Chicken soup with noodles and roasted vegetables

Instructions

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  After the simmering time has elapsed, strain the soup through a cheesecloth or a fine-mesh sieve. Remove any remaining meat from the carcass and add it to the strained soup. Cut the cooked vegetables into small cubes and also add them to the soup.
• 5
  To serve, place a portion of noodles in a deep plate, pour the hot soup over them, and sprinkle with finely chopped fresh parsley.