I took the leftover drumsticks and boiled them (w/ skin and bone) in 32 oz of store bought Chicken Broth. I like College Inn. I boiled them for about 15 minutes then scooped them out with a slotted spoon.
I added cut up chicken and diced carrots to the broth and let them boil for 30 minutes.
Then I added a half a pound of pasta. I used Acini Di Pepe, but any small pasta would work. Boil for another 10 minutes or so until pasta is tender.
The result was a tasty, easy chicken soup that all 3 of my kids loved. This soup would also be perfect for feeding babies over 9 months and toddlers. I think the small pasta made it more appealing to the kids.
I had to keep adding water each time I reheated it because the pasta continued to absorb broth, which helped it to stretch. It freezes well too.