From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
1 whole chicken, or 3-4 pounds chicken bones and parts
In batter bowl, combine chicken, onion, garlic, carrot, celery, salt, basil, oregano and water. Microwave on high 10 minutes, then on half power for at least 30 minutes, preferably up to 1 hour. For clear broth, strain. For chunky soup, leave the vegetable in the stock and cut up the chicken and add it back to the mixture. If using the tofu or rice, let it stand in the soy sauce while the soup is cooking, and at serving time add to the soup, cutting the tofu into small chunks first. Add the chives.
Recipe created 1997-01-07.