Chicken soup recipes

[notso]

I've simmered two chicken carcasses with onion, carrot, celery, peppercorns and bay to make the stock but it tastes a bit bland, any ideas?

Take one third of the stock and boil it down so it reduces to a concentrated colour and flavour, then add it back into the thinner stock.

When you make the soup liquidise about a third of the meat you're adding in the stock, then shred the rest to add in afterward. Thickens the soup and increases the flavour.