Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger. This leeches the calcium out of the bones. Bring to the boil and simmer for at least half an hour.

Meanwhile, peel the vege and cut into 1cm dice. I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients. I also added the magic dust from this site as it's an amazingly tasty seasoning.

https://cookpad.wasmer.app/us/recipes/345941-the-magic-dust

Finely slice the parsley stalks and the bacon. Fry bacon in pan over med heat until golden and crispy. Set aside, leaving pan on the heat. Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly.

Pour the stock through a sieve into the vegie pan. Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes. Use a stick blender or processor to blitz a quarter or more of the soup until smooth. Return back to pan, leaving the rest chunky.

Remove from heat and add the cream and season to taste. Serve topped with crumbled bacon and parsley leaves. Delicious dunking my savoury muffins into this

https://cookpad.wasmer.app/us/recipes/353654-heidis-savoury-muffins