Prep 30 mins
Cook 2 hrs
Posted in response to a request. Have not tried this myself and don't know if it's a stew or a soup, so I'll categorize it as both.
- 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
- freshly ground black pepper
Bott Boi dough
- 5 eggs
- 1⁄2 cup water
- 4 cups flour
- In a 6-quart stockpot, simmer chicken and half of the celery in the water for 1 hour or until chicken is tender.
- Remove meat from bones and set aside; discard bones.
- Add more water to the chicken broth to make about 3-1/2 quarts.
- Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
- In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes; drain and set aside.
- Prepare bott boi: Whisk eggs and water together in a large bowl.
- 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.
- Place dough on a floured surface and knead for 1 to 2 minutes.
- Divide the dough into 3 parts and roll each part on a floured wooden surface in a rectangular shape as thin as you can.
- Hint: Use a wet towel underneath the board to keep it from slipping around.
- Add another cup of flour to the board if needed.
- Cut into 1-inch squares with a pastry wheel.
- Drop bott boi squares into simmering broth and cook until tender, about 15 minutes.
- Add the chicken meat back to the broth along with cooked potatoes and salt and pepper to taste.
- Cook until heated through; serve hot.