Place the chicken carcass and carrot in a large pot. Cover with water, add salt, and bring to a boil. Simmer for 1 hour, stirring occasionally.

After an hour, taste the broth. If you want a stronger flavor, simmer longer. Once it's to your liking, remove the chicken carcass, blend the carrot, and strain the broth. Keep the broth hot.

Return the pot to the heat. When the broth starts to boil, add the noodles and cook according to the package directions for al dente. I recommend cooking them al dente, as they will continue to cook in the bowl from the heat of the soup.

Once the soup is ready, ladle it into bowls.

Meanwhile, finely chop the parsley.

Separate the egg yolks from the whites. Save the whites for another recipe.

Place an egg yolk in each bowl and sprinkle with parsley. Mix the yolk into the soup as you eat—it will change the color and flavor.