dont throw that chicken carcass away .............
1 leftover chicken carcass (roasted or raw)
couple of carrots - peeled and chunked
1 large onion - also chunked
several celery stalks
(a tomato if you have a squishy one left in your fridge)
any other root veg. you may fancy - except turnips as I think these give a slightly bitter taste.
Herbs: bayleaves, parsley, rosemary, thyme, oregano - small selection
few cloves of garlic, S&P.
Couple of chicken stock cubes (or similar)
Throw everything in a large ovenproof saucepan and add water to cover very well.
Bring to the boil on your hob and skim if necessary.
Cover pan and place in the oven.
Leave for 3 - 4 hours (approx. 150 or little higher deg.C) - really as long as you want till it tastes good. You can go off to work or out shopping, and just leave the soup in a lowish temp. oven.
Strain the stock when done, and keep any veg (sliced nicely) that still look ok (!) Discard the rest. Add some cooked fine noodles in each bowl before serving.