Chicken & Zucchini Soup

Chicken & Zucchini Soup Recipe

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

How to Make Chicken & Zucchini Soup


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

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About Chicken & Zucchini Soup

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

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