Roasted Chicken Soup

I roast a whole chicken, or buy one pre-cooked from the market. I put this in a soup/stock pot, then I add enough free range chicken broth and water to cover the whole chicken. Simmer this with onion and garlic powder and several bay leaves. Once the meat is falling off the bones, I take it out of the pot and while it's cooling, I add carrots, onions and lots of fresh garlic to the stock. Reseason with onion and garlic powder, parsely and hot pepper if you desire. Once the veggies have cooked, I add the meat to the stock, reseason again, omitting the bay leaf and bring it back to full heat. As with the meatball soup, I cook the pasta on the side; this soup is equally good with egg noodles or brown rice.
Sprinkle with grated cheese and serve with grilled cheese sandwiches.