Chicken broth with Celestine noodles | Honest soup

Preheat your oven to 200 °C. Spread the chicken carcasses on a baking sheet lined with baking paper and put them in the preheated oven to roast. Bake for 30–35 minutes at 190–200 °C until they are beautifully golden. Meanwhile, clean all the root vegetables (carrots, celeriac, parsley root).

Transfer the roasted bones to a larger pot, pour in 3 liters of cold water and add the cleaned vegetables along with the bay leaf, allspice, whole black peppercorns, and 1 teaspoon of salt. Bring to a boil, cover the pot with a lid, and simmer the broth for 2 hours over low heat.

In a bowl, whisk the eggs with the semi-skimmed milk, a pinch of salt, and a pinch of ground black pepper. Gradually stir in the wholemeal spelt flour and whisk into a smooth batter without lumps. Finally, stir in the chopped chives.