• Chicken bones (mesh bag recommended)
  • 2 onions, halved
  • 4 celery stalks
  • 5 carrots
  • 1 parsnip
  • 1 or 2 zucchinis
  • Piece of peeled fresh ginger
  • Fresh dill
  • 3 tbsp. kosher salt (adjust depending on the size of your pot)


  1. Place all ingredients in a pot. (Put the bones in a food-safe mesh bag, if you have.) Leave the vegetables whole (except the onions, which are halved).
  2. Fill the pot with water, well above the ingredients.
  3. Bring to a boil, then reduce to a simmer and cook for 1.5-2 hours.
  4. Remove bones. Serve the soup with whichever vegetables you like.