- 1 whole chicken, quartered
- water, to cover
- 1/2 large onion, chopped
- 1 stalk celery with leaves, cut into chunks
- 3 cubes chicken bouillon
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped garlic
- 1 pinch salt and ground black pepper to taste
- 2 Yukon Gold potatoes, diced
- 2 kohlrabi bulbs, peeled and diced
- 2 carrots, sliced
- 1 large turnip, diced
- 1/2 medium head cabbage, chopped
- 2 ears sweet corn, cut from cob
- 4 ounces fresh green beans, trimmed
- 1 tomato, chopped
- Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
- Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
- Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.
Grandpa's Garden Chicken Soup, recipe