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1. Heat water in a large (8-quart / 7½-L) pot over medium-high heat.

2. Tie dill and parsley together into a bundle with butcher’s twine; set aside.

3. Add chicken to pot; boil for 1 hour. Remove chicken; let cool. Shred; set aside. Return pot (with water used to boil chicken) to heat; reduce heat to medium.

4. Add onion, kohlrabi, celery root, carrots, bell pepper, celery, and herb bundle; bring to a gentle boil. Reduce heat to medium-low; gently boil for 30 minutes.

5. Add zucchini; gently boil for an additional 30 minutes.

6. When vegetables are tender, remove herb bundle; discard.

7. Add 2 lbs. (1 kg) shredded chicken, ginger, turmeric, garlic powder, salt, and pepper; stir to combine. Divide soup evenly among 4 serving bowls. Enjoy.

(MAKES 4 SERVINGS, APPROX. 4 CUPS EACH) TOTAL TIME: 2 HR. 15 MIN. PREP TIME: 15 MIN. COOKING TIME: 2 HR.

Bubby’s Chicken Soup

4 quarts / 3¾ L water

1 bunch fresh dill

1 bunch fresh parsley

Butcher’s twine

1 (3-lbs. / 3¼-kg) whole raw chicken, skin removed

1 medium onion, quartered

1 medium kohlrabi, peeled, cut into 1-inch (2½-cm) chunks

1 medium celery root, peeled, cut into 1-inch (2½-cm) chunks

3 medium carrots, cut into 1-inch (2½-cm) chunks

1 green bell pepper, roughly chopped

3 medium celery stalks, cut into 1-inch (2½-cm) chunks

2 medium zucchini, quartered, cut into 1-inch (2½-cm) chunks

1 tsp. ground ginger

1 tsp. ground turmeric

1 tsp. garlic powder

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

• Save time by chopping your vegetables while your chicken cooks.

• Weigh your shredded chicken with a digital scale. If it produces more than 2 lbs. (1 kg) of meat, refrigerate the additional chicken in an airtight container for up to 4 days and enjoy it with another meal.

• If you can’t find kohlrabi and celery root, swap either or both for an equal amount of turnips.

• To make this soup for lunch, add 2 small sweet potatoes, peeled and cut into large chunks, when you add the onion in step 3. You can also add the sweet potatoes if making for dinner; just discard after cooking (it adds a wonderful sweetness to the broth).

• To make this into a chicken noodle soup serve over 4 oz. (115 g) of shirataki noodles. To make a chicken and rice soup serve over 1 cup (85 g) of cooked cauliflower rice.

• You can also make this soup in an instant pot. Add the chicken, breast side up. Add all of the vegetables, herb bundle, and seasonings on top, then fill with water to your instant pot maximum fill line. Cook for 25 minutes on “high” (or use the “soup” setting). Carefully release the pressure, then remove the chicken to a cutting board and shred. Weigh and return the chicken to the pot, stir, and enjoy!

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75% VEGGIES | 25% PROTEIN GF

Recipes containing the icon are Fantastic Fiber recipes containing at least 6g of fiber per serving.

Recipes containing the GF icon are designed to be Gluten-Free and contain no gluten. If you are following a gluten-free diet, remember to check all labels to confirm your ingredients are 100% gluten-free, since foods are often processed at facilities that also process wheat and other grains.

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