Not today but over the weekend. I do variations on this, almost every week:
Step 1 Roast Chicken and Veg. Usually put chipotle and lemon pepper seasoning on top, stuff bird with citrus and garlic, top with herbs...mix up sides.
Step 2 Making Broth. Remaining chicken, whatever veggies are in the fridge, varying spices.
Step 3 Drain broth, strain out spent chicken and veggies. Use new variety of spices, fillers (quinoa, rice, lentils, tomatoes, make noodles...), meat and veggies to create soup. Freeze extra for impromptu dinners and lunches.