I regularly make a whole roast chicken in the oven for DH and myself.
We eat chicken dinner two nights in a row (with stuffing and cranberry sauce ).
Then there's usually a bunch of meat pickings left on the carcass. I take the time to pick of all the meat and good bits I can off the carcass, which is usually a nice bowlfull. I throw out the bones. Then I divide the meat bits in half, and put them in two freezer bags in the freezer. Whenever I want to make chicken soup, I just grab a bag out and throw the frozen bits in the crockpot with maybe 6 cups water and let it get going for about 3 hours. Then I throw in carrots, celery, onion, and seasonings and let it go another 3 hours or so. I turn it up to high and put in some egg noodles 15 minutes before serving.
I find it's usually worth the time to pick the meat bits off the bones otherwise the gazillion bone parts tend to fall apart into the soup.