No!! Never filled with salt.
The key is your stock. Chicken, Beef, Pork, even seafood Simmer the bones and whats left in water, with maybe some onion and garlic, but not to much you want the bone flavor with the gelatin. 3 hours minimum. You can bag it up and freeze it for future use. Low heat just simmering, if you can even more time yields even better stock. Use the stock for the base of your soup. Add everything to that.
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