Remember, as your stock morphs into other soups, never add rice, pasta or even potatoes directly to the stock/soup; unless, its going to become 'potato' soup. These added sides should be cooked separately and ladled into individual bowels when serving. Also, keep in mind that if you cooked any vegetables in the chicken stock for enhanced flavor such as: carrots, onion and celery, strain those out and serve on the side. The idea is to keep the stock clean.
For example, if you use some of the chicken stock today to make chicken noodle soup, do not add noodles to the chicken stock not even to the amount you are going to use for a chicken noodle soup (pasta cooked in soup makes it thick and cloudy).
As for tomorrow, let's say you want to create a creamy tomato soup which you want to serve with rice, add only tomato paste to the stock you made, make sure that the cream is added to individual bowls the same as the rice. This way, if you want to make Minestrone the next day with the 'now' tomato base, you can.
With careful attention to frugality, you can have at least three kinds of soup this week from a large chicken based stock.
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