This time of year nothing is more comforting than a steaming bowl of homemade chicken soup. Although some claim it fights the common cold, there's really little data to support that. But it doesn't matter because it makes us feel good and really that's the only thing that counts. And if you're thinking, "I could go for a bowl of that right now," let me share with you an old family favorite that I got from my grandmother ... except we added a twist that even she approved of. Just watch. After placing a cut up chicken in a large soup pot, cover it with water ... and when it comes to the type chicken, get a large roasting one ... the plumper the better. Ok. We add some cut up onions, carrots, celery, and we'll season it with a bit of salt and pepper. And after that comes to a boil, we'll let it simmer until the chicken just begins to fall off the bone ... 'cause if the chicken totally falls off the bone, it'll be a lot more work sifting through the soup to find those bones later. After it cools a bit we'll pick the chicken off the bones and back into the pot it goes with... get this ... a bit of chicken base or bouillon (and we can find these in the market right where the canned broths are). It's the concentrated chicken flavor that really kicks up the homemade taste. This is the trick we used when I made soup back in my restaurant and catering days. It makes good soup "oh-my-gosh-this-is-the-best-soup-ever" good. And when we serve this rich, golden classic as is or heartied-up with some noodles or rice, or even matzo balls, are we in for a treat. My grandmother's recipe is online now. Just type in "Mom's Chicken Soup" to shoo away those sniffles or just get rid of the mid-winter blues. It's easy, it's a meal in itself and as we say around here ... "OOH IT'S SO GOOD!!"