A couple days ago I was able to score a great deal on a whole chicken – $1.49/lb + 30% off on clearance, paying around $5.00. My husband had been wanting to learn how to butcher a chicken, and I’m always excited to discover new cooking skills, so away we went! After he cut it apart, we boiled the carcass and some miscellaneous pieces to make chicken stock, then baked all of the pieces. We were left with a selection of cooked chicken and a good amount of stock. We’ve used the chicken for sandwiches and meals with other leftovers, but the stock was what I wanted to get my hands on.
I happen to love chicken tortilla soup, so my decision on what soup to make was made. Until now, I had never made a soup, so I was a tad nervous about the flavor I would be able to get. Would it be too salty? Would it not have enough flavor? Putting those worries aside, I looked up a recipe on Pioneer Woman and revised it to how I wanted to make mine and set forth on my soup adventure!
Though we’re both biased, my husband and I LOVED this soup and can’t wait to eat it for another meal. Change the following steps to fit your needs, but I hope you find it helpful. It really was easier than I thought, and the taste is better than I’ve ever had.