Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Toss three kohlrabis, cauliflower, one onion, carrot, and garlic with olive oil, one and a half teaspoons salt, granulated garlic, pepper, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.

Roast for 40–60 minutes, until the kohlrabis and carrot are soft enough to easily pierce with a fork. Shake the pan every now and then to make sure it roasts evenly.

Pour contents of the pan, including the juices, into a pot. Add water and ginger and blend with an immersion blender until creamy.

Add the remaining kohlrabi and onion, honey, one teaspoon salt, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme to the pot.

Place the chicken in a bag and add it to the pot. Bring the mixture to a boil, then cover and simmer for one hour.

Remove the chicken from the pot, shred it, and return it to the pot.