Source: Jay Deitch


1 white onion

top of 1 bunch of celery

chicken parts for flavoring - backs & necks are best (3 or 4 of each), or thighs and legs work, too (2 of each)

chicken breasts ( 2 – half breasts)

2 teaspoons salt

¼ teaspoon pepper

1 ½ teaspoons marjoram

1 ½ teaspoon poultry seasoning

2 bay leaves

rice or Reames Frozen Egg noodles

1 teaspoon parsley flakes

Saffron (optional)


Cut onion into large pieces and fry in butter in soup pot until medium brown. Add celery, chicken parts for flavoring and all spices. Add enough water to fill pot to about 3/4 inch of top (about 5 quarts). Heat to boiling, turn down and simmer for 2-4 hours.

Add chicken breasts and cook for another 45 minutes.

Remove chicken breasts and set aside to cool. Strain all other parts out and discard them. Add saffron (if you can afford it). Bring liquid to boil. Add rice or frozen egg noodles. Stir to keep noodles from sticking. Add parsley flakes.

© Barbara Deitch 2020