James's Cuban Chicken Pasta Soup
1 1/2 quarts water
1/2 boneless chicken, cut into pieces
1 chicken liver
2 garlic cloves, minced
1 tsp salt
1/4 tsp. ground oregano
1 medium onion, chopped well
1 tbsp. tomato sauce
1 potato, diced small
1 carrot, sliced
1/4 teaspoon saffron
2 oz. vermicelli pasta
1 tsp lemon juice
In large pot, add water, chicken, liver, garlic, salt, oregano, onion and tomato
sauce. Cook over medium heat until chicken is tender (20-30 minutes or so). Add
diced potato and carrots, cooking over medium-low heat until vegetables are
tender (20-30 minutes).
Using a blunt object or potato masher, slightly mash vegetables in pot. Add
saffron and pasta. Cook until pasta is tender and add lemon juice.
Serves 5