Source: Enlitened Kosher Cooking by Nechama Cohen

Hearty soup made with chicken, fresh vegetables, fresh herbs and Yementi spice.

Servings

1 whole roasting chicken, without skin , cut into eighths
1 yellow onion , peeled
1 medium carrots , peeled
1 medium russet potato , peeled
2 lb kohlrabi , peeled
3 medium zucchini , peeled
4 medium celery stalks
1.5 cup fresh cubed pumpkin , peeled
2 bay leaf
1 cup fresh cilantro
0.5 cup tomato juice (optional)
1 tsp Hawaij spice (also known as Yemenite spice)
1 pinch salt , or 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 if desired (this will make soup darker than the original).
3 Season with salt and Hawaij spice. (The correct amount of Hawaij spice 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.