Fast Chicken Soup Warms Up Season

With the flu season upon us, it pays to have a couple of easy, nourishing recipes on hand. And so much the better if they can be made twice as fast and twice as easily by microwave.

First of all, there is everyone’s sure-fire cure--chicken soup. Following are the basic recipe and three quick variations. Then there’s an old Scandinavian remedy, Scandinavian Stewed Fruits With Honey and Spice, once considered so revitalizing that it was routinely prescribed for new mothers to build up their strength.

HOMEMADE CHICKEN SOUP

1 (2 1/2- to 3-pound) chicken, disjointed, or 2 1/2 to 3 pounds chicken parts

1 small onion, minced

1 large carrot, cut in 1/4-inch dice

1 stalk celery, cut in 1/4-inch dice

Salt

6 cups water

6 peppercorns, 1 bay leaf and 2 sprigs parsley tied in cheesecloth

1 tablespoon minced parsley, optional

Arrange chicken, skin side up, in single layer in microwave-safe, 4-quart casserole with meatier portions toward outside and wings in center. Scatter onion, carrot and celery evenly over chicken. Dissolve 1 1/4 teaspoons salt in water and add to casserole along with cheesecloth bag of seasonings.

Cover with casserole lid or double thickness of vented plastic wrap and microwave on HIGH (100% power) 35 to 45 minutes or until tender, rearranging chicken at half time.

Let covered casserole stand about 30 minutes or until chicken is cool enough to handle. Discard cheesecloth bag. Strain broth, reserving vegetables, if desired, then chill and skim off fat. Skin chicken, remove meat from bones and cut into bite-size pieces.

Pour broth into microwave-safe, 3-quart casserole. Add 1 to 1 1/2 cups chicken (save balance for sandwiches) and strained vegetables. Cover with casserole lid or vented plastic wrap and bring to simmer by microwaving on HIGH 10 to 12 minutes.

Season to taste with salt and pepper. Sprinkle with parsley. Makes 4 servings.

Variations:

Chicken-Noodle Soup: Bring 5 cups chicken broth to boil in covered microwave-safe, 3-quart casserole (use lid or vented plastic food wrap) by microwaving on HIGH (100% power) 12 to 14 minutes. Add 1 cup fine egg noodles and 1 cup diced cooked chicken. Cover and microwave on 2 1/2 to 3 minutes or just until noodles are tender. Adjust seasonings. Sprinkle with parsley. Makes 4 to 6 servings.

Chicken-Rice Soup: Prepare Chicken-Noodle soup as directed, substituting 1/3 cup uncooked converted rice for noodles and increasing final microwave time on HIGH (100% power) 4 1/2 to 5 minutes, stirring at half time, until rice is tender. Adjust seasonings. Sprinkle with parsley and serve. Makes 4 to 6 servings.

Italian Chicken-Escarole Soup: Bring 5 cups chicken broth to boil as directed for Chicken-Noodle Soup. Add 2 cups finely shredded escarole along with chicken. Cover with lid or vented plastic food wrap and microwave on HIGH (100% power) 2 1/2 to 3 minutes. Stir in 2 tablespoons freshly grated Parmesan cheese. Adjust seasonings and serve. Makes 4 to 6 servings.

SCANDINAVIAN STEWED FRUITS WITH HONEY AND SPICE

1 pound mixed dried fruits (apples, peaches, pears, apricots, prunes, figs)

1 1/2 cups water, apple juice or semisweet white wine

2 tablespoons honey

2 thin lemon slices

1 stick cinnamon

Combine dried fruits, water, honey, lemon slices and cinnamon stick in microwave-safe, 2-quart casserole. Cover with casserole lid and microwave on HIGH (100% power) 6 to 7 minutes, stirring at half time, until fruit plumps. Cool, covered, to room temperature. Makes 6 servings.

Note: In ovens of less than 600 watts, increase cooking time about 15%.