Nothing brings comfort like a good chicken soup!  This is Elisa's grandmother's recipe that has nourished many people over the years.


2 4-lb (4.4kg) chickens cut-up

2 onions, peeled and quartered

6 garlic cloves, peeled

4 stalks celery, trimmed and cut into sticks

5 large carrots, peeled and cut into sticks

3 large parsnips, peeled and cut into sticks

1 kohlrabi, peeled and cut into cubes (may omit if cannot find in the store)

1 bunch parsley

2 tsp salt


  1. Remove any fat from the chicken pieces. Place in a large pot and add water to cover chicken (about 4 inches above the chicken). Bring to a boil and skim off the scum that rises to the top.  Simmer for another 30 minutes.
  2. Add onions, garlic cloves, celery, carrots, parsnips, turnip and parsley and salt. Continue to simmer for another hour.
  3. Cool slightly, then use a large slotted spoon to remove chicken bones and parsley.  Add more salt as desired.


  1. Slice off the meat from the chicken breasts and use to make another recipe. Either use right away or place in a Ziploc bag with a marinade and put in the freezer.  It’s the bones that make the broth!
  2. This soup freezes very well. Let cool completely, then pour into large Ziploc bags and lay flat in freezer to stack them.
  3. Recipe can be halved if desire a smaller batch.
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