Make this speedy chicken soup to help you through cold season

Ingredients

• 10 to 16 ounces chicken bones and scraps left over from a roast or rotisserie chicken
• 8 cups water, plus more as needed
• 2 teaspoons chicken stock concentrate, such as Penzeys Chicken Soup Base (optional)
• 2 medium Yukon Gold potatoes (14 ounces total), peeled (if desired) and cut into 1/2-inch dice
• 2 medium carrots (6 ounces total), scrubbed and cut into 1/2-inch dice
• 1 small yellow onion (6 ounces), cut into 1/2-inch dice
• 1 rib celery, cut into 1/2-inch dice (optional)
• 4 garlic cloves, minced or finely grated
• Pinch fine salt, plus more to taste
• Pinch freshly ground black pepper, plus more to taste
• 10 to 16 ounces leftover roast or rotisserie chicken meat, pulled or cut into bite-size pieces
• 3/4 cup chopped fresh dill, parsley, chives, tarragon, marjoram, or a mix
• 2 garlic cloves, minced or finely grated
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• 3 to 4 tablespoons fresh lemon juice (from the same lemon)
• Pinch crushed red pepper flakes (optional)
• Fine salt
• Freshly ground black pepper