answer:My method involves the use of many leftovers! Whenever I make a roast chicken, I buy the biggest possible bird I can find. It feeds the five of us for dinner, with plenty left over. After I carve the chicken, I put the carcass and any bones into a big pot and cover it with water. I throw in some onions, carrots, garlic, and a bay leaf. Season with salt, pepper, basil, and oregano. When that comes to a boil, I cover the pot, turn the heat down, and let it simmer for a couple of hours. Then, I strain off all the liquid into a big bowl, cover it, and pop it into the fridge overnight. At some point the next day, I skim off any fat that has risen to the top of the broth and either use the broth right away or freeze it. To make chicken soup, I heat up the broth and taste it to see if it needs any additional seasoning. If I’m using pasta in the soup, I bring the broth to a boil and throw in the pasta. If I’m using fresh veggies, I chop them up and add them with the pasta so it’s all done cooking at the same time. Otherwise, I add frozen or leftover mixed veggies when the pasta is a few minutes away from being done. While all that is cooking, I cut up leftover chicken and add it to the soup just to heat the chicken through. Taste again to test seasonings, and it’s done. Sometimes I use leftover rice instead of pasta, and in that case I stir in the rice just toward the end so it is hot but doesn’t turn mushy. My kids love it either way, and it’s not as complicated or time-consuming as making soup totally “from scratch.” My other favorite leftover chicken dish is chicken pot pie!