Grandma's Chicken Soup

My mom has been making this soup ever since I can remember. Now that he's retired, my dad makes it, and it's slightly different, but equally wonderful. I've been making it my way as an adult. We all have put our own twists on this classic recipe, so there are no measurements, just a general list of ingredients. Add your own favorite veggies and spices, and enjoy with crusty bread or cheesy crackers.

Family Recipe Chicken Soup

Any bone-in chicken parts (I prefer thighs or breasts)
1 Tbsp (or one cube) Chicken bouillon (I only use Osem Chicken Style Consomme)
Vegetables such as carrots, onions, and celery, cut into bite size pieces
Black pepper to taste
Paprika to taste
Garlic powder to taste
A few sprigs of fresh parsley

In a large stock pot, boil chicken pieces in water for about 5 minutes. Remove from water and let cool (just enough so you can remove the skin.) Meantime, wash out the pot. Remove skin from chicken and return to pot. Add veggies, spices, bouillon and parsley. Cover with water, cover pot, and return to boil.

Lower heat to medium low and continue to simmer for about an hour. The soup will get a golden color and be ready to eat right away. But it's even better the next day...and the next...

Growing up in Israel, it was practically illegal to eat chicken soup without "shkedim," tiny croutons made especially for soup by Osem. Here in Minnesota they are a precious commodity, so we always stock up when we find them. Lunds or Byerly's are a good bet, as is Fishman's Kosher Deli in St. Louis Park.