I make all my chicken soup with leftover rotisserie chicken caracas, with skin & bone. In this case, there were two of them. I do different variations—Paper Thin Chicken Soup (with paper thin onion and lemon, including the rind) is one of my favorites.
So, two of them, a quart of Kitchen Basics UnSalted Chicken Stock, augment with water as necessary. Bring to a boil, simmer covered for an hour or so. Let cool. Strain and painstakingly get all the bits of chicken meat—even the bits between the vertebrae.
Add whatever stuff, simmer for another 30 minutes or, until your added stuff reaches the doneness you prefer (I like veggies a bit firm).
In this case, there was 3 cloves of garlic, one bay leaf, a big handful of those little carrots, about half an onion, and a whole apple. Yep, an apple.
I only season at the end, and this is why I use unsalted stock. When liquids reduce, you can be too salty real easy. In this case, 1 TBS and then 1 TSP of salt brought it up nice. I just did a light dusting of pepper, actually wish I hadn’t.