I simmered a chicken carcass for about 8 hours with onions, carrots, celery and garlic and all of the typical spices you would see with a roasted chicken.
Saturday evening the pot cooled and went in the freezer so I could skim the fat off the top before making the soup.
Sunday was soup day - I started by melting the fat into a pot, then adding onions/garlic, followed by mushrooms, then celery. Finally I added carrots then topped off with the stock.
From there I added a handful of rice and then after about 15 minutes I added fresh chicken (cubed) - and then after about another 15-20 minutes we were ready to eat.
It was delish!