I tend to do a big hooplah over dinner on Sundays since the kids get Daddy time and I get to “play” in the kitchen. Just this past year, I decided to tackle and master the art of the roast chicken. It seems so simple, yet it came out raw for me every single time I had ever made it before (despite thermometers telling me otherwise). We had gotten so used to the texture and flavor of $4.99 grocery store rotisserie birds that it seemed too much trouble to roast up a bird at home. Well then there came the first reason to tackle it at home: See my previous post, Worth the Gravy. Now behold the second reason: Chicken Soup in the slow cooker. I always roast 2 chickens because they fit so here’s a great way to use the meat from the second one.
Note: you could remove the chicken meat from the bone when it’s cool enough to handle and avoid bones in the soup, but if you leave them in just fish them out meticulously. The bones create a gorgeous stock and the chicken will just fall off the bones after simmering is complete. In the future I may add a bouquet garni but can’t quite determine the slow cooker’s effects on herbs just yet.
1 leftover roast chicken in pieces
1 bag of crinkle cut carrots
1 celery stalk, 1/2″ dice
1 small turnip, 1/2″ dice
1/2 onion, 1/2″ dice
4-6 C low sodium chicken broth
Put all ingredients into slow cooker. Broth should cover vegetables and some of the chicken. 4 hrs on high. Stir in chopped parsley. salt and pepper to taste.