Throw in any leftover skin and that thing that came with the chicken but you didn' t know what to do with, the neck. Boil the bones for at least half an hour then pour the liquid into a container to cool. The fat will rise to the surface and should be removed. By now you have defatted chicken stock and chicken. What you do next will make it your chicken soup.
Every batch is different.
That's why I like to make chicken soup. I have a general idea of what my chicken soup is like and then try to make it come out that way. I do a lot of tasting along the way. Each time you make another batch, you test yourself, you apply experience and wisdom from the last time, and you hope for a good outcome. You make final adjustments to the flavor of the batch and then eat before it gets cold.