Norene's Chicken Soup

• 1 each hen capon or broiler
• 3 each celery stalks
• 1 tablespoon salt
• 1 large onions sliced
• 8 cups water cold
• 4 sprigs dill weed, fresh
• 5 large carrots
• 1/4 teaspoon black pepper

1. In a soup kettle, combine chicken and salted water.
2. Bring to a boil.
3. Skim surface.
4. Add carrots, celery, onion, dill and pepper to the hot broth.
5. Cover and simmer until meat is tender and vegetables are cooked -- about two hours.
6. Strain and refrigerate.
7. Remove the fat that congeals on top and discard.
8. Serve soup with noodles or rice, cooked separately or in the strained broth.
9. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth.
10. In a bowl, pour boiling water over chicken.
11. Trim off excess fat.
12. Place chicken in a five-quart microwave-safe casserole.
13. Cut carrots and celery into chunks.
14. Add to chicken along with onion, dill and seasonings.
15. Cover with water.
16. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
17. Cover casserole and microwave at high (100 %) power for 30 to 35 minutes or until soup is boiling.
18. Stir.
19. Simmer at medium power for 25 to 30 minutes.
20. Let stand covered for 15 to 20 minutes.
21. Strain soup.
22. Serve as above.

celery stalks, salt, onions, water cold, dill, carrots, black pepper

Taken from recipeland.com/recipe/v/norenes-chicken-soup-43868 (may not work)