1 ea Hen, Capon or Broiler 3 ea Stalks of Celery
1 tb Salt 1 ea Large Onion, sliced
8 c Cold Water 4 ea Sprigs of Dill
5 ea Large Carrots 1/4 ts Pepper
Food writer Norene Gilletz has adapted her grandmother’s chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked — about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 – 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 – 30 minutes. Let stand covered for 15 – 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. —–