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 turn golden, transfer them to a larger pot, add the vegetable peels, and pour in cold water. Also add allspice, bay leaf, lovage, salt, and pepper to the pot, and simmer everything gently for 1.5–2 hours over low heat. During cooking, skim off any 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 in it (5–6 minutes over high heat). After cooking, drain them and rinse 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 cooked in the broth into small cubes and also add them to the broth.
• 5
  Now start serving the soup: Place noodles in a deep plate, pour in the broth, and finally sprinkle with parsley.