Easy recipe Chicken Soup with Root Vegetables

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about one three one quarter- to three about one/two-pound reserved about one chicken carcass (reserved from carved roast chicken)about five quarts waterabout one large onion, halved, plus about one cup choppedfour peeled garlic cloves two whole, two slicedthree carrots, cut into chunks, plus about one about one/two cups one third-inch cubes peeled carrotthree celery stalks, cut into chunksfour Turkish bay leaves, dividedfour large fresh Italian parsley sprigs plus chopped parsley (for garnish)four large fresh thyme sprigs plus two teaspoons choppedtwelve whole allspicetwo tablespoons olive oiltwo cups one third-inch cubes peeled celery rootabout one about one/two cups one third-inch cubes peeled red-skinned sweet potatoes (yams)about one cup one third-inch cubes peeled parsnipsabout one teaspoon fine sea saltFreshly ground. black pepper (Recipes by ingridients black pepper) Chicken Soup with Root Vegetables. .