Vegetable and Chicken Soup

Rinse chicken and roughly chop soup vegetables. Add chicken, vegetables and spices to a pot and fill with water to cover. Season with salt and bring to a boil. Reduce heat to medium and simmer about 1.5 hours.

Meanwhile, peel and slice carrots. Rinse, trim and cut leek crosswise into rings. Peel and slice kohlrabi into wedges. Rinse cauliflower and divide into florets. Rinse parsley, shake dry and chop leaves.

Remove chicken from the broth and let cool. Strain broth through a fine sieve. Combine 1.5 liters (approximately 6 1/3 cups) broth with prepared vegetables in a pot. Bring to a boil. Reduce heat to medium and simmer 10-15 minutes.

Meanwhile, separate meat from bones and skin. Shred meat into bite-sized pieces. Add chicken to soup and season with salt and pepper.