1In a large pot, put in frozen chicken legs, add chicken broth and enough water to cover the legs, about 4 cups or so. Add salt and pepper, onion, and Bay leaves garlic.
2Boil slowly for about 2 hours or until the meat comes off the bone easily. Remove the meat from the bone, cut into bite size pieces and add the meat and bones back into the pot; boil for another 30 minutes to an hour.
3Remove bones and bay leaves. Add frozen veggies. In a separate pot, cook macaroni and egg noodles according to directions on the box, drain and add to soup.