Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup that is low in carbohydrates and low in fat.

Servings

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

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.
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. Cook covered over medium-low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.

Tip: Removing Fat • During boiling, 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. • Place a slice of dry bread in cheesecloth and float it on top toward the end of cooking and discard when the fat is soaked up. • Float a lettuce leaf on top toward the end of cooking, discarding it when done. • To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal. Tip: Greens 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.