Chicken & Zucchini Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
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.
About Chicken & Zucchini Soup
Course/Dish: Chicken Soups
Other Tag: Quick & Easy
