well for those of you who don't have stock
take the meat off the bones and put the bones in a pan with at least 1 pint of water, a stick of celery, a carrot, half an onion and some soy sauce. Boil for 20 mins and strain.
Now altogether, sweat some finely chopped onion in some butter (preferably clarified) and some oil until golden. Add a little minced garlic if you like, and then some aromatics, and this could be a little bit of ground coriander, or some tumeric or some very mild curry powder, and let it cook with the onions in the oil for a minute.
Then add a tablespoon of flour and mix this well and let it cook for a further minute, ona medium heat.
Then add the stock slowly mixing well and when all combined add some finely diced carrot, some finely diced celery, some finely diced potato and the leftover chicken. Season to taste with salt and pepper and celery salt if you have it and bring gently to the boil and cook for 20 minutes or until the vegetables are soft.
Allow to cool and blend thoroughly, return to pan and add a splash of cream or creme fraiche or milk if you that's all you have.
If you want to add cooked rice or noodles do it after it's blended.