Here is the first, and simplest way I'm going to show you to make a good chicken stock. There are richer stocks, but this one is perfect for a simple chicken soup. In fact, it is a simple chicken soup.
If you’ve made the stock ahead of time, you may have time to let it cool, refrigerate it, and then skim off the fat with a spoon or spatula (quite easy once the stock has congealed). If not, you can either leave the majority of the fat (it is a bundle of flavour after all) or try to skim some of it from the surface of the broth while it's still cooling. Trying to do this when the broth is warm is a little wasteful of stock, but if you save all the skimmings in a bowl and refrigerate it, any of the broth you’ve skimmed accidently can be retrieved for flavouring other dishes.
Making your stock into a soup