Chicken, Vegetable And Macaroni Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir parsley into soup. Ladle into serving bowls. Serve with garlic bread.