Chicken Broth with Noodles

INSTRUCTIONS

• 1
  Preheat the oven to 230–235 °C and prepare a baking sheet. Meanwhile, peel the vegetables but do not cut them. Do not discard the peels; set them aside on the work surface.
• 2
  Once the oven is preheated, place the chicken carcass and vegetables on the baking sheet and roast for 20–25 minutes at 230–235 °C. Once the ingredients are roasted and have a golden color, transfer them to a larger pot, add the vegetable peels, and cover with cold water. Add allspice, bay leaf, lovage, salt, and pepper to the pot and simmer gently for 1.5–2 hours over low heat. During cooking, skim the foam from the surface of the broth to keep it clear.
• 3
  Meanwhile, bring salted water to a boil in a smaller pot over high heat and cook the egg noodles (5–6 minutes on high heat). After cooking, drain them and cool under running water.
• 4
  After the specified time, strain the broth through a cloth or fine sieve. Remove any remaining meat from the carcass and add it to the strained broth. Cut the vegetables that were cooked in the broth into small cubes and add them to the broth as well.
• 5
  Now start serving the soup: Place the noodles in a deep plate, pour the broth over them, and finally sprinkle with chopped parsley leaves.