Grandpa's Garden Chicken Soup

Ingredients

• 0.5 medium head cabbage chopped
• 2  carrots sliced
• 1 stalk celery with leaves, cut into chunks
• 3 cubes chicken bouillon 
• 2  ears corn sweet
• 0.3 cup basil fresh chopped
• 4 ounces green beans fresh trimmed
• 0.3 cup parsley fresh chopped
• 1 tablespoon garlic chopped
• 1 pinch salt and ground pepper black to taste
• 2  kohlrabi bulbs diced peeled
• 0.5 large onion chopped
• 1  tomatoes chopped
• 1 large turnip diced
• 12 servings water to cover
• 1  meat from a rotisserie chicken whole quartered
• 2  yukon gold potatoes diced

Equipment

• pot
• cutting board

Directions

1. Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely.
2. 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.
3. Remove and discard celery chunks.
4. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
5. Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes.
6. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.