Since I was improvising as I went along, this soup ended up being a color that I don't normally associate with food.
Cut up a chicken and remove the breast meat. Throw everything else in a big pot with plenty of water, chopped carrot, onion, and garlic, diced potato, diced celery root, coarsely chopped red cabbage, a couple bay leaves, a couple cloves, some thyme, and some vegetable bouillon. Simmer until the thighs and legs are done, then fish them out, remove the meat, chop it, and toss back in the pot. Chop the breast meat into bite-sized pieces and stir into the pot. Fish out the bones and inedible bits. Take a bit of the broth, combine with some sweet corn (canned), and puree. Pour this in to enrich the broth (and create the very odd color).
Serve with bread and a green salad.