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1
Preheat the grill or broiler.
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2
In a large soup pot, heat the olive oil over high heat.
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3
Add the onion, celery and garlic and cook until softened.
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4
Add the stock and tomatoes, season with half the thyme and salt and pepper, to taste.
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5
Simmer for 20 minutes over low heat.
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6
Add the mushroom slices and simmer 10 minutes.
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7
Meanwhile, toast the bread on the grill or broiler and place 1 in each of 4 warm soup bowls.
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8
Ladle the soup over the bread slices and top with the remaining thyme, chives and freshly grated Parmigiano-Reggiano.
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
