---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Norene’s Chicken Soup
  Categories: Soups/stews, Poultry
       Yield: 4 servings
  
       1 ea Hen, Capon or Broiler               3 ea Stalks of Celery
       1 tb Salt                                1 ea Large Onion, sliced
       8 c  Cold Water                          4 ea Sprigs of Dill
       5 ea Large Carrots                     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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