Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
If you create a soup with a whole chicken, the soup will be much better.
The chickenflesh could be used to create a vol-au-vent (this is a french dish) and is made with these ingredients

250 g meatloaf
250 g Parisian mushrooms
60 g butter
80 g flower
1 egg
1 big spoon of breadcrumbs
1 clove of garlic
1,5 l chickenstock
1,5 dl cream
a bit of sherry
lemonjuice
pepper and salt


Mix the meatloaf, egg and breadcrumbs together and spice it of with pepper and salt.
Divide the meatloaf into small balls and bake them in a pan.

Cut the mushrooms in 4 and bake them in hot butter in a pan. Crush the garlic and put it in the same pan. After the backing leave them a side.

Now get all the meat of the chicken and cut it in not to large pieces.

The sauce:
Create a roux, put the butter in a pan, add the flower and make it bake (it should smell like cookies). When you get the cookies smell, add the chickenstock (half of it).

Keep stirring to avoid clots, when the sauce thickens, add more stock.
You could optionally add a bit of sherry to give the sauce a nice taste.

The sauce should be like a thick soup. After that add the meatloaf, chicken and mushrooms.

It's a very nice dish.

For more info on this dish, see http://www.een.be/programmas/dagelijkse-kost/recepten/vol-au-vent
It is in Dutch but the movie is very clear.

Enjoy