I like to make this chicken soup a day ahead for two reasons. The first is that the broth picks up flavor from the aromatics when allowed to stand overnight. And, after the broth has been chilled, it’s easy to skim any fat from the top.
To keep the soup on the light side, I’ve used chicken breasts for the stock instead of the usual whole chicken, along with canned broth for added flavor. After the chicken is cooked, the skin and bones are discarded. I then like to heat the chicken meat separately in the microwave and ladle the soup over it. This prevents the chicken from shredding or breaking up in the broth during reheating.
Try this on the weekend and have the leftovers Monday.