Step 1: Start by cutting the chicken into suitable pieces, ensuring you have a mix of meat and bones to enhance the soup’s flavor. You can also use other chicken parts like the back, neck, or feet for additional richness.

Step 2: Place the chicken pieces in a large pot and cover them with cold water. Add a heaping tablespoon of salt and bring to a boil. Once boiling, reduce the heat to a gentle simmer to allow the soup to cook slowly.

Step 3: As the liquid begins to boil, foam will form on the surface. Skim the foam with a spoon to keep the soup clear and appealing.

Step 4: Add the cleaned and chopped vegetables: onion, carrots, celery, parsnip, parsley root, bell pepper, and whole black peppercorns. Ensure the heat remains low.

Step 5: Let the soup simmer gently for about 1 hour and 30 minutes, or until the meat is well-cooked. If the liquid reduces too much, top it up with hot water.

Step 6: Once the chicken is cooked, remove the meat and vegetables from the pot. Line a sieve with cheesecloth and strain the soup to obtain a clear, impurity-free broth.

Step 7: Return the clear broth to the pot and adjust the seasoning with a bit of salt to taste. Add the egg noodles, which cook quickly according to the package instructions. Once the noodles are cooked, turn off the heat and cover the pot with a lid.

Step 8: For serving, chop the parsley and add it to the soup along with the carrots, cut into suitable pieces.

Enjoy!