This recipe answers the question "How can I make a tasty meal from those leftover rotisserie chicken pieces?" In my house the breast is eaten first, often leaving wings, thighs and legs to congeal later in the fridge. These are not easy to deal with. Cold rotisserie chicken hangs on to its bones and skin with tenacity. This soup comes to the rescue. After a half-hour simmer in chicken broth, the meat practically falls off the bone and the skin is easy to remove and discard. The soup has a rich flavor and is easy to make. It also solves the problem of what to do with those four still-firm-but-whiskery carrots at the bottom of the crisper drawer. If you can get the mild green (spring) garlic, slice and add a whole head of that including the tender green stem. If not, regular garlic cloves are fine.