I always through my chicken carcasses in the freezer - home cooked and rotisserie - until I have a bunch then I make stock. I used it for our soup and for our dog Violet to mix with her liquid medicine. It is the easiest way to get it in her and she loves the little "soup appetizer" LOL
For my chicken soup, I kind of go Kathy-Lee's way as well. Though everyone seems to love my curried chicken corn chowder. (this one is real corn, not the acronym though I love that!)
Saute diced onion (2 small or one medium) and celery (2 or three stocks), minced garlic and chopped bacon in a large soup pot until the onion and celery are soft and the bacon is cooked but not crisp. Add about a cup of chicken stock and scrape any bits off the bottom of the pot (deglaze). add 2 or three medium potatoes peeled and cut into small dice. Add more chicken stock to cover and 1 - 2 tsp of curry powder or to taste. Simmer until the potato is tender. Add 1 - 2 cups chopped cooked chicken (rotisserie is great here), salt, pepper and 2 cups of milk. Turn heat down and heat through, stirring so it doesn't burn on the bottom. Adjust curry and other seasonings as needed.
I sometimes add a little cumin and/or coriander. Another nice touch is fresh parsley when serving.
My measurements are very rough because I just eyeball everything and adjust to taste.
This was a favourite on my catering menu.
I just decided what to put in my third crockpot today! All this talk about chicken soup got me going!