Chicken& Zucchini Soup

* Exported from MasterCook *

CHICKEN & ZUCCHINI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
EVA ESTES BXGT29B
1 lg Chicken (about 3 1/2 lbs)
2 Onions -- unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots -- peeled, chopped
2 lg Celery ribs -- chopped
1 md Turnip -- peeled, chopped
1 lg Parsnip -- peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley -- chopped
1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces
1 c Pasta shells
2 md Zucchini -- grated (abt 2/3#)
Salt and pepper to taste

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



- - - - - - - - - - - - - - - - - -