Chicken spaetzle soup

One of the things I like to make these days is chicken spaetzle soup. I start by dividing up a rotisserie chicken. I broil the skin (it makes a nice snack), separate the meat, and then use the bones to make stock.
For the soup, I use onions, celery, and carrots. When those are cooked a bit, I add the stock, then the spaetzle.
Between making the stock and then the soup, it takes a while, but the end product is both delicious and very inexpensive.