Place the chicken into a large pot. Cover with water almost to the top of the pot, and bring to a boil.

While the water is heating preper the vegetables.

Peel the carrot and cut into one-centimeter thick circles.

Cut the zucchini into one-centimeter thick circles.

Peel the brown skin of the onions. cut the top off and cut the root part off. cut into four.

Peel the parsley root and slice into one centimeter thick circles. If the root gets thick toward the top you can cut each circle into two or four.

Separate the celery root from the green stalks. if the stalks look nice we can add them to the soup. Remember to wash the stalks well and remove all the sand from them.

Cut the celery root into one-centimeter on one-centimeter cubes.

Remove the hard skin from the pumpkin. Cut into two-centimeter on two-centimeter cubes.

When the stock reaches boiling point, Let it boil for four to five minutes.

At that time a grey-white foam and a layer of fat will start to create.

Reduce the heat and skim the foam and fat with a tablespoon.

Use a dense sive to remove small pices of meat from the stock.

After we got rid of all the foam and fat we turn the heat up and bring the soup to a boil for three to four minutes.

Foam and fat will create again. Reduce the heat and skim the foam and fat from the stock.

Repeat the process until no foam or fat are created. This will take around half an hour,

When the stock is clear we add the vegetables to it.

Turn the heat up and bring to a boil. reduce the heat to a gentle simmer.

Season the soup with salt. Add a small amount each time. Be careful not to over-salt the soup.

Season the soup with fine grounded black pepper.

Cook the vegetables for around 45 minutes until the hard vegetables become soft, but still has some bite to them.