Add 2 tbs of the anchovy powder to 2 quarts of water. If you have time, leave it overnight. Heat over medium heat until boiling, then reduce the heat and simmer for 5 minute and strain it with a tea strainer.
Comparing with usual chicken stock which requires hours of simmering, this is easy and quick. Of course this stock contains no MSG and its flavor is never fishy.
This is the basement of most of Japanese cooking. If you still think this is too complicated to do, there are some instant soup stock products available as well.