Chicken Soup with Root Vegetables
['1 3 1/4- to 3 1/2-pound reserved roast chicken', '1 chicken carcass (reserved from carved roast chicken)', '5 quarts water', '1 large onion, halved, plus 1 cup chopped', '4 peeled garlic cloves; 2 whole, 2 sliced', '3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot', '3 celery stalks, cut into chunks', '4 Turkish bay leaves, divided', '4 large fresh Italian parsley sprigs plus chopped parsley (for garnish)', '4 large fresh thyme sprigs plus 2 teaspoons chopped', '12 whole allspice', '2 tablespoons olive oil', '2 cups 1/3-inch cubes peeled celery root', '1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)', '1 cup 1/3-inch cubes peeled parsnips', '1 teaspoon fine sea salt', 'Freshly ground black pepper']
Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 7 cups.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
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