1. Remove the innards from the chicken and rinse both the cavity and exterior. Place the whole chicken in a large soup pot.

2. Quarter the onions (leave the skins on) and add to the pot.

3. Cut the carrots into chunks (no need to peel) and add to the pot.

4. Cut off the base of the celery bunch and add that piece to the pot.

5. Add the rinsed bunch of fresh parsley to the pot.

6. Cut the garlic head in half (leave skins on) and add both halves to the pot.

7. Add cabbage, bay leaves, salt, peppercorns, and paprika to the pot.

8. Fill the pot with water until chicken is fully submerged, leaving the top 1/3 of the pot empty.

9. Bring to a boil over medium-high heat. Reduce heat and simmer for 1.5 to 2 hours, or until chicken is tender and cooked through.

10. Remove pot from heat and allow to cool slightly.

11. Use tongs to remove chicken and place in a separate container. Shred desired amount of chicken for the soup and set aside.

12. Place a strainer over a large bowl. Pour the broth and vegetables through it. Set aside larger carrot pieces and optional cabbage to slice back into soup.

13. Smash remaining vegetables through the strainer with a wooden spoon to extract flavor. Discard strained vegetables.

14. Taste broth and adjust seasoning as needed.

15. To serve: Add shredded chicken and sliced carrots back into the broth. Add cooked noodles or rice to individual bowls and ladle soup over top. Garnish with additional parsley.