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3 1/2 lb. chicken, cut-up
boiling water
4 or 5 large carrots, peeled
2 or 3 stalks celery
1 large onion
4 sprigs dill
1 tbsp. salt
1/4 tsp. pepper
7 to 8 cups hot tap water
1. Pour boiling water over chicken. Trim off excess fat. Place in a 5-quart
Corning Ware casserole or micro-safe bowl. Cut carrots and celery in chunks. Add
to chicken along with remaining ingredients and stir well. Water should come no
higher than 1 1/2 inches from the top of the casserole to prevent boil-overs.
2. Cover and MW on HIGH for 30 to 35 minutes, or until soup is boiling. Stir.
Simmer on 50% (MEDIUM) for 25 to 30 minutes.
3. Let stand covered for 15 to 20 minutes. Strain soup and serve chicken and
vegetables separately. Serve soup with noodles, rice, kasha or Matzo Balls.
Enjoy!
Yield: 8 servings.
Freezes well.
Chef's Notes:
Very
little scum forms on top of the soup and it will disappear as it
cooks.
Other
vegetables can be added, if desired (e.g., parsnip, turnip, parsley,
etc.)
If you
refrigerate the soup, the fat will rise to the surface and congeal.
Leave fat on as a protective cover and use the soup from underneath.
Soup will keep about 1 week in the fridge.
The
fat from the chicken soup gives a wonderful flavor to mashed
potatoes. Use it like you use schmaltz (rendered chicken fat). It
also makes the best fried onions. (Throw it out if you are on a diet
or are watching your cholesterol!
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