Place the chicken carcass (what's left of it) into a large soup pot, and cover it with water. Add sliced carrots, celery, chopped onions and two smashed cloves of garlic to the pot. Add salt, pepper, and two large chicken bouillon cubes.
Bring the water to a boil on medium high heat. Cook for 35 minutes, then remove pan from heat. Carefully remove chicken carcass from pot, and let it cool a bit. Once it has cooled some, pick off all the pieces of chicken you can get from the bones, and add them back into the pot. Discard bones, once finished. Skim any accumulated grease off the top of the soup, and remove the two smashed garlic cloves.
Put the soup back on the stove on medium high heat. Bring the soup to a full boil, then add uncooked rotini pasta. Stir, and cook the noodles for the time stated on package until done (typically this is between 11-13 minutes).
When noodles are finished cooking, add 1 Tablespoon of butter to the pot. Stir in the thawed, drained chopped spinach. Continue cooking soup for a couple minutes, until it's heated through. Take a taste, and add salt and/or pepper, as desired. Serve, and enjoy!
Cook the veggies (carrots, onions, celery, garlic) in the boiling broth (4 quarts) for 15 minutes, then add shredded chicken and pasta (etc.) and cook per instructions above. Once noodles are cooked, add butter, spinach, and season with additional salt/pepper as desired. Serve, and enjoy!
Caloric calculation is based on "made from scratch" method (using leftover chicken and bones).
Chicken Noodle Soup https://www.thegratefulgirlcooks.com/chicken-noodle-soup/