INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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