Norene's Chicken Soup

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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