Name: Classic Jewish Chicken Soup
Ingredients: 1 whole chicken, giblets removed; 2 large onions, chopped; water to cover; 2 tablespoons dried dill weed; 2 tablespoons dried parsley; salt and ground black pepper to taste; 4 large carrots, peeled and cut into cubes; 2 potatoes, peeled and cut into cubes; 2 leeks, diced; 3 stalks celery, diced; 1 large kohlrabi bulb, peeled and diced; 3 parsnips, peeled and cut into cubes; 2 tablespoons chicken bouillon granules

Ingredients

1 whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed
2 tablespoons dried parsley
salt and ground black pepper to taste
4 large carrots, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
2 leeks, diced
3 stalks celery, diced
1 large kohlrabi bulb, peeled and diced
3 parsnips, peeled and cut into cubes
2 tablespoons chicken bouillon granules

Steps

Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.