Chicken broth with noodles

Ingredients:
1 chicken weighing approx. 1-1.5 kg (or legs, wings,)
2 liters of water
3 carrots
2 parsley
1/4 of celery root
1 onion
1 piece of leek
a few sprigs of parsley
2 bay leaves
4 grains of allspice
approx. 10 black peppercorns
1/2 tablespoon of salt
1 teaspoon of lovage

Additionally: pasta

A method of preparing:
Place the chicken in a pot and pour 2.5 liters of cold water. Bring to a boil.
Prepare the vegetables: Carrots, parsley, celery, leek, sprigs of parsley. Peel the carrots, parsley and celery and cut into large pieces. Peel the onion whole.
After boiling, scum (white and gray foam) will form, which must be scooped up with a spoon. Put carrots, parsley, celery, leek, onion, bay leaves, allspice and peppercorns into a pot. Reduce the temperature and cook uncovered for 1 hour.
After an hour of cooking, add salt, parsley and lovage. Cook for a further 30 minutes. Check the taste of the broth.
Season with salt and pepper to taste. Take the carrot out of the broth. Cut into slices or into cubes.
Serve the broth with cooked noodles, chopped carrots, pieces of chicken meat and freshly chopped parsley or chives.