Remove any remaining feathers from the gutted chicken (it doesn`t have to be a soup chicken, a normal roasting chicken will do too), rinse it briefly, put it in a saucepan and cover with water. Add the bay leaves, salt, pepper and allspice grains and cook for about an hour.
In the meantime, wash the vegetables, cut them into small pieces and chop the parsley (and some lovage, if available).
When the chicken is completely cooked (you can see this when the meat loosens from the bone on the legs), it is lifted out of the pan and placed on a large plate. After it has cooled down a bit, you have to remove the skin and, like a roast chicken, remove the pieces of meat. These are cut into small pieces and then put back in the pot. Skin, bones, fat and other remains come away.
Now the vegetables are also added to the pot, about 5 minutes later the noodles are added and everything is cooked through. You may need to add more water if the stew gets too thick.
Just before serving, add the chopped parsley and, if necessary, the lovage. Season to taste before serving and season if necessary.
So you get a delicious chicken noodle pot without any granulated or instant broth - and it is always a good deal better than what you get in tins. You can also freeze leftovers, but you should make sure that the stew does not cook for a long time when it is heated for the second time, otherwise the noodles will become mushy.
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