1 lg. chicken (3 - 3 1/2 lbs.)
2 onions, halved
2 cloves garlic
2 whole cloves
2 lg. carrots, chopped
2 lg. ribs celery, chopped
1 med. turnip, chopped
1/4 c. chopped fresh parsley
1 lg. parsnip, chopped
1 slice fresh lemon
10 pepper corns
1 tsp. salt
3 c. chicken broth
1 lb. sweet Italian sausage in 1" pieces
1 c. pasta shells
2 med. zucchini, trimmed & grated
Salt
Freshly ground black pepper
Water

Place chicken in a 6 quart pot. Add all the ingredients through lemon slices plus the pepper corns and 1 teaspoon salt. Add chicken stock and enough water to cover chicken by 2". Heat to boiling, reduce heat and simmer, partially covered 1 hour.

Remove chicken from stock, cool and remove meat from bones, cutting it into bite sized pieces. Cover and reserve. Strain stock into another pot, pressing vegetables gently with back of spoon to release their juices. Saute sausage pieces until well browned. Drain well on paper towels. Add to stock, heat to boiling, reduce heat, simmer uncovered, skimming fat for 20 minutes. Add pasta shells and zucchini. Simmer 20 minutes longer until pasta is cooked. Correct seasoning and serve.