Quick chicken stock/soup question

We had a wee roast chicken yesterday, and afterwards I decided to boil up the carcass with some bay leaves, onions etc to make a stock/soup base, with the intention of having it for soup. I have stripped the remaining meat from the carcass, and binned the rest, so I now have a chicken stock with chicken bits.

I've pulled a couple of leeks from the garden, and intend on sticking them along with some grated onion, grated carrot and some potato cubes into the stock (and maybe even whack in a veggie stock cube for good measure) - however, I reckon that this pot of stock is enough for two days worth of soup, so should I try and split it before making the soup, or will I be OK to crack on, make the soup and re-heat it again tomorrow (obviously refrigerating in between and heating until steaming hot)?

 

Thanks @Lea - I usually use ham/gammon to make my stock, so was just being a bit fussy with it being chicken.

 

Aye, it was handsome! and going by the size of the pot, we will easily see Wednesday with it.

 

I usually make enough soup in one go to last about five days and keep it in the fridge.

Technically, going back to my 'Theory of Catering' days, it should be boiled for 20 minutes to make sure it's safe. I usually boil it for about five minutes on a rolling boil or at least ten minutes on a simmer.

 

I put it on when we got in, and have heated gently to a simmer where it will remain until served in about 15 mins or so - smells good too

 

Aye, it was properly handsome - I'm actually a bit disappointed that I don't have any for tonight.

 

I love rice (I buy 20kg sacks of Basmati) - but 'tired of potatoes'?

Wash your mouth out with soap and water!