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Chicken & Zucchini Soup

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Recipe

Chicken and Zucchini Soup recipe

 

Yield

8 servings

Prep

30 min

Cook

150 min

Ready

180 min

Ingredients

Amount Measure Ingredient Features
2 ½ pounds whole chicken
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2 each onions
peeled, halved
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2 cloves garlic
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2 each cloves
whole
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2 large carrots
peeled, chopped
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2 large celery stalks
chopped
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1 medium turnip
peeled, chopped
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1 large parsnips
peeled, chopped
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3 each parsley sprigs
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¼ cup parsley leaves
chopped
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1 slice lemon
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10 each peppercorns
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1 teaspoon salt
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3 cups chicken broth
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1 pound italian sausage
cut into 1 inch pieces
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1 cup pasta shells
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2 medium zucchini
grated
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salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
1 large whole chicken
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2 each onions
peeled, halved
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2 cloves garlic
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2 each cloves
whole
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2 large carrots
peeled, chopped
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2 large celery stalks
chopped
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1 medium turnip
peeled, chopped
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1 large parsnips
peeled, chopped
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3 each parsley sprigs
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59 ml parsley leaves
chopped
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1 slice lemon
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1E+1 each peppercorns
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5 ml salt
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7.1E+2 ml chicken broth
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453.6 g italian sausage
cut into 1 inch pieces
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237 ml pasta shells
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2 medium zucchini
grated
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1 x salt and black pepper
to taste
* Camera

Directions

Place the chicken in a 6-quart pot.

Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 teaspoon 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 stock 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.

Return 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, sauté 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 68361% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 1252mg 52%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 102g
Vitamin A 76% Vitamin C 25%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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