You can use it for any meal's based soup.
Prepare all the ingredients.
Skin the carrot, and cut it in half crosswise, and cut them into lengthwise too. Cut the onion and celery into bite-size pieces. It's easy to make rich soup stock if you cut the vegetables into smaller sizes than this picture. For example, cut the half cut onion in half crosswise.
Wash the chicken wings in a bowl to remove the blood and smell liquid from it. Wipe off the water.
Place the chicken with the skin-side down on a cutting board. Make a lengthwise cut in the part along the bone. It helps the umami flavor comes out easily, and you can remove the meat from the bones after simmering.
Put water in a big pot, and add the chicken wings, onion, carrot, celery, salt and bay leaf. If the pot is small, add water after simmering for a while. If you do so, it can prevent the water from boiling over.
Bring to a boil, and skim the scum.
Reduce the heat to low, and simmer on medium-low heat for 40 minutes. Skim the scum if they are floating. It prevents the soup from being cloudy.
Remove the ingredients from the soup, and strain the soup.
You can reuse the chicken wings and these vegetables for the ingredients of risotto by saving them in a freezer. In the case of chicken, separate into bite-size pieces tearing with your hands. There can be pieces of bone, so touch the surface with your hands, and remove it.