Okay, so I admit it. Whenever I make chicken soup, or anything that needs a chicken-broth-like-substance, I typically reach for the bouillon. I know that you purists out there are going all judgie-mc-judgerson on that statement right now, but it's true. Bouillon is fake, I get it. But it's just so quick and easy! And, I mean, it's already right there in my cupboard.
Yet there are those days... you know the ones I mean. Those days when you're all chilly and sniffly and the wind outside is harsh and blustery and you need some hot, silky, rich chicken soup and nothing, nothing is going to cut it but the real deal.
