Summer Harvest Soup with Basil

Name: Summer Harvest Soup with Basil
Yield: Serves 8 as a main course
Ingredients: 1 , whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck); 1 , medium onion, chopped coarse; 1 , medium carrot, chopped coarse; 1 medium rib, celery, chopped coarse; 1 , bouquet garni; 1 teaspoon, table salt; 13 cups, water; 2 tablespoons, olive oil; 2 , medium onions, diced coarse; 2 , medium carrots, diced coarse; 1 medium rib, celery, diced coarse; 2 cloves, garlic, minced; 4 , medium new potatoes, cut into 1/2-inch dice; 2 , large tomatoes, peeled, seeded, and chopped coarse; 1/4 teaspoon, summer savory; , Table salt; 1 , medium zucchini, cut into 1/4-inch dice; 1 , medium yellow squash, cut into 1/4-inch dice; 2 ears, corn, kernels cut from cob (1 1/2 cups); 1/4 pound, green beans, trimmed and cut into 1-inch lengths; 1/2 cup, elbow macaroni; 1/2 cup, chopped fresh parsley leaves; 1/4 cup, shredded fresh basil leaf; , Ground black pepper; 1/2 cup, basil pesto, purchased or home made

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Appears in Cook's Illustrated September/October 1992

Main Courses

Vegetables

Soups

Learn to improvise your own homemade soups using two master recipes and follow one-hour chicken broth recipe for quick and easy homemade stock.

SERVES8 as a main course

TIME2¾ hours

WHY THIS RECIPE WORKS

Since the best homemade soups begin with an exemplary stock we had to develop an all-purpose soup base that was quick to make, exceptionally flavorful, and versatile before we could develop a summer vegetable soup recipe. Our homemade quick...

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