Grandpa’s Hearty Garden Chicken Soup

1. 1

   Gather all the ingredients.

2. 2

   Put the chicken pieces in a large stockpot and add enough water to fully cover them. Add the onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Lower the heat and simmer until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer placed near the bone should reach 165 degrees F (74 degrees C).

3. 3

   Meanwhile, peel and dice the potatoes, kohlrabi bulbs, and turnip. Peel and slice the carrots. Put these vegetables into a bowl.

4. 4

   Core and chop the cabbage and tomato. Trim the green beans and cut them into 1-inch pieces. Cut the corn kernels from the cobs. Put these vegetables into another bowl.

5. 5

   When the chicken is done, remove and discard the celery chunks. Move the chicken to a cutting board and let it cool for 5 minutes, then remove as much meat as possible from the bones. Roughly chop the meat and return it to the stockpot.

6. 6

   Stir in the first bowl of vegetables (including the potatoes); cook over medium-low heat until the vegetables are tender, about 20 minutes.

7. 7

   Stir in the second bowl of vegetables (including the cabbage); cook until the green beans are tender, 7 to 10 minutes more.

8. 8

   Serve and enjoy.

• Calories 292.06 kcal Moderate
• Protein 36.18 g Good Source
• Carbs 29.86 g Moderate
• Total Fat 4.58 g Moderate
• Saturated Fat 0.12 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 105.96 mg High
• Sodium 625.72 mg High
• Fiber 5.06 g Moderate
• Sugar 9.93 g Moderate
• Added Sugar 6.62 g Moderate
• Calcium 118.73 mg Low Source
• Iron 3.79 mg Good Source
• Potassium 803.21 mg Moderate
• Vitamin A 215.36 mcg_rae Good Source
• Vitamin C 93.62 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅