Chicken soup with noodles and roasted vegetables

Preheat the oven to 230–235 °C and prepare a baking tray. Meanwhile, peel the vegetables, but leave them whole. Do not discard the peels; set them aside on the work surface.

Once the oven is hot, place the chicken carcass and vegetables on the tray and roast them for 20–25 minutes at 230–235 °C. After the ingredients have browned and turned golden, transfer them to a large pot, add the vegetable peels, and pour in cold water. Add the allspice berries, bay leaves, lovage, salt, and pepper to the pot, then simmer everything over low heat for 1.5–2 hours. During simmering, remove the foam from the surface to keep the soup clear.

Meanwhile, in a smaller pot, boil salted water and cook the egg noodles according to package instructions (approximately 5–6 minutes). After cooking, drain them and rinse them under cold running water.