Soup from leftovers - emergency advice needed!

[sniffle12]

I've cooked a whole chicken (I'm ashamed to say for the first time!) and want to make soup from the leftovers. I don't have time now so presumably I can cool and refrigerate the leftovers now and heat it back up in the soup later.

What I'm then confused about is what I do with the soup then if I don't immediately want to eat it. As far as I was aware you could only reheat chicken once but if it's been cooked, cooled, put in a soup, cooled, then reheated again, that's twice?

Could I save the soup to take to work the next day once it's made or would I have to eat it immediately?

I make chicken stock from roast all the time, usually from a cooled down carcass.

I reheat the soup as I need it and just make sure it is boiling before I serve it.

boil the carcass with carrot onion and celery ( if you like celery) for a couple of hours, then strain. Pick the chicken meat off the bones and put to.one side.
Salute onions carrots leeks etc in butter till soft, add in the stock and cook till veg are soft. Other veg can be added if available....turnip, Swede, potato, peppers, tomatoes whatever as it available. Salt and pepper to taste.
Then you can blitz or have as a lumpy soup. Add cream to taste as required.

I forgot to add the chicken bits back in at the end.

Thank you! I'll give it a try! :)