– chicken wings – carrots – grated parsnip – grated celery – zucchini
Turn on the stove to high heat. Cover the chicken wings in water, bring to a rolling boil, then turn the heat to medium-high heat and cook for about 20 minutes.
Meanwhile grate carrots and celery and dice onions, zucchini, potatoes and red bell pepper.
Remove the meat from bones (optional), separate the skin (optional), put the meat back in the pot and keep cooking the chicken broth.
Add potatoes and cook together with the wings for 10 minutes.
Add 4 cups of water. Add the rest of the veggies, except for tomatoes.