Place the chicken quarters, bones and spices to a large pot. Cover them with plenty of water. Slowly bring to a boil, immediately turn down the heat to keep the soup from boiling and let simmer for about 45 minutes. Skim the foam.

Peel and halve the carrots. Cut the halves lengthwise as well. If the carrots are smaller, use more of them and only halve them or leave them whole. Cut the celeriac and the leek in two or three large pieces. Halve the onion.

After 45 minutes add the vegetables and some salt to the pot. Continue simmering the soup for another 30 or 40 minutes or until the carrots are cooked to your liking.

Strain the stock and keep the carrots and the chicken quarters. Remove the skin and the bones of the chicken and cut the meat into small pieces. Discard the bones and the rest of the vegetables and spices. Return the carrots and the meat back to the stock. Adjust the taste with salt and pepper.

When ready to serve bring the soup to a boil and cook the noodles in it according to the packet's instructions. Serve immediately. You could cook the noodles separately and add them to the soup just before serving.