Chicken, Vegetable And Macaroni Soup

• 2 lbs chicken wings
• 2 tsp chicken stock powder
• 2 None medium carrots, finely chopped
• 3 None dried bay leaves
• 1 pinch ground nutmeg
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 2 oz small macaroni
• 2 tbsp chopped flat-leaf parsley
• None None garlic bread, to serve

1. Combine chicken, 10 cups of cold water, stock powder, carrot, celery, bay leaves and nutmeg in a large pot over moderately high heat. Bring to a boil. Reduce heat. Simmer, occasionally skimming surface with a large metal spoon, for 20 mins or until chicken is tender and falling off bone. Remove and cool 15 mins.
2. Using a slotted spoon, remove chicken from soup and remove and discard bones and skin. Shred chicken meat. Return chicken to cooking liquid. Bring to a boil over moderate heat. Reduce heat. Add corn, peas and pasta and simmer, uncovered, 6-8 mins or until pasta is tender. Remove from heat.
3. Stir parsley into soup. Ladle into serving bowls. Serve with garlic bread.

chicken, chicken, carrots, bay leaves, ground nutmeg, frozen corn kernels, frozen peas, macaroni, flatleaf parsley, garlic bread

Taken from recipes-plus.com/api/v2.0/recipes/24873 (may not work)