Place the chicken bones and skin in a large stockpot, pour in water, and add a splash of apple cider vinegar. Bring to a gentle simmer and cook uncovered for about 1 hour, skimming off any foam that rises to the surface, until the broth is fragrant and slightly golden.
Strain the broth through a fine mesh strainer into another pot, pressing gently to extract all the flavorful liquid. Discard the solids but keep the bones—they can be simmered again later for more flavor.
While the broth simmers, finely chop the carrots, celery, and onion. Heat a tablespoon of oil in a skillet over medium heat, then add the chopped vegetables. Sauté for about 8 minutes until they soften, release aroma, and turn slightly translucent.
Add the sautéed vegetables to the strained broth and bring to a gentle boil. Stir in rice or noodles and cook until tender, about 15 minutes, adjusting heat to keep the broth at a gentle simmer.
Once the vegetables and grains are tender, stir in chopped fresh herbs for a bright, herbal note. Taste the broth and season with salt and pepper as needed.
If desired, squeeze in a little lemon or apple cider vinegar for added brightness. Let the soup rest off the heat for a few minutes to meld the flavors.
Serve the soup hot in bowls, garnished with extra herbs if you like, alongside crusty bread for a complete, comforting meal.
