Maybe the broth is a bit herbier because it’s loaded with plenty of fresh dill, and maybe it’s a bit brighter since you’ve added a whole chopped lemon — peel, flesh and all. If you want to get crazy, you could add a dollop of something creamy, like sour cream or full-fat Greek yogurt, to make the mixture even richer, almost like the filling of a chicken potpie.

At this point, you’re on your way to a very sassy soup — but you could take it one step further with a fried dill and fennel seed situation I use to top each bowl. Do not skip it. While the soup finishes cooking, toast some fennel seeds and chopped dill in a bit of hot olive oil, cooking until they’re wildly fragrant and almost crisp. Spoon this quick condiment over your bowl, and you will not be sorry, even as you wash that extra pan. It’s a small step, but one that is truly worth your while.

I should also mention that since you’re using bone-in, skin-on chicken parts, instead of a whole bird, the soup comes together in about an hour. Yes, that means you’ll be picking meat from the bones, but the skin and extra bits go such a long way toward building a delicious broth.