Chicken and Zucchini Soup
carrots, peeled and chopped
celery ribs, chopped
turnip, peeled and chopped
parsnip, peeled and chopped
italian sausage, sweet and cut into 1" chunks
Place the chicken in a 6-quart pot.
Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 teaspoon salt.
Add the chicken stock and enough water to cover the chicken by 2 inches.
Heat to boiling, skimming any residue as it gathers.
Reduce the heat and simmer, partially covered, 1 hour.
Remove the chicken from the stock and set the stock aside.
Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces.
Return the bones and skin to the stock.
Return it to the boil; reduce the heat and simmer, uncovered, 45 minutes.
Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices.
Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes.
Add the sausages to the stock.
Heat to boiling; reduce the heat.
Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes.
Add the pasta shells; cook 10 minutes longer.
Add the zucchini and the reserved chicken; cook 5 minutes.
Add salt and pepper to taste, and sprinkle with the chopped parsley.