Starting out, a little salt, poultry seasoning, parsley flakes, two bay leaves, cut carrots, onion, bell peppers, celery, mushrooms, water to cover the carcass and boil until the balance of the meat begins to fall off the bone. Reducing heat, I then let it simmer until the bone marrow becomes liquid enough to cook out. The last 15 minutes I put in the noodles and cook until the noodles are tender but not soggy. Then, it's time for the chef to sample the goods! It's really easy to do. Tomorrow, I'll have a bowl for lunch, With the weather being a cold rain tomorrow all day, most likely, I'll have another bowl for supper. Then, it's put into little one-serving freezer tubs and moved to the freezer.
In fact, I do that with home made chili and home made chicken and dumplings (yes, I make my own dumplings). By planning ahead a bit, you can combine thing and/or use them with other things. When I make chili mac, all I have to do is cook the macaroni, defrost the chili and combine and heat for three minutes. Voila! I used some of the sliced turkey for sandwiches and then I take my last chicken and dumplings and add some turkey meat that I had already sliced and have one heck of a good turkey and dumpling dinner one evening. My time in the kitchen is cut to almost nothing and I still have good healthy meals. I steam frozen broccoli florets in 5 minutes. Pan fry carrots. French cut green beans can even come from the can if you buy one of the national brands such as Del Monte or Green Giant that they make for private label use for one of the family of Kroger brands or Albertson's or Winco's.