Grandpa's garden chicken soup
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
1. 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.
2. 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.
3. 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.