| ||1 || large whole onion |
| ||1 || potato, peeled |
| ||2 || carrots (in large chunks) |
| ||2 || celery ribs |
| ||2 || or 3 garlic cloves |
| ||1 || Tbsp. salt, plus more to taste |
| ||1 || tsp. ground cumin |
| ||1 || pkg. Vigo flavoring and coloring (for yellow rice and chicken) |
| ||½ || tsp. hot sauce |
| ||~ || Dash of pepper |
| ||1 || whole chicken, 3½ to 4 lbs. |
| ||~ || Fine egg noodles |
- Fill a large pot with 5 quarts water. Add all the ingredients except the hot sauce, pepper, chicken, and noodles. Bring to a boil. Add the whole chicken and reduce the heat to medium-low; skim the surface. Boil uncovered for 1½ hours, adding more water if necessary. Add the hot sauce and pepper. Remove the chicken; debone it and chop the meat. Strain the soup. Return the chopped chicken, carrots, and potato to the strained broth.
- Place enough broth in a small saucepan to boil the noodles and bring to a boil; cook as directed on the package. Add the cooked noodles to each serving bowl and top with soup. Serve.
A pinch of saffron can be substituted for the Vigo flavoring and coloring. This soup (without the noodles) freezes well.