- 2½ to 3 pounds chicken pieces, fat and skin removed
- Salt and freshly ground pepper, to taste
- 5 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 large onion, whole or sliced
- 6 medium carrots, cut into 2-inch lengths
- 4 large cloves garlic, coarsely chopped
- About 2 quarts water
- 6 medium boiling potatoes
- 6 medium zucchini, halved and cut into 1-inch slices
- Put chicken in a large stew pan or pot. Sprinkle with salt, pepper, cumin, and turmeric. Add onion, carrots, garlic, and water. Bring to a boil. Cover and cook over low heat, skimming foam occasionally 1 hour.
- Peel potatoes, if desired. Halve them, add to soup, and simmer 20 minutes. Add zucchini and bring to a simmer. Cover and cook over low heat 15 minutes or until vegetables are tender. Skim off fat. (If making soup ahead, refrigerate, then skim off fat.) Adjust seasoning; season generously with pepper. Remove chicken, discard skin, cut meat from bones, discard bones, and return meat to soup. Serve soup in fairly shallow bowls with chicken and vegetables.