Season to taste with the salt and pepper. Thin the soup with stock if it seems too thick. A good stock makes a world of difference to your cooking. By good I mean stock that is light but fully flavored, not too sweet, and has a nice amber color. Like this one.
Stock is simple to make.
It cooks while you go about your business and freezes perfectly. By the way, you'll notice that I don't add salt to the stock. That increases its versatility. Rinse the chicken parts under cold running water. Remove excess fat.