---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 4 servings
       1    Hen, Capon or Broiler
       1 tb Salt
       8 c  Cold Water
       5    Large Carrots
       3    Stalks of Celery
       1    Large Onion, sliced
       4    Sprigs of Dill
     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.