions and believe Swanson's is the closest to homemade. I usually go with the reduced sodium box so I can control the taste of whatever I'm making.

I don't know what Safeway broth tastes like but I do like Swanson. If it is taking up space, why aren't you using them? And do you think that homemade broth won't take space? Personally i have an easier time storing a few cans than taking up freezer space.
What kind of broth are you using now for your Asian soups?