In my experience, when making something like a curry or stew it makes a tremendous difference when you toast the curry powder/cumin/turmeric etc with onions and some oil and the meat before adding any liquid.
when it comes to soup however, what's the best move?
make a stock with the chicken and veg and then add spices?
last night i started cooking the soup (whole chiekn, water, veg) in one pot and on the side cooked down some onions and all the spices i wanted, deglazed the pan and poured in the toasted spice/onion mixture to the soup and it turned out great, except for all the oil that accumulated to the top of the soup.
what's the best way?