Chicken And Noodle Pot Pie (Soup)

5 lb. roasting chicken, cut up
6 whole black peppers
1 c. sliced onion
1/2 tsp. saffron threads, crumbled
4 medium potatoes, pared and sliced 1/4 inch thick (2 lb.)
1 celery stalk, cut up
1 1/2 tsp. salt

Place chicken in 6 quart Dutch oven with 6 cups water.  Add celery, peppers, salt and saffron.  Bring to boil.  Reduce heat and simmer, covered, 60 minutes or until tender.  Remove chicken from broth and reserve broth.  Skin and bone chicken; leave in large pieces.

To broth, add potatoes and onion.  Bring to boil, then simmer, covered, until potatoes are tender (15 minutes).  Remove potatoes from broth.

Make noodles:  In medium bowl, combine:


1 c. unsifted, all-purpose flour
1 tbsp. margarine

1 tsp. salt

Mix with fork.  Make well in center.  Add:

1 egg

2 tbsp. water

Beat with fork until ingredients are combined.  On lightly floured surface, roll dough to 1/8 inch thick.  Cut into strips 4 inches long and 1 inch wide.  Add noodles to boiling broth.  Boil, uncovered, 15 minutes.  Return chicken and vegetable and simmer, uncovered, 5 minutes.

Caroline Hall