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1
In a 6-quart stockpot, simmer chicken and half of the celery in the water for 1 hour or until chicken is tender.
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2
Remove meat from bones and set aside; discard bones.
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3
Add more water to the chicken broth to make about 3-1/2 quarts.
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4
Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
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5
In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes; drain and set aside.
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6
Prepare bott boi: Whisk eggs and water together in a large bowl.
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7
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.
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8
Place dough on a floured surface and knead for 1 to 2 minutes.
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9
Divide the dough into 3 parts and roll each part on a floured wooden surface in a rectangular shape as thin as you can.
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10
Hint: Use a wet towel underneath the board to keep it from slipping around.
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11
Add another cup of flour to the board if needed.
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12
Cut into 1-inch squares with a pastry wheel.
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13
Drop bott boi squares into simmering broth and cook until tender, about 15 minutes.
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14
Add the chicken meat back to the broth along with cooked potatoes and salt and pepper to taste.
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15
Cook until heated through; serve hot.
