My general feeling on soup is you make it out of stock. What I mean is, I think this is a stock recipe, not a soup recipe. Two reasons.
First is that this will cook the vegetables well past the point of having a meaningful texture. If I were to get a chicken and vegetable soup, my preference would be for a vegetable that has a texture and/or flavor slightly different than the soup itself. (Save the vegetables in the soup itself and you can add them to meatloaf or meatballs to help keep them juicy and add a richness of flavor to them.)
Second is that, if you feel inclined to make chicken stock out of wings, you will come to discover you need to strain and refrigerate your stock, because a solid inch of chicken fat will solidify for removal on top.
So I have a couple of suggestions below.
From a box sold in Columbiaville, Michigan.
Chicken and Vegetable Soup
2 lbs. wings and backs
2 qts. hot water
1 T. salt
1/2 t. pepper
3 carrots, peeled, quartered
3 stalks celery, sliced
1 med. onion, peeled, chopped fine.
Cook on low 6-8 hours. High 3-4. Before serving, remove meat from bones. return meat to soup.
Yesterdish suggestions: Use backs and necks, rather than wings. Also, I’d pull the meat off the bones when it’s cooked and return the bones; refrigerate the meat till the stock was done; then pull everything out of the soup, strain it, and return new pieces of vegetable to the stock along with the chicken meat to make a chicken soup out of it.