Recipe, chicken soup from scratch

You start with a chicken carcass, you know the bony ribcage left after all the white meat has been carved off and eaten. Fill a soup kettle with water and break the carcass up into pieces small enough to submerge in the water. Add some chopped veggies for flavor, an onion, a celery stalk, a mushroom cap, a carrot. Some spices, I use Bell's poultry seasoning, but a bay leave, and sage works too. Bring to a boil and simmer, covered for some hours, until the chicken meat comes loose from the bones.
Now comes the sticky part. Take the pot off the stove and when it's cool enough fish the chicken bones out. I use a slotted spoon and put all the chicken in a strainer. Pick thru the strainer with fingers, separating the bones and discarding them. Return the deboned chicken to the kettle and step 1 is done. You have a kettle of chicken broth, fresh and homemade. The veggies will have cooked down to almost nothing, but they contribute flavor.
Step 2 needs to start about an hour before serving time. Put the kettle back on the stove and then add things to cook in the chicken broth. Veggies, onion, celery, carrots, mushrooms, what every seems good. Some rice, or some peeled and cubed potato. Bring to a boil and then back off the heat so the broth is just on the verge of a boil and cook until the veggies are tender and the rice is cooked. Taste the broth and decide if it needs salt. I wound up adding a whole teaspoon of salt to a large kettle last night. Don't overdo the salt, its bad for the flavor.