<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> For more flavor...I use McCormick Chicken base and a little Beef base about 4 to 1. </div></BLOCKQUOTE>Try Better than Bouillon at some point and see what you think. That's a good ratio for a little more depth.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Should I roast vegies too? </div></BLOCKQUOTE>I do. It takes no more time. I just leave them whole (awhole small carrot, a whole celery rib) or minimally prepped (an onion, ends left intact, halved or quartered). These get tossed into the pot with the chicken and vegs, extracted and discarded before the finish. The caramelization they undergo during roasting adds immensely, imo.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Then add fresh veg. to the soup? </div></BLOCKQUOTE>I usually saute first, while the chicken roasts, especially mushrooms and onions, as some caramelization here goes a long way. Typically, I'll slice mushrooms (white or, better, crimini, or a blend) and saute them in a large pan, stirring frequently. When they give up their moisture I let it reduce to nothing so that the mushrooms will brown, then I scrape them to a bowl and return the pan to the heat for the onions. If I'm adding garlic I do so when the onions have started browning nicely; I toss the minced garlic on top so that it in on the onions rather than the pan, which allows it to start softening/sweetening. After a bit, I stir in the garlic then soon thereafter, scrape the contents of the pan to the bowl with the mushrooms (I do not want the garlic to brown). (If I am adding wine as i often do, I add it when I stir the garlic into the onions then let it reduce to practically nothing. The added liquid keeps the garlic from browning. I use an unoaked dry white.) Other possible 'typical' chicken soup vegs like celery, carrots, peas, green beans, etc., I don't saute. less typical vegs I might, depending on the vegs: fennel, yes; celeriac or red bell, no. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is there a quicker , better way? </div></BLOCKQUOTE>Not without opening a bunch of cans or relying on frozen already-prepped stuff.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">When should I use a clear broth? </div></BLOCKQUOTE>What do you mean?<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Also, I use bay and Italian seasoning any better otions? </div></BLOCKQUOTE>I'm not usually fond of typical 'Italian blend' ratios for something like chicken soup. I prefer more thyme and sage as one usually finds, so I use separate herbs. I skip the oregano in 'typical' chicken soup and go with thyme, sage and marjoram, plus a small bay leaf. I like a good quantity of freshly minced fresh parsley in the pot at the very end or for serving. I like savory in some variations (especially those that will include white beans and/or butternut squash); some, like those with corn and chilies, I like a touch of cumin and lime zest.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> When should I thicken the soup? If ever? How? </div></BLOCKQUOTE>'Typical' chciken soups aren't but one needn't stick with the typical. You can make a 'cream of--'; you can puree some of the vegs to add body (if not exactly 'thicken'); you can puree some of the vegs and added starch to result in an even more bodied, more thick finish. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> So I guess my short simple question is what is the best, fast way to go from whole chick to soup? </div></BLOCKQUOTE>Well--I don't think what I do is very involved. I usually just do while the chicken cooks, but much can be done separately ahead of time (like the sauteeing of the vegs) and simply held in the fridge.