Norene's Chicken Soup Recipe

Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.

Step 1

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.

Step 2

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.

Things You'll Need

  • 1ea Hen, Capon or Broiler
  • 1tb Salt
  • 8c Cold Water
  • 5ea Large Carrots
  • 3ea Stalks of Celery
  • 1ea Large Onion, sliced
  • 4ea Sprigs of Dill
  • 1/4ts Pepper

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