Here's a chicken soup recipe that's low in fat and chock full of heathful veggies:
Place chicken bones in a mesh bag and tie the bag. Put the bag into a large pot and fill with filtered water until about 2” from the top. Add 1 T. of salt and bring to a boil. When it reaches a boil, cover, and turn the heat down to simmer. Cook 8-10 hours. Add onions, carrots, parsnips, yam, cubed celery root, rutabaga, zucchini, celery, and green pepper. Cook for 40 minutes. Remove and discard the bag of bones and pour the soup into storage containers. Chill or freeze, then skim and discard the fat.
Serve with cooked rice, angel-hair pasta, matzah balls or flour knaidlach (recipe to follow soon). Enjoy!