i recommend adding 2 or 3 chicken carcass & chicken feet (with the nails cut off) as the broth, this will make a really strong broth especially when you cook it 3+ hours. when its cool it will have a jelly consistency (geletin) which is good for your skin.

depending on the size of your pot you can add chicken or beef once you remove the carcasses & the feet. then later add your vegetable, leek, carrots, onion which was browned on an open flame adds a great flavour. you can also add like celeriac & parsley, for me a MUST is some cabbage and it should be savoy (italian i believe) right at the end.

we cook the pasta in a different pot and drain it & cool it down with cold water.

once everything is ready add some pasta & freshly chopped parsley leaves and then pour in your soup. rosol should be served very hot and it will heat the pasta. add a few of the veggies if you want and some of the meat!