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