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• Remove skin from chicken then wash and pat dry
• In a heavy stockpot, saute onion, carrot and celery in oil until just beginning to caramalize.
• Add chicken, Bay Leaves and white wine and cook fast until wine has reduced and been mostly absorbed by the vegetables.
• Add saffron and stock (add some water if needed to cover chicken).
• Cook for 40-60 minutes or until chicken is done.
• Remove chicken to cool and remove Bay leaves from stock.
• Add potato to cook.
• Cool chicken while cooking potato.
• When chicken has cooled, remove from bones and cut into bite sized pieces. Return to the soup along with any leftover vegetables.
• Bring to desired temperature. Serve with warm sourdough bread and fresh butter.
  
  Don't use so-called "healthy" canned chicken stock, unless you know you like the flavor. Most don't have good flavor. This is a quick cooking soup (so it can be prepared easily when you're sick).
  I have used boullion cubes diluted by half and cooked the chicken a bit longer. Use the old carrots and celery from the vegetable drawer. The flavor is stronger, hence more flavor in the soup, and the limpness is not an issue when cooked thoroughly. If you don't have canned broth or boullion, use plain water and cook the chicken 50-60 minutes. Add some soy sauce or Braggs Aminos.
  
  Don't skip the saffron. Buy some to keep in a cool dark place or in the refrigerator if necessary. It is a wonderful addition to many dishes and because of it's distinctive flavor, only a small amount is required for most things.
  
  Questions about this recipe?