Rosol (Polish Chicken Soup) (Polish Chicken)

Add chicken to a large pot or stock pot.
Cover with water
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming impurities from the top to ensure a clear broth.
If your pot is large enough, add the vegetables and spices during the last hour of cooking.
My Dutch oven wasn't big enough to hold everything, only the chicken and other bones filled the pot, so I cooked the meat and bones for the entire cooking time, then took them out and cooked the vegetables and spices separately.
Strain all the broth.
Debone the chicken, cutting the meat into large pieces.
Cut the carrots
Return the chicken and carrots to the broth.
Cook noodles according to package directions if using.
Add the noodles to the bowl and then top with hot soup.

foods：
4 chopped chicken thighs
2 large onions
5 carrots chopped
1 chopped leek
1 small celery
1/4 cabbage
1 whole clove
1 teaspoon allspice
2 bay leaves
4 sprigs of parsley
4 sprigs of dill
1 teaspoon pepper
1 tablespoon of salt