Norene's Chicken Soup

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Title: NORENE'S CHICKEN SOUP
Categories: Soups
Yield: 4 servings

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

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