1. Put chicken in a large stew pan or pot. Sprinkle with salt, pepper, cumin, and turmeric. Add onion, carrots, garlic, and water. Bring to a boil. Cover and cook over low heat, skimming foam occasionally 1 hour.

2. Peel potatoes, if desired. Halve them, add to soup, and simmer 20 minutes. Add zucchini and bring to a simmer. Cover and cook over low heat 15 minutes or until vegetables are tender. Skim off fat. (If making soup ahead, refrigerate, then skim off fat.) Adjust seasoning; season generously with pepper. Remove chicken, discard skin, cut meat from bones, discard bones, and return meat to soup. Serve soup in fairly shallow bowls with chicken and vegetables.