Chicken And Zucchini Soup

The simple fact is that you can’t fight spiritual warfare with magic phrases and secret words. You don’t overpower demons merely by shouting at them. I don’t have anything to say to a demon anyway. I’m not interested in talking to them. Let the Lord do that (cf. Jude 9). Why would I even want to communicate with evil spirits? But I have a lot to say to people who have barricaded themselves in fortresses of demonic lies. I want to do everything I can to tear down those palaces of lies. And the only thing that equips me to do that well is the Word of God. Spiritual warfare is all about demolishing evil lies with the truth. Use the authority of God’s Word and the power of the gospel to give people the truth. That is what will pull down the fortresses of falsehood. That is the real nature of spiritual warfare.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Mimi, Soups	6	Servings

INGREDIENTS

		EVA ESTES BXGT29B
1		Chicken, about 3 1/2 lbs
2		Onions, unpeeled halved
2		Garlic cloves
2		Whole cloves
2		Carrots, peeled chopped
2		Celery ribs, chopped
1		Turnip, peeled chopped
1		Parsnip, peeledchopped
3		Parsley sprigs plus 1/4 cup
		Parsley, chopped
1		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		Zucchini, grated abt 2/3#
		Salt and pepper to taste

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 190 Calories From Fat: 72 Total Fat: 8g Cholesterol: 26.3mg Sodium: 1022.9mg Potassium: 458.2mg Carbohydrates: 13.8g Fiber: 1.9g Sugar: 5.5g Protein: 16.2g