Place all ingredients in a large pot. If you have cheesecloth on hand; place vegetables in one bag and chicken bones in another to provide for a clear broth. Bring to a boil. Simmer for an hour. When serving the soup, take out the vegetables and serve on a platter, allowing diners to choose vegetables on their own.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now