chicken soup, how do i make it?

[southeastastra]

i have a chicken carcass that has so much meat left on it and i don't want to throw.

do i just bung it in a pan and boil?

Take any meat off the carcass and put aside.
Cover it with water in a pan and add whatever veg you have - carrots, celery onions or whatever and salt and pepper.
Simmer for a couple of hours the drain (SAVING the stock, not pouring it down the sink ).
Then make a soup with the stock, chopped veg, herbs, lentils, barley etc. Add the cooked chicken to the panat the end or put it into each bowl and pour over the soup).

souper thanks so much

do not add salt to homemade stocks, its a big no no.

oh too late now, though i only added a little, why not?

I'll be doing this in a couple of days...

salt added to stocks before they are re used sometimes become stronger as the stock is concentrated, so to be safer ( not to waste good stock ) you should add it after its cooled, or whilst you melt it down and use it again.
you can add peppercorns, but only a few depending on how strong you like the peppyness!