Separate the chicken (breast, thighs, wings, drumsticks, etc.), remove most of the skin and fat. Wash and prepare the root vegetables (peel the carrots, parsnips, celery root, kohlrabi). Cut the carrots and parsnips lengthwise into spears, cut the celery root and kohlrabi into two or three cubes. Remove the parsley stems.
The tomato, pepper, onion and garlic will go into the soup whole - no need to chop these. Remove the core and leaves from the cauliflower, but keep it in one piece, as it is easier to take it out when finished, and easier to serve.
Put the chicken pieces, all the vegetables, turmeric, pepper corns, salt and pepper into a large pot, and add 2-3 L cold water. Bring to a boil, then cover half way and simmer on low to medium heat for 1.5-2 hours.
Remove any brown foam from the surface with a spoon. Remove and discard the onion, whole tomato and pepper slice. Removing the garlic is optional.
Add more salt and pepper if needed.
Serve it with fine egg noodles or matzo balls.