Chicken Soup

Soups & Sauces

Yield: 8 servings

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

I love to cook my chicken soup in the microwave! Although not much time is saved, there are many advantages. All the ingredients are added at once, skimming is not necessary and there is almost no evaporation. The chicken and vegetables never fall apart. Boiled chicken never tasted so good! My grandmother would have been impressed!

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.

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!