Source: Enlitened Kosher Cooking by Nechama Cohen

A spicy chicken and vegetable soup made with a combination of exotic spices.

Servings

1 whole roasting chicken, without skin , cut into eighths
1 medium onions , peeled
2 medium carrots , peeled
1 medium russet potato , peeled
2 cup kohlrabi , peeled
4 medium zucchini , peeled
4 medium celery stalks
1.5 cup fresh cubed pumpkin
2 bay leaves
0.5 cup fresh cilantro
0.5 cup unsalted tomato juice (optional)
1 tsp Hawaij spice (more to taste)
1 pinch salt (to taste)

1 Boil chicken in a 6-quart soup pot. Clean the fat from the soup. If you have poured off the water, refill pot halfway and bring poultry to a boil again.
2 Add vegetables, cut into very large chunks, bay leaves, cilantro and the tomato juice (this will make soup darker than the original).
3 Season with salt and Hawaij (blend of turmeric, cumin, black pepper, and cardamom). (The correct amount of hawaij will make soup golden, but not too dark.)
4 Simmer for about an hour, or until chicken is soft. Add salt to taste.
5 Remove cilantro and bay leaves before serving.

Hawaij is a distinctive Yemenite spice. It is a combination of turmeric, black pepper and cumin, with a small amount of cardamom. (If you don't have it, you can use equal amounts of turmeric and cumin to one-fourth of the amount of black pepper, and just a pinch of ground cardamom.)