I make and freeze my own chicken stock. However, right now, I'm out! Imagine the horror! I've been making chicken rice soup lately, and using the broth that results from poaching the chicken. However, I will save the skin, chop it up with a knife, and caramelize that to render the fat for sauteing the veggies, as well as put a layer of chicken fond in the bottom of the pan.
If you're using raw chicken, dice it up, and brown it in the pan before you start anything else. It will add a layer of chicken flavor to the soup.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!