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 For an extra-special presentation, preheat soup bowls in a 150 degree F oven, or even the dry-cycle of your dishwasher.
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Add homemade flavor to canned chicken broth by tossing in leftover carrot peelings, onion ends, celery leaves, parsley stems, and/or mushroom stems, along with poultry bones and wings, if you have them, and a clove or two of garlic. Let it simmer for about 1/2 an hour, then strain. The result will taste like you spent hours on it.
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Save leftover Parmesan rinds in your freezer. Toss them in slow cooking/simmering Italian soups for great flavor.
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Take advantage of different kitchen appliances, like pressure cookers and slow cookers, for amazing and simple homemade stocks. If you make more than you need, just freeze it and it will be ready for you on a rainy day.
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Canned chicken broth can contain lots of hidden sodium. Select a low-sodium version, which leaves you in control of both your salt intake and the flavor of your soup.
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