When cooking chicken soup, does the skin add flavor or just unwanted oil that needs to be skimmed out anyways?

Always remember in whatever you are cooking, fat alsways adds flavor! Yes, it helps enhance the flavor and body of the soup! Skimming is a pain but you don't want bland soup!When cooking chicken soup, does the skin add flavor or just unwanted oil that needs to be skimmed out anyways?
Definitely leave it in - fat equals flavor. An easy way to get the fat off without skimming is to let the soup sit for a few minutes until the fat rises to the top. Use a piece of bread to sop up just the fat, then toss the bread, or give it to the dog.When cooking chicken soup, does the skin add flavor or just unwanted oil that needs to be skimmed out anyways?
Nasty the fat, I skim it off. Adds flavor in cooking, but remove....after cooking. I usually refrigerate, skim when chilled.
Skin adds flavour, but you can also add flavour with herbs and spices. And if you do use bread to skim off the fat, please do NOT give it to the dog!
Unfortunately FAT = TASTY
leave the skin on,,,,, that's it !
Fat equals flavor! You will need to skim the ';scum'; off the top while it's cooking anyways!
If you brown the skin it will add some flavour.