Place the chicken in a large pot and cover with 16 cups water—enough to ensure the chicken is completely immersed. Add the bay leaves, salt, onion, and garlic. Bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour 30 minutes or until the chicken is completely cooked through. Periodically skim the top of the broth to remove foam.

Carefully remove the chicken from the pot and transfer it to a large bowl.

Turn the heat on the pot to medium-low. Rapidly simmer the broth for an additional 20–30 minutes. It should be reduced to about 12 cups. It’s okay if you have a little more or a little less. Turn off the heat.

Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot and return it to the stove.

Pick the meat from the bones and dice it or shred it with your fingers. Discard the bones and skin or reserve them for stock.

Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Add the onion, leeks, and carrots. Season with salt and pepper. Cook for 8–10 minutes, stirring occasionally.

Add the kohlrabi and potatoes. Season well with salt and pepper. Add the sweet paprika, thyme, garlic powder, smoked paprika, and fennel pollen if using. Add a pinch of crushed red pepper. Toss to coat and cook for 1–2 minutes until fragrant.

Add the broth and shredded chicken and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes until the potatoes and kohlrabi are nearly fork-tender. Taste and season.

Return the soup to a boil. Add the dry orzo and boil for 10–12 minutes or until the orzo is tender. Turn off the heat.

Add the lemon juice and chives. Let stand for 5–10 minutes. Taste and season.

Ladle the soup into bowls and serve with more minced chives on top. Enjoy!