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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds, raw | chicken | 2 | stalks large (11"-12" long) | celery | 1 | onion | onion, sweet | 1 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 8 | cloves | Garlic | 8 | sprigs | Parsley | 1 | gallon | water | 1 | cup | uncooked noodles | 1 | cup, diced | celery | 1 | cup, chopped | Onion, chopped | 1 | cup, chopped | Carrots, raw | 1 | teaspoon | saffron | 1 | tablespoon | salt, to taste | 1 | teaspoon | black pepper, ground |
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Steps
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Sequence
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Step
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| | 1 | Using backs, necks or other pieces of chicken (with skin and bones), Cover with water. | | 2 | Add whole pieces of carrot, celery, onion, parsley and garlic to pot. | | 3 | Bring all to boil, skim foamy substance from top. | | 4 | Lower heat, cover and cook all for 1-2 hours. | | 5 | Strain broth into new pot, discard all veggies and save chicken parts. | | 6 | Remove small pieces of chicken from cooked parts and save. | | 7 | Add fresh celery, onion, carrot to pot. (1 peeled, diced potato is optional) Cook 20 minutes till tender. | | 8 | Add salt, pepper and saffron. | | 10 | Add reserved chicken pieces to soup. | | 11 | Garnish with additional fresh parsley. |
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