1 eva estes bxgt29b
1 large chicken (about 3 1/2 lbs)
2 onions, unpeeled, halved
2 garlic cloves
2 whole cloves
2 large carrots, peeled, chopped
2 large celery ribs, chopped
1 medium turnip, peeled, chopped
1 large parsnip, peeled,chopped
3 parsley sprigs plus 1/4 cup
1 parsley, chopped
1 slice lemon
10 peppercorns
1 tsp salt
3 cup chicken stock
1 lb sweet italian sausages cut
1 into 1 inch pieces
1 cup pasta shells
2 medium zucchini, grated (abt 2/3#)
1 salt and pepper to taste
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 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.
Servings: 6 servings
Chicken & Zucchini Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the far past, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius informs us how the Roman chefs made use of a good variety of spices, including some familiar names for example basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including basil and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, many of which are now in academic collections. By the advent of the 20th century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Chicken & Zucchini Soup recipe.
