Place chicken pieces in a large stew pan or pot.

Season with salt, pepper, cumin, and turmeric.

Add onion, carrots, garlic, and water to the pot.

Bring the mixture to a boil.

Reduce heat, cover, and simmer for 1 hour, occasionally skimming off any foam.

Peel the potatoes if desired, then halve them.

Add the halved potatoes to the stew and simmer for 20 minutes.

Add the zucchini to the stew and bring back to a simmer.

Cover and continue to cook over low heat for 15 minutes, or until the vegetables are tender.

Skim off any excess fat from the surface of the stew.

Adjust the seasoning to taste, adding more pepper as desired.

Remove the chicken pieces from the stew, discard the skin, and separate the meat from the bones.

Discard the bones and return the chicken meat to the stew.

Serve the soup in shallow bowls with the chicken and vegetables.