I love homemade chicken soup. There are also countless other recipes you can use chicken stock for. You have much less sodium in a homemade stock then store bought. I make it and freeze it.
To make things really easy I will usually use a store bought rotisserie chicken and a fresh soup package.(you know in the produce section where they have bundled up a package of fresh herbs like rosemary, thyme, dill, along with onions, turnips, carrots and celery stalks.)
Place chicken carcass with some meat and skin left on in a pasta pot with strainer. Cut the onions, celery, carrots in large chunks add to pot with fresh herbs. Cover with cool water and bring to a boil. Let simmer for about 2 hours or even longer. Add salt and pepper to taste. Cool and remove all vegetables and bones. Strain stock. Now it’s ready to use or freeze. You can refrigerate and remove more fat once chilled.