MAKE STOCK: Cut cut up chicken into pieces. Season chicken pieces with sriracha seasoning. Crisp up pepperoni slices in a deep pot. Turn once and when crisp remove to a plate with a paper towel. You are going to use the pepperoni later. Add 1 Tbsp seasoned olive oil to the pot and brown the chicken pieces.

Add vegetables, garlic, peppercorns, thyme, and poultry seasoning. Add chicken stock to cover pot contents. Bring to a boil and then lower to a simmer, partially covered.

After 30 minutes remove the chicken pieces from the pot and remove the meat from the bones. Return the bones and skin to the pot and continue simmering for 90 minutes. Cut chicken meat into small cubes and set aside. Strain the pot, collecting the chicken broth in another deep pot. Place pot in the refrigerator and allow the fat to congeal on top. I find it easiest to keep in in the refrigerator over night. Once congealed remove the fat layer using a slotted spoon.

MAKE SOUP: In a large pan add olive oil and butter. Add vegetables, black pepper, salt and sauté until vegetables are just softened. Add garlic and stir for 1 minute. Add diced tomatoes, hot sauce, lemon juice, and thyme and simmer for 2 minutes.

Heat the broth. Crush up the pepperoni slices and add to broth. Add in the vegetables and chicken. Taste and add salt and pepper if needed. To serve ladle soup into a bowl and sprinkle grated parmesan cheese or parsley on top. Enjoy.