Chicken Broth with Root Vegetables and Egg Noodles

Wash the chicken thoroughly and place it in a large pot. Fill with water until completely covered. Bring to a boil, then reduce heat and skim off any foam that forms. Lightly salt, add peppercorns, allspice, and bay leaves. Simmer over low heat until the meat begins to soften.

Meanwhile, clean and wash the parsley root, carrots, and celery. Leave the onion unpeeled (for a beautiful golden color of the broth). Add the prepared vegetables and onion to the soup and let everything simmer slowly until the meat and vegetables are completely cooked.

Remove the cooked chicken from the broth, separate the meat from the bones, and cut into bite-sized pieces. Cut the root vegetables into small cubes as well. Strain the broth through a fine sieve, return it to the pot, and season with salt and pepper. Bring to a brief boil again.