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Prepare the Chicken: Shred most of the meat off the rotisserie chicken and set it aside.
Make the Stock: Place the remaining bones and any leftover chicken pieces into a pot of boiling water. Add your choice of vegetables for flavor.
Simmer the Stock: Let the mixture cook down until the water becomes rich and looks like chicken stock (because that's exactly what it is!). By this point, most of the remaining meat will have fallen off the bones.
Remove the Bones: Carefully remove all the bones from the pot.
Add Seasonings and Rice: Add extra seasonings to taste and a bunch of rice (see description for measurements). Let the soup simmer for another 20 minutes to cook the rice and combine the flavors.
Serve: Top with chili flakes, soy sauce, and the shredded chicken you set aside earlier.