I'll periodically buy rotisserie chicken, because it's frequently cheaper than buying a roasting chicken and I get a mix of light and dark meat. The first carvings are a meal in and of themselves and the leftovers - including the carcass - are used to make soup.

I'll cook down the carcass into a bone broth. Adding a splash of cider vinegar helps extract more of the nutrients from the bones and you get a richer broth. I will also frequently use a pressure cooker, but not always. I usually let this cook for a least 3 hours and often longer.

When I feel that the chicken is ready, I'll turn it off and let it cool, then strain the broth through a colander into a stock pot. I then remove any meat from the carcass - being sure to pick out any small bones - and throw the meat into the pot. Depending on how much meat I get off the carcass, I sometimes buy additional breast meat to add.

The resulting stock I season with Penzeys Bavarian Seasoning, a salt free blend of rosemary, thyme, and other herbs, along with cracked brown mustard seeds. I also add garlic and black pepper.

For veggies I use carrots, celery, green beans, and green peas, which are much lower in carbs than other legumes.

For the noodles I usually use zoodles, but I've been dying to try a carb free egg noodle recipe in which you make a thin crepe-like batter with almond flour; pour a thin layer on a non-stick skillet and carefully roll the edges up as it cooks. Then you take the precooked roll and slice it into strips starting at the edge, leaving ribbon noodles when unrolled. I think that if I were going to use them in soup I'd let them dry out a little before adding them in.