While we watched t.v., we put the carcass in a large Dutch oven with a sliced onion and set it to boil. We turned it down and let it simmer for a couple of hours, then cooled it down until we could handle it.
After that, we removed the meat from the bones. We set the strained broth to boiling again. We added some sliced radish, green and yellow beans, and yellow bell pepper. We also put in a few sliced garlic cloves and a diced onion. For herbs, whatever we had (in this case, summer savory, and a grind of salt).
When the onion seemed to be soft, we threw in about half a cup (125ml) each of red rice and Puy lentils. After about half an hour, we removed the corn from the cob, and diced the remaining chicken. This, plus the original chicken, were added back in. What a great meal, all from leftovers. Add some bread and wine, and it’s even good enough for guests.