Microwave 'penicillin' soup

Yield: 10 servings

Measure 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

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

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