You mean store bought? Sure, but it won't be the same as using homemade.

Of course you can....provided the broth is good enough.
When I make a big batch of chicken salad, I often poach skinless boneless chicken breast in water to which I have added a few celery tops, an onion, a couple of cloves of garlic, a carrot of 2, half a lemon and some salt and pepper.
There are no bones used but after poaching a lot of chicken that broth is wonderful.
If you are using boxed broth I would simmer it a while to reduce it a bit before you add the rest of the stuff.
Are you planning on cooking chicken in the broth or just using chicken that has already been cooked?

I'm a little confused.... Do you want to use something like boneless thighs or breast meat like lindac makes a quick boneless broth, use commercial broth, or a whole new idea? I like to use commercially canned chicken, INCLUDING the broth in the can, to make a soup base for a quick chicken soup recipe, and add some water.

I've made a version of this recipe that didn't require broth at all:

Irish Chicken and Dumplings - http://allrecipes.com/recipe/11843/irish-chicken-and-dumplings/

I make a homemade version of condensed cream of chicken soup (to control the sodium and make a gluten-free version) and skip the dumplings. Just add more water if you want it thinner. This is a recipe you can easily "play" with and use ingredients you like. I think it uses too much chicken and use about half the amount.

Or something with Swanson's Canned Chicken Broth (you will find other recipes at this web site).

Country Chicken Soup: http://swanson.campbellskitchen.com/recipe/country-chicken-soup/

Curious what you mean by just broth. Or do you mean boneless chicken parts. Or do you mean canned broth.

I make a vegetable stock all the time using vegetable scraps. Both ends of a large onion and the first outer ring with the skins, top and bottom of a whole celery, a couple whole carrots, (they are cheap), parsley stems. Peppercorns, coriander seed, a couple bay leaves, thyme...i usually have green leek tops. I like cilantro stems for that zip-zing.

Like Lindac mentioned, poaching your chicken makes a nice delicate broth full of flavor. Using bones gives a much better flavor but still good by poaching with veggies and no bones.

Poach chicken in the veg stock, remove when done, let cool while simmering the broth and preparing the soup veggies. Veggie stock just takes 45min-1 hour. Strain stock, (chicken-n-rice soup?), add rice and cook in broth till tender, then add your fresh saute veggies and chopped chicken.

It is a very simple clear broth soup. A classic 'ladies lunch' soup in NYC. Light, not fatty. Usually a garnish of parsley and a slice of lemon. Chive sprig, lol.

Thanks everyone, I guess to clarify I meant that I already have a lot of leftover chicken cooked so to make a soup, I can add all my vegtables but I usually make a broth by using the bones . This time i do not have bones so would be using a boxed or can low sodium broth. Thanks for the ideas

I made some and used "Better Than Bouillon" -- it was wonderful. I never buy canned broth anymore -- just make up this stuff.