Chicken & zucchini soup Recipe

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Chicken & zucchini soup

Artist:	_	Yield:	6
Categories:	Chicken, Poultry, Soups & Stews, Vegetables, Zucchini	Rating:	0
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Ingredients:

1	large	Chicken (about 3 ?lbs)
2		Onions, unpeeled, halved
2		Garlic cloves
2		Whole cloves
2	large	Carrots, peeled, chopped
2	large	Celery ribs, chopped
1	med	Turnip, peeled, chopped
1	large	Parsnip, peeled, chopped
3		Parsley sprigs plus ?cup
		Parsley, chopped
1	slice	Lemon
10		Peppercorns
1	tsp	Salt
3	cup	Chicken stock
1	lbs	Sweet Italian sausages cut
		Into 1 inch pieces
1	cup	Pasta shells
2	med	Zucchini, grated (abt 2/3#)
		Salt and pepper to taste

Procedures:

1	Place the chicken in a 6-quart pot.
2	Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp 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 stovk 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	Returen 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.