Place chicken in a large soup pot and fill with water. Cook over a medium flame, uncovered, for 30 minutes. Skim off any foam and residue that rises to the surface.

Open the Manischewitz bags, set aside the spice packets for later, and add the remaining contents into the soup. Give it a stir and bring back to boil. Cover, reduce heat to low, and cook for one hour.

Remove the chicken and set aside. Add the celery, carrots, potato, and zucchini and season with salt, pepper, garlic powder, onion powder, and coriander. Mix well.

Once the chicken is cool enough to handle, chop it up into small cubes and add back into the soup. Cook, covered, for 30 more minutes.

Add the contents of the reserved spice packets. Give the pot a stir and cook, covered, for an additional 10 minutes. Taste and adjust seasoning if necessary.