Chicken & Zucchini Soup Recipe

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Chicken & Zucchini Soup

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Ingredients

1 large
chicken
2
onions, halved
2
cloves
2 large
carrots, peeled and chopped
2 large
celery ribs, chopped
1
turnip, peeled and chopped
3
parsley sprigs
1/4 c
parsley, chopped
1 slice
lemon
10
peppercorns
1 tsp
salt
3 c
chicken stock
1 lb
italian sausage, sweet and cut into 1" chunks
1 c
pasta shells
2
zucchinis, grated
"just a pinch" of salt
"just a pinch" of pepper

Directions Step-By-Step

1
Place the chicken in a 6-quart pot.
2
Add all the ingredients through the parsley, plus the parsley sprigs, lemon slice, peppercorns, and 1 teaspoon salt.
3
Add the chicken stock and enough water to cover the chicken by 2 inches.
4
Heat to boiling, skimming any residue as it gathers.
5
Reduce the heat and simmer, partially covered, 1 hour.
6
Remove the chicken from the stock and set the stock aside.
7
Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces.
8
Cover and reserve.
9
Return the bones and skin to the stock.
10
Return it to the boil; reduce the heat and simmer, uncovered, 45 minutes.
11
Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices.
12
Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes.
13
Drain on paper towels.
14
Add the sausages to the stock.
15
Heat to boiling; reduce the heat.
16
Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes.
17
Add the pasta shells; cook 10 minutes longer.
18
Add the zucchini and the reserved chicken; cook 5 minutes.
19
Add salt and pepper to taste, and sprinkle with the chopped parsley.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy