Source: dLife

An old fashioned, rustic chicken soup naturally low in carbohydrates.

Servings

1 whole roasting chicken, without skin , cut up
2 turkey necks (and/or 2 packages of chicken bones)
2 medium carrots , peeled and halved
2 medium onions , peeled
2 fresh leeks
1 chopped green bell peppers , seeded and halved
4 medium celery stalk (\)
3 small zucchini , halved
1 sweet potatoes , peeled and halved
4 oz fresh cubed pumpkin (optional)
3 medium garlic cloves , peeled
1 parsley sprigs
1 oz fresh dill weed
1 tsp salt and pepper (to taste)
1 low sodium bouillon cube
1 mg tap water (to cover plus 3 cups)
15 fresh medium mushrooms , sliced thick

1 Cover with water and boil chicken, bones and/or turkey necks in a 10-quart soup pot. Clean the fat from soup according to the instructions below. Remove bones and turkey necks.
2 Place the prepared vegetables, except for the zucchini, potatoes, pumpkin, mushrooms, and pumpkin (if using) in the pot. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil.
3 Cook covered over medium low heat for about 2 hours. Add the other vegetables in the last hour of cooking.
4 Serve piping hot.

Tips: 1. You might want to put the greens, onions and leeks in a flow-through muslin bag to keep the pieces from getting into the soup, and to make for easy disposal. 2. You can either peel or not peel the zucchini here. If peeling, remove the peel past the dark green layer or it will taste bitter. 3. To remove the fat: Boil cleaned chicken, meat and/or bones. When you see a brown and white foam come to the top, spill off the water into the sink. Rinse both the pot and the chicken, meat or bones well. OR, carefully spoon out the foam after the water comes to a high boil. Proceed with recipe instructions. To remove more fat: Place a slice of dry bread in cheesecloth and float it on top toward the end of cooking. Discard when the fat is soaked up.