1 Hen, Capon or Broiler
1 Tbsp Salt
8 cup Cold Water
5 Large Carrots
3 Stalks of Celery
1 Large Onion, sliced
4 Sprigs of Dill
1/4 tsp 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.