I've got some chicken soup simmering for the next 10 hours or so, close 10 qts full of a 12 qt stock pot. The chicken is 4.2 lbs. What do you do with your left over soup chicken or whatever meat you use to make a soup?
I'm going to be making a tomatoe bbq sauce and coating that on the chicken I pull out. All of the bones that are not super small will be added to my chicken bone collection. I'm thinking after 3 chickens worth of bones I will have enough for my first chicken bone soup. I usually make beef bone soup.
I approach this from the opposite direction. I cook the bones until they are completely clean and I remove them. All the meat and gooey bits are my stew base and I just add the desired vegetables. Since each bite of meat is accompanied by broth and vegetables, I don't find it tasteless at all. There are many layers of flavor and they're all good, including the flavor I still taste in the meat.
If I were ever to decide to strain my broth--which I won't because I don't like just broth--I would stir-fry the meat in reserved fat from chilled broth and season it. I'd also stir fry fresh vegetables. But I won't. :-))
Since the meat is super flavor less, you can shred it up (usually it shreds easily) and then quickly crisp it in the cooking oil of your choice. Then you kinda get crispy meat to sprinkle on top of whatever else you cook. Or just eat it straight.