Buy all ingredients right below the recipe
Ingredients
- 250 g carrots
- 200 g celeriac
- 80 g onion (yellow)
- 150 g parsley root
- 1 handful lovage (fresh)
- 1 handful parsley (flat-leaf, fresh)
- 2 pcs. bay leaves (dried)
- 5 pcs. allspice berries (whole)
- 40 g egg noodles (soup noodles, dry)
- 2 l water (still)
- 1 tsp salt
- 1 pinch pepper (black)
Method
- 1Preheat the oven to 230–235 °C. Meanwhile, peel the vegetables, but do not chop them yet. Do not discard the vegetable peels; set them aside for the stock.
- 2Place the chicken carcass and peeled vegetables on a baking tray and roast in the preheated oven for approx. 20–25 minutes until everything has a nice golden-brown color. Then transfer everything to a large pot, add the vegetable peels, and cover with cold water.
- 3Add allspice, bay leaves, lovage, salt, and pepper to the pot. Let the soup simmer over low heat for approx. 1.5–2 hours. Occasionally skim off any foam that forms on the surface with a ladle to keep the soup clear.
- 4Meanwhile, cook the egg noodles in a separate pot of salted water until al dente (approx. 5–6 minutes). Drain and rinse briefly with cold water. Strain the finished soup through a fine sieve or a cheesecloth. Remove the meat from the bones and shred it. Cut the soup vegetables into small cubes and add both back to the clear broth.
- 5To serve, place the noodles in deep bowls, pour over the hot chicken soup, and generously sprinkle with freshly chopped parsley.
