When making chicken soup, I almost always make a fairly large amount. I start with uncooked chicken parts -- usually wings, thighs and legs -- I add raw carrots, parsnip, onions and celery to the stock pot, and let it simmer for a few hours. But now I'm wondering how my traditional chicken soup would be different if I used roasted or even rotisseried chicken, and if I roasted the veggies before adding them to the pot. I do roast the vegetables when I make beef or veal stock, and I think that adds a richer flavor and nice color. I love the way my soup turns out now, and so does my family, and I'm tempted not to mess around with the "tried and true." On the other hand, I'm always looking to tweak my recipes to make them better. What changes might I anticipate if I use roasted ingredients instead of raw?