Make the soup: Place the hen or chicken into an extra large soup pot. Cover with 8 cups of cold water. Add peppercorns and salt, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Skim impurities occasionally.

Add the potatoes, carrots, parsnips, onion, celery root, kohlrabi, and garlic and simmer for 1 ½ - 2 hours. Add up to 2 cups additional water if it reduces too much.

While the soup cooks, make the dumplings: Add the eggs and oil to a large bowl and mix well. Add the farina and salt and mix thoroughly. Chill the dumpling batter in the refrigerator uncovered for 1 hour. 

Bring the premade stock to a boil (this stock is separate from the chicken soup that’s simmering). Take 1 teaspoon of the dumpling batter and use two teaspoons, to shape it into an oval shape dumpling on one spoon and push it off into the broth using the other spoon. Repeat with remaining dough.

Simmer and cook the dumplings for about 15-20 minutes until they are cooked through. They will start to float, then cook until they are cooked through inside.

Transfer the dumplings directly into the hen soup and serve immediately. 

Serve the soup and dumplings hot garnished with fresh parsley if using.