Add all meat and chicken to the bottom of a large stock pot

add 12 cups of water to the stock pot

bring to a boil and skim the top

Add tumeric, salt, pepper, and garlic to pot

lower the heat so the soup simmers

cook for 60 minutes at a slow simmer.

Using a pair of tongs, pull the whole chicken from the soup. Remove the meat from the chicken and shred it. Add it back to the soup. Discard the skin and bones.

Add the hawayej to the soup and stir it in.

Chop 2 celery stalks and add to the soup

Cook for an additional 45 minutes

Serve each bowl with some chicken, a piece of a drumstick, and some chunks of meat

Add a slice of lemon to each bowl for decoration