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Probably because it's given all its flavor to the broth, just like the vegetables have. Take a bite of a carrot or celery piece, and you'll find them very tasteless. That's why a lot of people save chicken carcasses in the freezer until they have enough for a batch of broth because they don't want to waste the meat. But you get much richer flavor if you use roasted meat along with bones.

So you need to strain your broth and start with fresh veggies and meat for your soup. This is a good time to defat it too.

If you really don't want to waste the chicken, you can grind it up, mix it with highly flavored stuffing, and make croquettes. Or make a curry. You wouldn't serve it to company, but there's nothing wrong with being frugal and eating it yourself!

I agree with Lemons.....

It depends a lot on how long you cook everything.....who said there had to be rules ???? I hate rules ....I guess I will never be accused of being a purest...lol This is exactly where new ideas come from !

I usually will poach some boneless skinless thigh meat in the 99% fat free chicken broth and pull it out when just done to cool on the side and then continue making the stock after wards. 2 hrs later I will strain the stock and then begin making the soup(mirepoix and such). I will always use chicken fat if I have some at my disposal and simmer the mirepoix for about 25 minutes and then fold in some peas,diced cooked thigh meat and some precooked noodles of my choice and simmer it for another 10 min.....You could add some diced tomatoes in with the mirepoix....

If you want to go chicken in the pot ....use motzo balls instead of noodles and julienne the veggies(mirepoix) instead of dicing them with a pinch of fresh chopped italian parsley right at the end...!

If you are making it with some cloudy stock from yesterday you can always clarify it by heating it up very slowly with some egg whites and lemon added in to cook for about 20 min and then strain thru some fine cheese cloth in a chinois strainer.. If you do it properly your stock will be clear as a bell and good to go ...Just don't ever let it come to a boil when doing this clarification process !

Just in case there are folks out there who don't know the difference between stock and broth ....Broth is made with meat in it ....stock is just bones water,herbs and aromatics