Cut the carrot into small pieces and halve the onion. Put them in the saucepan. Pour in cold water.
Bring the chicken wings to a boil with bay leaf, parsley and greens.
Cook the soup on low heat for at least an hour. I add a few fresh carrot pieces 10 minutes before eating and let them simmer briefly. This keeps them firm to the bite.
Remove the meat from the wings. The best way to do this is to cut the wings on a cutting board.