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  • Chicken And Zucchini Soup

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    Chicken And Zucchini Soup
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 lg. chicken (3 - 3 1/2 lbs.)
    • 2 onions, halved
    • 2 cloves garlic
    • 2 whole cloves
    • 2 lg. carrots, minced
    • 2 lg. ribs celery, minced
    • 1 med. turnip, minced
    • 1/4 c. minced fresh parsley
    • 1 lg. parsnip, minced
    • 1 slice fresh lemon
    • 10 pepper corns
    • 1 teaspoon salt
    • 3 c. chicken broth
    • 1 pound sweet Italian sausage in 1" pcs
    • 1 c. pasta shells
    • 2 med. zucchini, trimmed & grated
    • Salt
    • Freshly grnd black pepper
    • Water

    Directions

    1. Place chicken in a 6 qt pot. Add in all the ingredients through lemon slices plus the pepper corns and 1 tsp. salt. Add in chicken stock and sufficient water to cover chicken by 2". Heat to boiling, reduce heat and simmer, partially covered 1 hour.
    2. Remove chicken from stock, cold and remove meat from bones, cutting it into bite sized pcs. Cover and reserve. Strain stock into another pot, pressing vegetables gently with back of spoon to release their juices. Saute/fry sausage pcs till well browned. Drain well on paper towels. Add in to stock, heat to boiling, reduce heat, simmer uncovered, skimming fat for 20 min. Add in pasta shells and zucchini. Simmer 20 min longer till pasta is cooked. Correct seasoning and serve.

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