Remove the skin from the chicken drumsticks, thighs, and wings if a less fatty soup is desired.

Peel and chop the carrot, parsley root, onion, potato, and kohlrabi into large soup-sized pieces.

Heat the cooking oil in the frying pan and fry the chopped onion until lightly golden.

Transfer the fried onion to the stockpot and add the chicken, carrot, parsley root, potato, kohlrabi, and kale leaf.

Pour 3 l of water into the stockpot and bring the soup to a boil over high heat.

Cook for 15 minutes over high heat and skim off the foam that rises to the surface.

Reduce the heat to low and season the soup with the seasoning blend with sea salt.

Add the cauliflower 20 minutes before the end of cooking and simmer the soup gently for a total of 180 minutes.

Lift out all chicken and vegetables from the broth and set them aside while preparing the dumplings.

Whisk the egg with 4 tbsp cooking oil and a pinch of salt in the small bowl.

Stir the semolina into the egg mixture and let the mixture stand briefly until thick enough to scoop.

Drop small spoonfuls of the semolina mixture into the gently simmering broth using a small spoon.

Cook the dumplings for 5 minutes until set and tender.

Return the cooked vegetables and chicken to the soup and heat through before serving.