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Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.
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In a soup kettle, combine chicken and salted water.
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Bring to a boil.
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Skim surface.
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Add carrots, celery, onion, dill and pepper to the hot broth.
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Cover and simmer until meat is tender and vegetables are cooked -- about two hours.
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Strain and refrigerate.
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Remove the fat that congeals on top and discard.
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Serve soup with noodles or rice, cooked separately or in the strained broth.
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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.
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In a bowl, pour boiling water over chicken.
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Trim off excess fat.
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Place chicken in a five-quart microwave-safe casserole.
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Cut carrots and celery into chunks.
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Add to chicken along with onion, dill and seasonings. cover with water.
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To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
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Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling.
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Stir.
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Simmer at medium power for 25 - 30 minutes.
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Let stand covered for 15 - 20 minutes.
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Strain soup.
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Serve as above.
