Chicken & Zucchini Soup

This comforting Chicken & Zucchini Soup is the ultimate winter warmer, featuring a rich, homemade chicken stock base infused with root vegetables and herbs. The dish combines tender shredded chicken, savory sweet Italian sausage, and delicate zucchini with pasta shells for a satisfying texture. It&# 226;ÂÂs perfect for chilly evenings, family dinners, or meal prepping leftovers that taste even better the next day. Simple, rustic, and deeply flavorful, this soup brings a classic home-style warmth to your table without any fuss.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 94.2

Description

This comforting Chicken & Zucchini Soup is the ultimate winter warmer, featuring a rich, homemade chicken stock base infused with root vegetables and herbs. The dish combines tender shredded chicken, savory sweet Italian sausage, and delicate zucchini with pasta shells for a satisfying texture. It&# 226;ÂÂs perfect for chilly evenings, family dinners, or meal prepping leftovers that taste even better the next day. Simple, rustic, and deeply flavorful, this soup brings a classic home-style warmth to your table without any fuss.

Ingredients

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

Directions

1
Place the whole chicken in a large 6-quart stockpot.
2
Add the onions, garlic cloves, whole cloves, carrots, celery, turnip, parsnip, and parsley sprigs to the pot.
3
Add 10 peppercorns, 1 teaspoon salt, and 1 sliced lemon to the pot.
4
Pour in 3 cups of chicken stock and add enough water to cover the chicken by 2 inches.
5
Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface.
6
Reduce heat to low, partially cover the pot, and simmer gently for 1 hour.
7
Remove the chicken from the stock and set it aside on a cutting board to cool slightly.
8
Once cool enough to handle, carefully remove all meat from the bones and cut it into bite-sized pieces.
9
Cover the shredded chicken and set it aside.
10
Return the chicken bones and skin to the pot with the stock.
11
Bring the stock back to a boil, then reduce heat and simmer uncovered for 45 minutes.
12
Strain the stock into a clean large pot, pressing gently on the solids to extract flavor, then discard the solids.
13
Meanwhile, cut 1 lb of sweet Italian sausage into 1-inch pieces.
14
Heat a heavy skillet over medium heat with a little oil and sautÃÂ© the sausage pieces until browned, about 8 minutes.
15
Drain the browned sausage on paper towels.
16
Add the cooked sausage to the strained stock in the large pot.
17
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, skimming off any fat that rises to the surface.
18
Add 1 cup of pasta shells to the simmering soup and cook for 10 minutes.
19
Stir in 2 medium grated zucchini (about 2/3 lb) and the reserved shredded chicken.
20
Cook for another 5 minutes until the zucchini is tender.
21
Season with salt and pepper to taste, then sprinkle with 1/4 cup chopped fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 94.2kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 85.8mg4%
Total Carbohydrate 8.1g3%
Dietary Fiber 2.7g11%
Sugars 3.9g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, zucchini, soup, sausage, pasta, homemade, stock, comfort food, winter, hearty, vegetables, carrots, celery, parsley, italian, dinner, meal prep, easy, classic, warm

Read it online: https://www.chefs-mate.com/recipe/chicken-zucchini-soup/