When it comes to cooking, I don't measure. I just have been cooking long enough that I know the amounts I need by eyeballing. If you're interested, here is the gist of it.
Take a whole chicken (or half like I used in this one) and put it in a big pot. Fill the pan and make sure the chicken in covered at least 3 inches. Throw in an onion or two. You can even leave the skin on, just quarter it. Throw in about 5 carrots and 3 celery. You don't have to peel the carrots either. Generously season with salt (I used sea salt), pepper marjoram, thyme and parsley Let it boil for about about 2 hours. Taste and season as needed Take chicken off the bone and set aside. Throw the bones back in and let it boil for a least another two hours.(I've done it for 6 before and the broth was so flavorful.) Drain it and discard everything so you just have the broth. Put it aside/freeze it or use it immediately to make soup.
For the soup I cut about 6 carrots, 1 large onion, and 3-4 stocks of celery, and chicken and threw it in the pot. I seasoned it with a little more of salt, pepper, parsley, thyme, and a tiny bit of basil. Let it cook until the veggies are tender then add egg noodles or pasta. Cook until they are soft.
Go on, give it a try. I bet you won't go back to the canned stuff after tasting this delicious soup.