What would you recommend I add to chicken broth from the store, to make it not-so-nasty by itself?

I tried shrimp ramen packet, and that was pretty good.

Any other ideas? Need to stay liquid only for the first 3 weeks after surgery, and seeking some flavor.

Try a little bit of A-1 steak sauce (or equivalent). It's my secret ingredient in cabbage Soup, which I frequently make with chicken instead of hamburger, and it really adds a nice flavor.

I had chicken broth on a liquid day a few days ago, trying to detox from the holidays LOL.... while Greek yogurt works beautifully in tomato soup, ummmmm.... not so much in the chicken broth. It didn't dissolve or thicken it up any, and with the broth being clear you could just see bits of yogurt floating around in it. Not appetizing!

Since you can't really throw any herbs in there (I would have suggested some basil maybe), I guess the steak sauce is my only suggestion. Let us know what you come up with, I'm curious!

I put in a little soy sauce which adds a bit of flavor but nothing fabulous. Tomorrow I am going to cook chicken broth with some fresh veggies and herbs and then strain the solids out. Canned broth is kinda nasty on it's own, alas. I bet it would be very good if a little leftover rotisserie chicken was also included, and strained out before consuming. It would add even more flavor. Might ask the hub to buy a rotisserie chicken for his dinner tomorrow so I can use the leftovers.

I even made french onion soup and drained the onions. The only thing with that is was high in sodium but is sure tasted good.

I tried adding a little extra chicken boullion which made it saltier but much yummier. I also experimented with soy sauce, lemon (even though its kind of discouraged I never had problems with it) and also the french onion soup packet (strained). I found that chicken stock tasted better than the broth, and I think it had a little bit more protein. I also alternated beef and veggie stock. I think the best suggestion is to boil some chicken, veggies and maybe thyme or some other spices and strain. You can keep the chicken and veggies and freeze for the mushies stage.

I added stage one baby food meat, garlic powder and pepper to broth. My doc & nut said as long as it was thin enough to pass through a straw it was ok for liquids.

I found that chicken stock tasted much better. Kitchen basics makes a good one. I also added a bunch of spices to the stock and heated it up for a few minutes, then strained them out.