chicken and zucchini soup

How To Make chicken and zucchini soup

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