good old fashion chicken soup

When I was little, we always had a pot of chicken soup in our fridge. It was a simple yet delicious recipe.

You start off with about four to six pieces of chicken. I like using thighs because they have a higher fat content then breasts, which gives more flavor to the soup.

Then, depending on how big of a soup I want to make, I add four to six carrots and six to eight zucchinis, peeled and chopped, as well as a whole onion, and lastly a heaping tablespoon or two of chicken consume.

Fill the pot up with water, so that everything is submerged in water.

Cook it on high until you get a good rolling boil, then let it simmer on low heat for about an hour.

Next, refrigerate the soup over night so that the fat congeals on the top.

Once it does, scoop out the fat with a spoon, and you're good to go.