INGREDIENTS

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)
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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