It’s salty and tastes like chicken. You really shouldn’t need any other excuse to make home-style chicken soup, but here’s a top 5 list just in case you aren’t convinced:

1. As mentioned a couple days ago, it cures colds. No really, inflammations of the nasal passages are soothed by scalded rooster.
   
2. It’s the number one comfort food in the US, apparently. Right next to a good naan bread, I’m sure.

3. There are starving kids in new Jersey. Eat your soup.

Alright nevermind, I just got bored of that list. Here’s the recipe for extremely inexact, home-style soup. If you want scientific measurements, this isn’t the recipe for you. The idea is just to add stuff ’till it looks right and then heat it ’till it stops poisoning you.

• In a big ‘ol pot, stick: four or so chicken thighs and legs w/ skin, about four sticks of chunked celery with the tops on, four (give or take) chunked carrots, maybe two large chopped onions, a chopped parsnip of any size, and a handful of fresh dill weed. I mean it about the parsnip. Toss in plenty of chicken broth.
• Cover and simmer for, say, 3 hours. Or so. Fish out the bones and skim off the fat. Eat what’s left over.