First, roast your chicken. Then take the meat off the bones and start to make chicken soup.
I’ve taken the rest of the meat off the bones and am simmering bones, skin, fat, and gristle in a large pot with water and a pinch of salt and a dollop of vinegar to help leach the calcium out of the bones. It’s keeping the kitchen humidified. Later, the pot will go into the ‘fridge to cool; then I’ll remove the fat and re-heat the rest, then strain out the solid material and I’ll have a nice chicken stock. To make my favourite chicken soup, I’ll throw in a can of diced tomatoes, a cup or so of rice, and the chopped chicken meat and cook it until the rice is done.
While the soup stock is simmering, you can relax and enjoy a chicken sandwich. I use whole wheat bread and about four ounces of chicken. Some people add butter, mayonnaise, mustard, or the like.