Place the chicken pieces in a large pot and cover them with cold water.

Add a pinch of salt and a few whole black peppercorns.

Bring the pot to a boil over medium heat. Once it starts to boil, reduce the heat to low and let it simmer.

Allow the soup to simmer for about 30 minutes to 1 hour. During this time, skim off any white foam that forms on the surface.

Once the broth is clear, add the cleaned and chopped onion, kohlrabi, carrots, parsley roots, and garlic to the pot.

Let the soup cook on low heat for another hour, allowing the flavors to meld together.

After the soup has cooked, carefully remove the chicken pieces and vegetables from the pot. Set them aside.

Adjust the seasoning of the broth with salt and pepper to taste.

In a separate pot, cook the noodles according to the package instructions. Drain and set aside.

Cut the chicken into bite-sized pieces.

Slice or dice the cooked carrots, parsley roots, and kohlrabi if you plan to eat them. You can discard the parsley leaves if you prefer.

In serving bowls, add some noodles, pieces of chicken, and desired vegetables. Ladle the hot broth over them.

Garnish with chopped parsley leaves and adjust seasoning if needed.

Enjoy your warm, comforting bowl of chicken noodle soup!