Vegetable broth isn't much of a meal by itself, so I used it to make some chicken soup! I call this "homestyle" because I'll often make a hot and sour "Asian" soup, and this uses no spices or soy sauce and is neither spicy nor tangy.
You start out with the chicken. Here I used chicken thighs, the kind with only one bone, skin on. The skin gets removed later, but by cooking it you get some delicious chicken fat out of it. Heat some oil in a big pot (I used a wok) and start browning the chicken.