The leftover bones and meat from a whole roast chicken make a great stock for a chicken soup. All you need is a some veg and noodles.
Instead of rice noodles, you can also use small soup pasta. Cook the pasta in the soup or separately in boiling water as instructed on the packet. If you cook the pasta in the soup, add at least 300ml water as they will absorb a good amount of liquid during cooking, start.