Chicken and Heaps of Veges Soup

• 16 cups water
• 1 large cut-up chicken or 1 large chicken piece
• 2 onions, unpeeled
• 4 parsnips, peeled and left whole
• 12 cup chopped celery leaves, plus
• 2 stalks celery, and their leaves
• 1 rutabaga, peeled and quartered
• 1 large turnip, peeled and quartered
• 1 potato, peeled and quartered
• 6 carrots, peeled and left whole
• 6 tablespoons chopped fresh parsley
• 6 tablespoons snipped fresh dill
• 1 tablespoon salt
• 14 teaspoon pepper
• 1 zucchini

1. Put the water and the chicken in a large pot and bring the water to a boil.
2. Skim off the muck.
3. Add vegetables except zucchini, the parsley, 4 tablespoons of the dill, and the salt and pepper.
4. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
5. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify.
6. Refrigerate.
7. Remove the fat from the soup.
8. Just before serving, reheat the soup.
9. Bring to a boil.
10. Cut the zucchini into thin strips and add to the soup.
11. Simmer about 15 minutes or until the vegetables are cooked, but still firm.
12. Serve with the remaining snipped dill.

water, chicken, onions, parsnips, celery, stalks celery, potato, carrots, parsley, dill, salt, pepper, zucchini

Taken from www.food.com/recipe/chicken-and-heaps-of-veges-soup-139712 (may not work)