Pop the meat from the chicken, carrots, onion, tomato and 4 cups water in a medium saucepan. Place the bones in a small strainer that will fit in your saucepan. Then pop it on top of the soup so the bones are mostly covered with the liquid. You might need to move the veg around a bit to fit it in.

Simmer, covered for 45 minutes to an hour or until the soup tastes heavenly and the veg are tender.

Remove the bones. Season. Serve with thyme on top or cool and store in the fridge or freezer.