This is more of a winter dish, since it needs the oven. We buy an already stuffed chicken at the store, roast it in the oven and have a feast for supper that night with baked potatoes or mashed potatoes, the stuffing and a veggie.

Then right after supper, I get all the meat off the bones and throw the carcass right into a stock pot along with some carrots, onions, celery and numerous spices (I often wing it!) to simmer for several hours.

Then strain it through cheesecloth when it's time for me to go to bed. Voila, chicken broth!
The next day or so later, I take the chicken broth out, skim off the hardened fat, and make soup. More carrots, onions, celery, frozen veggies, chicken and spices go in, along with noodles at the very end. Yummy!

Sometimes use this recipe from Jane Brody's Good Food Cookbook:

2 pounds chicken scraps, including some bones
Cold water to cover (at least 2 quarts)
1 large onion peeled and stuck with 3-4 cloves
1 large garlic clove, peeled
1 or 2 ribs celery, halved crosswise, with leaves if available
1 or 2 carrots, cut into chunks
1 bay leaf
2 or more parsley sprigs or 1 tablespoon dried parsley flakes
1 teaspoon terragon
1/2 teaspoon thyme
1/2 teaspoon dillweed
salt, if desired to taste
12 peppercorns or 1/4 to 1/2 teaspoon freshly ground black pepper

Place all the ingredients in a large pot with a cover. Bring the liquid to a boil, reduce the heat, partially cover the pot, and simmer the stock for at least 1 hour. The longer the stock cooks, the richer it will become. But don't cook it until the stock evaporates.

Pour the stock through a fine strainer, sieve, or cheesecloth into a fat-separating measuring cup, bowl, or other suitable container. Press on the solids to extract as much liquid as possible.

If using the fat skimmer, decant the fat-free broth into containers for storage. Otherwise, refrigerate the broth until the fat hardens enough for easy removal. (Depending on the amount of gelatinous protein in the chicken scraps, the broth may gel at refrigerator temperatures.)

This is a very yummy base for soup! Too warm right now for making soup, though.