• 2 chickens
  • 5-7 carrots
  • 1-2 large onions
  • 4 large potatoes
  • 2 zucchini
  • 1-2 tablespoons salt


Clean chickens and remove skins. Place in 8quart pot with water to cover and bring to quick boil. Drain off water and clean all scum from pot.

Fill pot with fresh water. Peel and slice all vegetables and add in with salt. Cook 45 minutes.

Variation: For creamier consistency, peel and grate 1 large carrot. Add to soup with the juice of 1 lemon (3 tablespoons) ten minutes before end of cooking.