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.