Grandpa's Garden Chicken Soup

Name: Grandpa's Garden Chicken Soup
Total time: 120
Yield: 12
Ingredients: 1 whole chicken, quartered; 2 quarts water, or as needed to cover; 0.5 large onion, chopped; 1 stalk celery with leaves, cut into chunks; 0.25 cup chopped fresh basil; 0.25 cup chopped fresh parsley; 3 cubes chicken bouillon; 1 tablespoon chopped garlic; salt and ground black pepper to taste; 2 medium Yukon Gold potatoes; 2 kohlrabi bulbs; 1 large turnip; 2 medium carrots; 0.5 medium head cabbage; 1 medium tomato; 4 ounces fresh green beans; 2 ears sweet corn

Recipe by SRF0079 from allrecipes.com

2 Hr.

Ingredients

12 servings

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1 whole chicken, quartered
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2 quarts water, or as needed to cover
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0.5 large onion, chopped
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1 stalk celery with leaves, cut into chunks
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0.25 cup chopped fresh basil
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0.25 cup chopped fresh parsley
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3 cubes chicken bouillon
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1 tablespoon chopped garlic
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salt and ground black pepper to taste

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2 medium Yukon Gold potatoes
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2 kohlrabi bulbs
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1 large turnip
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2 medium carrots
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0.5 medium head cabbage
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1 medium tomato
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4 ounces fresh green beans
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2 ears sweet corn

Instructions

Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes. Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.