*  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.
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