Chicken and Vegetable Soup

2 quarts chicken broth

1 cup water

2 chicken breasts, diced

4 leaves kale, chopped

3 turnips, diced

3 green kohlrabi, diced

2 cups fresh spinach leaves

2 stalks celery, chopped

1 leek, chopped

3 carrots, chopped

1 clove garlic, chopped

¼ cup uncooked barley

salt and ground black pepper to taste

Combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.