Chicken soup

I was always intimidated by chicken soup. The thought of making soup that sometimes comes out really well and then sometimes comes out tasting like dish water seriously irked me. Recently I decided I`d give it a try. I went to the Kosher meat section of the grocery store (no matter what anyone says, using Kosher chicken always helps the soup taste better!) and picked up 2 packs of Kosher Chicken carcasses. Then over to the produce section. I got a bag of carrots, one HUGE parsnip, a turnip, a rutabaga, celery and several onions.I know many people put dill in their chicken soup but I forgot to buy it and made it anyway.
At home I boiled the chickens, then skimmed off the scum.Then  I added 4 large carrots chopped up, 2 stalks of celery cut in chunks, 2 large onions cut into 4, the whole parsnip peeled and cut in chunks, a big chunk of peeled and chopped rutabaga. I let it simmer on med-low for several hours. Once it cooled down I put it in the fridge over night. The next day I just skimmed off the fat and strained the soup. The results were amazing. The soup was so delicious. I know a lot of the recipes I have looked at say to discard the vegetables but I like to eat them. My mother-in-law actually purees her chicken soup. I used to find this weird but now I am used to it. The soup isn`t a nice golden colour that way but it is still really tasty!