Prep 0 mins
Cook 0 mins
- 1 hen (Capon or Broiler)
- 1 tablespoon salt
- 8 cups water, cold
- 5 large carrots
- 3 stalks celery
- 1 large onion, sliced
- 4 sprigs dill
- 1⁄4 teaspoon 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.
- Simmer at medium power for 25 - 30 minutes.
- Let stand covered for 15 - 20 minutes.
- Strain soup.
- Serve as above.