I make a bean soup with noodles and chicken broth. I like to cook the noodles in the broth because then they taste like broth. It’s true that the leftover soup in the fridge turns to stew as the noodles soak up the broth. But I find the broth-large noodles are delicious, and I really enjoy my leftover bean and noodle stew.
Cheap noodles fall apart and get overly soggy, but the better brands just get soft, they don’t disintegrate.
This part made me chuckle. 
D’oh! I meant one liver.
I always cook the noodles/rice/dumplings in the soup, because then they taste like the soup.
I don’t care if they absorb more of the soup overnight; they just get more delicious. I just add a little more stock when I warm it up. Chacun a son gout.
Both are good–depends on what you’re going for.
I make chicken soup by simmering chicken in canned chicken broth instead of water to get a really rich flavor. I don’t like bouillon powders and cubes, not much flavor and lots of salt. Some chicken base is not bad, but it’s often just a wet form of the bouillon powder. Swanson’s makes a low sodium version of their chicken broth with minimal salt and I used another variety that comes in those laminate squeeze-it type boxes that was pretty good too.
While I don’t have a problem with using prepared stock or broth, I draw the line (usually) at bouillon cubes and the like. Maybe if I’m making a pan sauce and need like a half-cup of stock, I’ll use something like that in lieu of cracking open an entire quart of stock, assuming I don’t have a can handy.
Broth/stock is easy, if you have one of two things- a pressure cooker or a slow cooker. Pressure cooker is a heck of a lot faster- you can make like 3 quarts of broth in an hour using one, but it’s a bit more fiddly- you have to at least adjust the temp once it gets to pressure. Slow cooker broth is fine and requires little effort other than throwing it all into the slow cooker and turning it on, but it takes all night.
You can either save up otherwise unusable chicken parts, or you can roast a whole chicken and then use the carcass for the stock. Both work satisfactorily in my experience.
Yeah, the Swanson’s low sodium stuff is okay. If I’m making anything where the predominant flavor is the broth, though, none of the boxed or canned stuff works for me. I’m not sure what it is, but none of it tastes right, especially not the bouillon. Even the “Better Than Bouillon” is only marginally better. That said, as a base for a stew or something, or even the way you use it, to simmer chicken in for an extra rich broth, it’s fine. Or I use a bit of it to amp up a homemade chicken broth if I need a little more umami (MSG) and spices. On its own, though, it just doesn’t taste right to me, but I grew up with homemade soups at every single meal (I don’t recall my mom or dad having a meal ever that didn’t start off with soup, not then and not now), so that “sharp” bouillon flavor tastes a bit off to me.