Hearty Chicken Soup with Shells, Tomatoes, and Zucchini

Name: Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, vegetable oil; 1 , whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces; 2 , medium onions, cut into medium dice; 2 quarts, boiling water; , Table salt; 2 , bay leaves; 1 , large carrot, peeled and sliced 1/4-inch thick; 1 medium rib, celery, sliced 1/4-inch thick; 1 , medium zucchini, cut into medium dice; 1/4 teaspoon, dried thyme; 1/2 cup, canned chopped tomatoes or equal amount of chopped fresh tomatoes; 1 cup, pasta shells (small), or elbow macaroni; 1/4 cup, minced fresh basil leaves; , Ground black pepper; , grated Parmesan cheese, passed separately (optional)

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Appears in Cook's Illustrated March/April 1996

A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.

SERVES6 to 8

TIME2 hours

Hearty Chicken Soup with Shells, Tomatoes, and Zucchini

WHY THIS RECIPE WORKS

For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into sma...

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