Put chicken thighs in a large pot with water. (Water should cover thighs, add more if necessary). Add salt.
Roughly chop carrots, celery root and stalk, leek, and radish.
Add chopped vegetables, lovage, allspice, and bay leaves to the pot. Simmer on low heat for approx. 40 min. until meat is cooked. Season with salt as desired. If soup is too fatty, skim broth, and refill with fresh water. Pour the skimmed broth back to the pot.
Remove chicken, then pour broth through a sieve. Strained broth should be clear.
Serve clear broth in a bowl and garnish with parsley.