Defrost the chicken, cut it into pieces (breast, wings, legs, back, 8 pieces in total). Peel off the skin if necessary. Wash the pieces under running water and pat dry. Peel onion, garlic and leave whole, cut both only in half.
Clean carrots, roots, celery and kohlrabi. Cut carrots and roots into sticks, celery and kohlrabi into cubes. Cut cauliflower into florets that are not too small. Wash parsley and lovage, shake dry and finely weigh (chop). Put the chicken in a large pot and fill with water until everything is well covered.
Add salt, nutmeg, and the colored peppercorns and bring the whole thing to a boil. When the soup has come to a boil, reduce heat and simmer gently over low heat, half covered, until the meat falls off the bone (about 1 hour). After about 35 minutes of cooking, add the vegetables and continue to simmer gently until everything is tender. Now remove the chicken from the soup with a meat fork and loosen the meat from the bone.
After that, you can either return the meat to the soup, or arrange it on a meat plate and serve it separately with the soup.
If the soup is not spicy enough, add a little seasoning. Personally, I also add some chili, I like it a little stronger. As a garnish you can add vermicelli, rice or semolina dumplings.