Chicken vegetable soup made with chicken carcass

Made chicken stock with back, wing tips and breast bones them made soup with whatever was in the refrigerator and a couple tablespoons of cream.  I also used tortilla strips but they kind of melted.

I will give as much of the recipe as I can remember. I didn't use one that is written down. Left over raw chicken back and breast bones with wing tips and neck with a yellow onion, un peeled, a carrot un peeled and a stalk of celery, covered with water and simmered uncovered for about an hour and a half. There is enough water that when it cooks down by half, the chicken is still covered. Refrigerate. Next day remove and discard vegetables and chicken bones, saving any meat. Chop a carrot, onion, green bell pepper and saute in butter, add to chicken stock along with a celery stalk, chopped and half a tortilla cut in strips, bring to a boil, add aa package of Saxon Goya, salt to taste and simmer until heated through. Add a couple tablespoons cream per serving and serve. I put a parsley stem in for the photo but it sank and you can barely see it. The tortilla pretty much melted into the soup and did not stay like noodles as they usually do. This is Sazon Goya. Latin and Asian markets have it and often is in the latin section of regular grocery stores.