I've found that, in the absence of chicken broth (which we tend to call "stock"), a home-made veg stock works with almost everything. A couple of chopped-up carrots, celery sticks and shallots, boiled up for an hour with a bay leaf, a few peppercorns and a handful of fresh herbs... I have organic cubes but they are a last resort and often lead to a noticeably inferior dish.