oh, how posh!

2lbs of organic or free range chicken wings

2 carrots

2 celery sticks

1 onion , peeled and halved

½ a bunch of thyme

2 nests of vermicelli pasta, broken into pieces

5oz frozen peas

Preparation

Put the chicken wings into a large pan with the carrots, celery, onion and thyme, and cover with cold water. Bring to the boil, turn down to a simmer and cook for 1½ hours, skimming any impurities from the surface. Strain the broth through a colander, keeping the chicken wings but discarding the veg and herbs. Sieve the broth into a clean pan.

Remove the meat from the wings when they've cooled a bit (discard the skin and bone), add back to the broth and re-heat. Cook the pasta in the broth, then add the peas and cook until tender. Season and serve.

Source: BBC GoodFood