How do you make soup from stock?

[missorinoco]

I use the leftover carcass from a roast chicken for stock, and generally freeze it for later use.

Do you make yours into chicken soup, and if so, can you give me tips. On occasion when the carcass isn't stripped to the bare bones it seems a waste of the chicken to strain it and throw the meat with the stock vegetables, but I'm not sure how to get the good bits out so to speak.

TIA.

I always strip my chicken well before making my stock. I strain my stock through a sieve. I chop up whatever veg I'm using (mostly onions, carrots and celery) in the food processor, then sweat them in butter for 15 minutes. Then I bung in the stock, add peas or asparagus or whatever and simmer for 15 minutes or so. Throw in the chopped up leftover chicken and a bit of salt at the end. Yesterday my soup looked a little thin so I chucked in some cous cous for 5 minutes; you could add potato or pasta or rice to make a soup more substantial.
Also do a Dahl type soup where I cook lentils in the stock, blend and then at the end add the chicken which has been gently fried in garlic, ginger, ground cumin, coriander and cayenne. Chuck it all in the soup, add salt and tons of lemon juice. Serve with plain boiled rice.

That's helpful. Thanks.