Chicken And Zucchini Soup

Directions

1. Place the chicken in a 6-qt pot. Add in all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt.
2. Add in the chicken stock and sufficient water to cover the chicken by 2 inches.
3. Heat to boiling, skimming any residue as it gathers. Reduce the heat and simmer, partially covered, 1 hour.
4. Remove the chicken from the stock and set the stovk aside. Allow the chicken to cold sufficient to handle, then carefully remove the meat from the bones and cut it into bite-size pcs. Cover and reserve. Return the bones and skin to the stock. Returen it to the boil; reduce the heat and simmer, uncovered, 45 min. Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices.
5. Meanwhile, saute/fry the sausage
6. pcs in a lightly oiled heavy skillet till well browned, about 8 min. Drain on paper towels. Add in the sausages to the stock. Heat to boiling; reduce the heat. Simmer, uncovered, skimming any fat which rises to the surface, for 20 min. Add in the pasta shells; cook 10 min longer.
7. Add in the zucchini and the reserved chicken; cook 5 min. Add in salt and pepper to taste, and sprinkle with the minced parsley.