chicken and zucchini soup

How To Make chicken and zucchini soup

• 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 teaspoon 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 stock 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

  Return 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.
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