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

Directions

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.