The first thing I recommend is to make the soup base - the soup comes out much tastier and more complete.
So in a saucepan put the chicken cutlery (a little more bone - paws, wings, back - mine were from the country) - add about 2-3 liters of water to cover them well. Put on the fire, when it boils, take the foam and add the vegetables - here I put 1 whole onion and a finely chopped tomato (if you have you can also put 1 pepper, carrot, parsley root - all whole).
Add the bay leaf, oil and simmer, simmer for about 1 hour.