How to improve my chicken soup/stock?

Ok, so when I make chicken stock I follow my grandmother in laws recipe which I have at the end of the post. My thing is, it has always been family tradition to add bouillon to the soup when we defrost sone of it and use it to make soup. I’d like to skip the adding bouillon step as it seems like if I’m going to spend all this time making stock, I shouldn’t have to add bouillon. But without the bouillon the soup seems kinda weak tasting.

I tried roasting the chicken once before making stock but my husband said it tasted too much like gravy and wasn’t a fan.

Any suggestions on punching up the flavor of the stock?

Grandmother-in-laws soup

2-3 soup chickens, cut into 8ths 2-3 packs of chicken backs/bones 1-2 packs chicken wings 2 large onions, quartered 10 carrots, peeled 2-3 parsnips, peeled 8 stalks celery 1 large punch parsley 1 small bunch dill

I put all of the chicken stuff in a 20qt stock pot and add enough filtered water to cover completely. Bring to simmer over med high heat and simmer for 1/2 hour. Then add onions and carrots simmer for 1/2 hour. Add parsnips and celery. Simmer for 3-4 hours, skimming off fat. Add parsley and simmer for 45 minutes. Add dill and simmer for 15 more minutes. Strain stock and freeze in individual family serving sizes.

EDIT: I do add a good amount of kosher salt to the stock as well.