Microwave 'penicillin' soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried thyme |
| 2 | cans | Condensed chicken broth (10.5 oz) |
| Water | ||
| 3 | cups | Cooked fine egg noodles OR |
| 10 | Matzo balls | |
Directions
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