Homemade Chicken soup
1 whole chicken, 3-5 lbs
5-6 stalks for celery, cut into 1/4~1/2 inch pieces
5-6 carrots, peeled and sliced at an angle (and cut in half at the bigger end)
5-6 parsnips, "
1 large onion, large diced
salt and pepper to taste
Parmiggiano Reggiano cheese or Pecorino Romano cheese
- In the bowl of a large slow-cooker, place the whole chicken, add a little salt and pepper, and cover with water. Set the slow-cooker to high, and poach the chicken until completely cooked through, 4-5 hours.
- Remove the chicken and let cool. Skim the fat from the broth and add vegetables.
- Once chicken is cooled, pull off the thighs and wings, cut apart the breasts, and place in a baking pan (this part is optional). In a 400° oven, roast the chicken pieces, skin on, for 30~40 minutes until skin is crispy and browned. Let the chicken cool again. Once cooled, take off the skin and shred the meat into medium pieces. add a little of the broth from the pot and scrape up the drippings from the bottom of the baking pan. Place the scrapings and shredded chicken into the pot and let cook with the vegetables for about 1~2 more hours. Season with salt and pepper to taste. When ready to serve, add 1/4~1/2 C heavy cream and in each bowl grate some fresh parmesan or pecorino romano cheese. Place a piece of crusty bread in the bowl and enjoy!