Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Chicken |
| 6 cups | Water |
| 1 teaspoon | Salt |
| 3 \N | Whole allspice |
| 3 \N | Peppercorns |
| ½ \N | Bay leaf |
| 1 cup | Soup vegetables such as carrot, onion, leek, celery, or turnip |
| 1 tablespoon | Vegetable oil |
| 1 \N | Onion, diced |
| 2 cloves | Garlic, dliced |
| 2 cups | Diced eggplant |
| 2 cups | Diced zucchini |
| 2 cups | Skinned and diced tomato |
| 1 \N | Sprig fresh thyme OR- |
| ¼ teaspoon | Dried thyme |
| ½ cup | Pasta of your choice |
Place chicken in large saucepan. Cover with water and add salt, allspice, peppercorns and bay leaf. Bring to a boil, skimming as needed. Simmer, uncovered, for 1½ hours. Add chopped soup vegetables to chicken after first half hour of cooking. Heat oil in separate saucepan. Add onion and garlic; saute until translucent. Add diced eggplant, zzucchini, tomatoes and thyme, continuing to saute 10 minutes more. Strain chicken broth. Add 1 cup to vegetables in saucepan. Cook pasta in remaining broth to desired doneness. Remove chicken from carcass and cut into bite sized pieces; add to vegetables. Pour pasta and cooking broth over chicken vegetable miture, stirring until well mixed. Serve hot.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95