i make my own, too.
when i bake a chicken i plan on eating it for one meal and then making soup.
after it's cooked, i'll remove all the meat from the carcass, crack the leg bones and put the bones in a big stock pot with a carrot, 1/2 an onion, garlic clove, stalk of celery and some salt/pepper
and a bay leaf.
i let it simmer ALL day...at least a good 8 hours or so. bring it to a boil and then turn down to Warm and prop the lid up a bit so it doesn't reach a full boil again. i add in more water about 1/2 through - how much depends on how much it's cooked down. i like to have a rich broth (not watered down).
once it's done, i take out the bones, vegy's and bay leaf and i let it cool overnight (ha! never thought to put it outside!!) once it's cooled i skim off the fat and put the broth back into the pot and add in chopped carrots, celery and onion and let them cook until just about done...add in the cooked chicken pieces and continue cooking until the chicken is heated through and the vegy's are done.
i use thin egg noodles...and i cook them seperately and then put in the bowl just before serving...i don't like them to get too overdone.
to make a nice clear broth, use VERY cold water when you fill the pot.