Use to be chicken wings were economical to use, but this is not necessarily so these days with the popularity of 'hot wings'. It may be wiser to simply use a whole stewing chicken to make this recipe for chicken and leek soup.

Chicken Leek Soup

2 pounds fresh chicken wings
6 cups water
1 carrot, peeled and chopped
2 tablespoons chopped celery
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon ground pepper
1/4 teaspoon red pepper flakes
3 leeks, sliced

1. In a large saucepan combine chicken wings, water, finely chopped carrot, chopped celery, chopped parsley, pepper, and red pepper flakes. Cook over medium heat for 20 to 30 minutes, or until the chicken is tender.
2. Remove the chicken, and when cool, strip meat off the bone and return to saucepan. Discard the bones and skin. Skim the broth and return the chicken to the saucepan. Add sliced leeks and simmer for 8 to 10 minutes, or until the leeks are tender.

Makes 6 servings.