Place all veg in a pan of a some olive oil and butter.
Cook for about 5 minutes or so.
Place the chicken carcass, preferably with some meat still on, into a pot.
Add about 2 pints of water and 2 chicken stock cubes.
Season to taste.
Add all the veg, put lid on and simmer for about an hour.
Strain the liquid through a sieve.
Lift out the veg and pieces of chicken from the carcass which should be now very soft, taking care to avoid picking out any bones.
Add the veg back into the soup.
Finally, add 2 cups of noodles or spaghetti, broken into 3. (I use spaghetti but only because I don't have noodles in my cupboard).
Simmer for about 10 minutes or until the spaghetti is cooked.
As I say, it's very tasty and filling as well.
If you serve this soup on Saturday with crusty bread, it's a great lunch.
You can use a whole fowl to make the stock, but I just use up the carcass from Sunday. My sister-in-law, who's Italian, always uses a whole boiling fowl for her chicken soup. I must try it sometime with the whole fowl as I'm sure that would be even tastier.