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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Have not tried this myself and don't know if it's a stew or a soup, so I'll categorize it as both. Ingredients:
1 (4 lb) whole chicken |
1 bunch celery, roughly chopped,including leaves |
2 quarts cold water |
3 teaspoons granulated chicken bouillon |
2 (14 ounce) cans whole tomatoes, roughly chopped and liquid reserved |
3 -5 small white potatoes, cut into quarters (optional) |
1 pinch saffron thread |
salt |
freshly ground black pepper |
5 eggs |
1/2 cup water |
4 cups flour |
Directions:
1. In a 6-quart stockpot, simmer chicken and half of the celery in the water for 1 hour or until chicken is tender.
2. Remove meat from bones and set aside; discard bones.
3. Add more water to the chicken broth to make about 3-1/2 quarts.
4. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
5. In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes; drain and set aside.
6. Prepare bott boi: Whisk eggs and water together in a large bowl.
7. Gradually add flour and continue to mix with a whisk until it begins to thicken, then switch to a wooden spoon and mix until a soft dough is formed.
8. Place dough on a floured surface and knead for 1 to 2 minutes.
9. Divide the dough into 3 parts and roll each part on a floured wooden surface in a rectangular shape as thin as you can.
10. Hint: Use a wet towel underneath the board to keep it from slipping around.
11. Add another cup of flour to the board if needed.
12. Cut into 1-inch squares with a pastry wheel.
13. Drop bott boi squares into simmering broth and cook until tender, about 15 minutes.
14. Add the chicken meat back to the broth along with cooked potatoes and salt and pepper to taste.
15. Cook until heated through; serve hot.
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