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


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