This soup was very rich and delicious as I used more of the wonderfully healthful bone broth made from the organic chicken. Much to my surprise, there really IS a difference in the consistency and taste of the meat, and even the fat that rises to the surface is different.
Regular chickens produce broth that has hard fat on the top when it is refrigerated. I find that there is a lot less fat, and what there is tends to melt at room temperature when left out of the refrigerator for more than about ten minutes. I use this fat in cooking, but a couple of tablespoons are spread over about a week. The bone broth itself also seems to be considerably denser, too, which I presume is from a greater content of gelatin.
This soup was just as tasty as it looks, and we were sad to see it come to an end!