This is my mum's soup that she makes in winter. I have made a few changes to the base ingredients but essentially it's not too different to her original recipe. Make this for a cold evening and make a big batch because one bowl is never enough...I promise.
Chicken frames are usually available in the deli section of the supermarket otherwise your poultry butcher would definitely have them and they are dirt cheap. You may choose to leave out the powdered chicken stock since it is essentially a stock that you are making. I just feel that the powdered stock adds a bit more to the flavour of the overall soup without tasting like 2 minute noodles. Spice this soup up by adding a splash of your favourite chilli sauce before garnishing. Leftover soup can be frozen for up to a month.