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1
Place the chicken in a 6-quart pot.
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2
Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 teaspoon salt.
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3
Add the chicken stock and enough water to cover the chicken by 2 inches.
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4
Heat to boiling, skimming any residue as it gathers.
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5
Reduce the heat and simmer, partially covered, 1 hour.
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6
Remove the chicken from the stock and set the stovk aside.
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7
Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces.
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8
Cover and reserve.
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9
Return the bones and skin to the stock.
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10
Returen it to the boil; reduce the heat and simmer, uncovered, 45 minutes.
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11
Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices.
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12
Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes.
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13
Drain on paper towels.
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14
Add the sausages to the stock.
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15
Heat to boiling; reduce the heat.
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16
Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes.
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17
Add the pasta shells; cook 10 minutes longer.
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18
Add the zucchini and the reserved chicken; cook 5 minutes.
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19
Add salt and pepper to taste, and sprinkle with the chopped parsley.
