Summer Harvest Soup with Basil | America's Test Kitchen

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