| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken & p, Microwave, Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts, cut up |
| 4 |
c |
Water |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Carrots, chopped |
| 1 |
tb |
Chicken bouillon, granules |
| 2 |
ts |
Poultry seasoning |
| 16 |
|
Whole peppercorns |
| 1 |
c |
Noodles, medium |
| 1 |
ts |
Salt |
INSTRUCTIONS
In deep 4-quart casserole, arrange chicken with bony pieces in center and
meaty pieces to outer edges. Add water. Stir in onion, celery, carrot,
chicken bouillon granules and poultry seasoning. Tie peppercorns in
cheesecloth and add to soup. Cover. Microwave at full power (high) for 20
minutes or until beginning to boil. Microwave at 30% (medium low) for 15
minutes. Rearrange chicken pieces. Stir in noodles, being sure noodles are
under broth. Cover. Microwave at 30% (medium low) for 30 minutes or until
noodles and chicken are tender, stirring several times and giving dish a
half turn once. Remove chicken pieces and peppercorns from soup. Skim
excess fat from soup. Cut up chicken and return to soup. Microwave soup at
full power (high) for 5 to 6 minutes or until heated through.
Recipe by: HP Books/Pat Jester
Posted to FOODWINE Digest 24 Feb 97 by Chris or Dick Marksberry
<chrism1@MAIL.PHOENIX.NET> on Feb 25, 1997.
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