Yield: 10 servings
|1||Broiler-fryer chicken, cut up (3-4 lb)|
|3 mediums||Carrots, peeled and sliced|
|2||Celery ribs with tops, sliced|
|1 large||Onion, chopped|
|2||Garlic cloves, finely chopped|
|1 tablespoon||Finely chopped fresh ginger root|
|½ teaspoon||Dried thyme|
|2 cans||Condensed chicken broth (10.5 oz)|
|3 cups||Cooked fine egg noodles OR|
Place chicken parts, neck and giblets in a 4-quart casserole. Add carrots, celery, onion, garlic, ginger root, bay leaf and thyme. Add broth plus 2 empty cans water. Cover with lid or vented plastic wrap.
Microwave on high 20 minutes.
Rearrange chicken and vegetables. Re-cover and microwave on high 15-20 minutes, or until chicken tests done. Remove bay leaf, giblets and neck; discard. Transfer chicken to a platter; cool and debone.
Return chicken meat to soup along with noodles. Microwave on high 5 minutes, or to serving temperature.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95