Source: Enlitened Kosher Cooking by Nechama Cohen

A classic chicken soup filled with root vegetables.

Servings

1 whole chicken, raw , cut up with the skin removed (and/or 2 packages of chicken bones)
2 Turkey, average, neck, with o skin, raw
2 medium carrots , peeled and halved
2 medium onions , peeled
2 fresh leeks
1 chopped green bell peppers , seeded and halved
3 medium celery stalk
3 small zucchini
1 Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA , peeled and halved
3 small russet potato , peeled
4 oz fresh cubed pumpkin , peeled (optional)
3 medium garlic cloves , peeled
1 pinch fresh dill weed
1 parsley sprigs
1 pinch salt and pepper (to taste)
1 tbsp chicken bouillon (optional)
10 cup tap water

1 Boil chicken, bones, and/or turkey necks in a 10 quart soup pot with water. Clean the fat from soup according to the instructions below.
2 Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, 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 zucchini and potatoes in the last hour of cooking.

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. 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. Tips on removing 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. Proceed with recipe instructions. Or, carefully spoon out the foam after the water comes to a high boil. Or, 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. To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal.