Norene'S Chicken Soup - cooking recipe

Ingredients

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

Preparation

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.