1 soup chicken, cut up
3-4 qt. water
4 carrots, cut in 1" pieces
1 parsley root & greens
1 onion
1/2 green pepper
3 leeks (white parts only)
2-3 stalks celery
1 sm. tomato
1 kohlrabi, or 1/2 lg. turnip
2 tbsp. salt
1 tbsp. pepper
Pinch of saffron

Cook chicken in water; skim top very carefully when starting to boil, skimming a few times to make clear soup. After skimming, add all vegetables and seasoning. Cook over low flame until chicken is tender (2-3 hours). Strain and serve with fine noodles or dumplings.