Waste not want not! This is a chicken carcass from one of those store bought BBQ chickens. I would have usually removed the skin but it was frozen. I keep them in the freezer until I have time to make soup.
Place carcass in slow cooker, fill with water until carcass is pretty much covered. Cover and cook on high for 4 hours.
After 4 hours, let cool slightly.
With your hands, separate bones and meat leaving meat in broth and removing bones. Let cool in fridge for a few hours or overnight.
Skim the top to remove all fat solids. (I transferred mine into another bowl only because I needed to use my slow cooker for something else)
Add carrots, potatoes, celery, noodles, salt and pepper to broth.
I like using a little chopper for the carrots, makes things a lot easier.
Add 2 cups of extra water. Cook on high for about 4 hours.
With only two of us, we won't eat this whole pot right away so I like to freeze individual servings by laddling soup into a ziploc bag that's sitting in a cup.
Lay flat and freeze.
Chicken Noodle Soup
1 chicken carcass
8-12 cups water
2 cups baby carrots
2 large potatoes or several baby ones
5 celery stalks
1 cup whole wheat macaroni noodles
1 tbsp salt
2 tsp pepper