1 tsp salt
1
medium onion
2
sticks celery
8
to 10 sprigs of parsley leaves, tied
1/2
cup canned whole tomatoes (or fresh)
4
whole cloves
pinch of Spanish saffron
4
carrots
4
med. parsley roots or 2 med. parsnips
4
small potatoes, if desired
DIRECTIONS
(steps, cooking time &
temperature, servings,
additional notes):
Put meat,
water and salt in a large soup pot (4 qt or larger). Cover and bring
to a boil. Reduce heat and cook for about 30 minutes. Skim broth to
remove scum that forms on top.
Add onion,
celery, parsley leaves, tomatoes, cloves and saffron. Cover and
simmer 1 hour. Addcarrots, parsley
root or parsnips, and potatoes (if desired). Continue cooking until
meat and vegetables are done. If more broth is desired, add more
water and simmer 15 minutes longer.
Strain broth into a 3 qt sauce pan and bring to rolling boil. Add
about 4 oz noodles and cook till tender. The meat and vegetables may
be served separately as a main dish, with broth as appetizer, or may
be added all together as a soup.
For a
variation, dumplings may be used in place of the noodles.Rice works nicely if making chicken soup
* If the
chicken is a fryer (not a stewing hen), reduce cooking time.
[Edited by Rose Vetter. Published 22 Oct 2014 by Jody McKim Pharr, ]
