Classic Chicken Noodle Soup

Preheat 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.

Place 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.

Add 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.