Grandpa's Garden Chicken Soup

This recipe for chicken soup with beans, potatoes, and lots of other vegetables is pretty flexible — just throw in your favorites and cook it low and slow.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 209 Calories

Ingredients

• salt and ground black pepper to taste
• 1 medium tomato
• 3 cubes chicken bouillon
• 1 tablespoon chopped garlic
• 2 quarts water, or as needed to cover
• 2 ears sweet corn
• 1 whole chicken, quartered
• 1 stalk celery with leaves, cut into chunks
• 2 medium carrots
• 0.25 cup chopped fresh parsley
• 0.25 cup chopped fresh basil
• 0.5 large onion, chopped
• 0.5 medium head cabbage
• 2 medium Yukon Gold potatoes
• 2 kohlrabi bulbs
• 1 large turnip
• 4 ounces fresh green beans

Recipe Instructions

Step 1

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).

Step 2

Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.

Step 3

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.

Step 4

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.

Step 5

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.