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Yep! :) It's easy... we do this all the time with bones from various meals.

1. Pick off as much meat as you can (don't be nitpicky about this).
2. Put the corpse into a deep pot and cover with water until level's about 1" above the corpse.
3. Drop in your favorite seasonings (we usually use the same "type" of seasonings that the dish was originally flavored with) and a bay leaf. If you have veggie clippings, add them, too.
4. Cook within an inch of its life (1-2 hours)
5. Strain out the floaty bits and bones, reserving the liquid.
6. Put liquid in the fridge to cool completely. Depending on the type of meat, fat may rise to the type. Once it rises and congeals, skim it off with a slotted spoon.
7. Put pot back on stovetop to heat.
8. Add veggies (potatoes, carrots, etc....whatever you have), noting that the softest ones should be added no earlier than 10 minutes before the soup is done.
9. Add back in the meat that you picked off.
10. If you're doing rice, check the directions for cooking time (it's usually 15 minutesish) and add a cup to the pot when you add the potatoes.
11. If you're doing noodles, cook separately and RINSE with cold water. This will keep them from overcooking.

Serve hot! Preferably with rolls or something else to soak up the broth.

Hi Alexis! I was just wondering if you brought home Peking duck... If so, you can make the most delicious noodle soup out of leftover Peking duck :)

If so, here's my (my mom's) method to turn it into a Thai-style soup noodle dish:

You can keep the breast meat out, and put it on top of the noodles, that's really a chef's decision...otherwise toss everything (especially all bones) in water, and boil until the meat falls off the bone.

You can boost up the flavour with some cilantro root and garlic (pan-fried first, then tossed into the pot), but if you don't have these, it will still be okay, just some of the aromas might be missed. Do add some 5-spice seasoning (not over 1/4 tsp!).

Otherwise top up the soup with some light soy sauce and sugar (not too much!), and a splash of dark soy sauce, some black pepper too.

Prep your bowls with fresh mung bean sprouts, 1-inch lengths of chinese morning glory, and your noodle of choice (I prefer fresh egg noodles, little sister like they thinnest ribbon-like rice noodle). Add soup! If you've left the breast meat out, gently reheat in microwave, slick thinly against grain and lay gently on top of your concoction.

Then the individual eater adds sugar, vinegar (that has had chilis marinating in it), and dried red pepper to taste. Top with a lovely pinch of fresh cilantro and scallions!

Who ever has leftover roasted duck?