Partridge Soup, Homemade Pasta Noodles
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 8
  • 2 partridges
  • 12 cups [3 L] water
  • 1 tablespoon [15 mL] chicken broth concentrate
  • 1 onion, minced
  • 5 celery stalks, into 1/4-inch [6-mm] thick slices
  • 5 large cleaned fresh mushrooms, minced
  • Boiled homemade pasta noodles, or rice
  • Salt and pepper, to taste
Homemade Pasta Noodles
  • Approximately 1/2 cup [70 g] all-purpose flour
  • 1 egg
  • Pinch saffron or curcuma
  • Salt and pepper, to taste
  • Bone partridges reserving both, meat and bones separately.
  • Cut meat into fine strips; arrange into a large casserole, along with bones.
  • Pour in water and mix in chicken broth concentrate; salt and pepper.
  • Bring to a boil, lower heat and simmer for 1 hour.
  • Add minced onion, celery slices and minced mushrooms.
  • Simmer for 40 minutes more.
  • Meanwhile, if desired, prepare homemade pasta noodles.
  • Mix homemade pasta noodles or rice into hot soup.
  • Leave to simmer for approximately 20 minutes more.
Homemade Pasta Noodles
  • Mix together flour, egg and just enough saffron or curcuma to get a lightly colored dough.
  • Salt and pepper.
  • Mix, adding a little flour if needed, to get a light easy to roll dough.
  • Roll dough into a 1/8-inch [3-mm] thick rectangle.
  • Cut dough into fine 1 1/2-inch [4-cm] long strips.