Old Fashioned Chicken Soup
|Chicken parts||1 1⁄4 Pound|
|Celery ribs||2 , cut into 1/2-inch lengths|
|Onion||1 , sliced|
|Hot water||4 Cup (64 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Chicken flavored bouillon cubes||2|
|Fine egg noodles||3⁄4 Cup (12 tbs)|
1. Place chicken parts, celery, carrot, onion, hot water, bouillon cubes, and salt in a 3-quart glass casserole. Wrap bay leaves, peppercorns, thyme leaves, and clove in a square of washed cheesecloth or washed undyed cotton or linen. Tie herb bundle with string and add to casserole. Cover. Set microwave oven at Cook Cycle 1 (power level 10) for 8 to 10 minutes, and then Cook Cycle 2 (power level 4) for 22 to 25 minutes.
2. Add noodles to soup. Cover. Microwave at Cook Cycle 1 (power level 4) for 7 minutes. Let soup stand 8 to 10 minutes longer, or until noodles are completely tender. Remove chicken meat from bones before serving, if desired. Discard herb bundle.