I am sick today, and so is my little one. We have somehow contracted the flu already! I don't know how? I work in a hospital, and she is a 19 month old who attends day care, two of the most sterile environments possible right? Oh well.
To make matters worse, our oven is broken, and my urge to bake has never been stronger. It actually broke after I had preheated it to roast a whole chicken for dinner. It was so sad, I had this beautiful little organic chicken all ready to go with fresh sage, rosemary, thyme, lemon and garlic and lots of butter. I ended up roasting it in our crock-pot a few days later, a method I do not recommend for roasting a whole chicken. It was tasty, but a ghastly shade of gray. The skin was soft and mushy, not crispy like an oven roasted bird. We saved the leftovers for soup. Today was the perfect day for some of Mama's medicine.
This recipe could not be easier. In fact this was my "gateway drug" into fine cooking.
I usually start out by using a leftover rotisserie, I boil it with store bought chicken stock. I would like to be one of those people who makes their own stock, but I am not. Maybe someday I will raise my own chickens and produce my own stock, but not today. I usually use the same brand of chicken stock, Kitchen Basics Chicken Stock. The flavors are wonderful and its a deep amber color.
Cover the chicken with 1 package of chicken stock and enough water to just cover the chicken. I usually bring the carcass to a boil then simmer for about an hour. Then I strain pour everything over a colander into a big bowl to strain out any small bones that may have come loose during the simmer. Let the carcass cool in the colander.
Coarsely chop 1 medium yellow onion, 3 carrots, 3 celery ribs plus the celery heart and leaves. Shred the chicken and discard the skin and bones.
Bring the strained chicken stock to a boil in a large stock pot. Add salt and pepper to taste and add 1 bay leaf.
Add the chopped veggies and simmer over low for about 7 minutes, until veggies are slightly soft. add the shredded chicken and 1 can of diced tomatoes plus juice. Coarsely chop fresh parsley and add it in for color.
Salt and pepper again to taste and enjoy.