Polish Chicken Soup {Authentic Rosół Recipe}

a white bowl with homemade chicken noodle soup with carrots and parsley leaves

4.99 from 52 votes

Polish Chicken Soup {Authentic Rosół Recipe}

Polish chicken noodle soup (rosół) is an amazingly flavorful super clear golden broth served over egg noodles with freshly cooked tender chicken pieces and carrot slices. It not only tastes superior but will also help you chase viruses away and fell better when you have a cold.

Prep Time15

Cook Time3

Total Time3 15

Course: dinner, lunch, soups

Cuisine: American, Polish

Servings: servings

Calories: 419kcal

Author: Agnieszka

Ingredients

2 lbs chicken on the bone whole chicken, legs, thighs or drumstics
4 medium carrots
½ celery root
1 leek the white part
2 parsnips
a small bunch of parsley leaves with stems
3 bay leaves
4 whole allspice
10 black peppercorns
12 cups water
2 teaspoons salt
1 teaspoon dried lovage herb optional
8 oz egg noodles uncooked

Instructions

Trim most of the visible fat off the chicken.
Place the chicken in a large pot and add 12 cups of cold water. Then bring to a gentle boil and you will see that white foam starts forming on top of the water. This is “scum”, or protein that is extracted from the chicken. Remove it with a small strainer or a spoon.
Simmer the chicken for about 30-45 minutes before adding the remaining ingredients.
While the chicken is simmering, clean and cut the vegetables into large pieces. Small carrots are fine whole, larger ones should be cut in half. I usually cut the leek in half lengthwise, clean it, put it back together and tie it with parsley stems using cotton kitchen twine – it’s easier to remove later.
Place the prepared carrots, parsnips, celery root, leek and parsley leaves in the pot together with bay leaves, allspice berries, black peppercorns and lovage (if using). Add 2 teaspoons of salt.
Simmer the soup for about 2-3 hours uncovered.
Strain the bone broth. Carefully remove the chicken (it will be falling apart) and set aside together with 2 carrots. Fish out all the remaining vegetables and discard. Then take a fine mesh strainer or a sieve, place in a second pot and strain the broth. This will help you catch all the spices and small pieces.
Taste the soup and see if it needs more salt. If yes, add another ½-1 teaspoon.
Using your fingers, take the chicken meat of the bones shredding or cutting into bite size pieces. Discard all bones and skin. Slice the cooked reserved carrots.
Boil the noodles in salted water according to package instructions. Drain and set aside.
Add cooked noodles, carrots and chicken to the pot. Sprinkle with chopped parsley leaves or dill and serve hot.

Notes

Use the best quality chicken and carrots available to you.
Don't let the soup boil - it may result in a cloudy broth. Simmering low and slow is the correct method of cooking this chicken soup.
Don't cut the vegetables too small. Big pieces will give you a clearer broth.
If you don't have all the vegetables in the recipe, you can make some swaps. Add more carrots, celery stalks instead of celery root, peeled or unpeeled onion instead of leek. You can also add garlic and cabbage. Lots of veggies in a pot = flavorful and healing soup.
Go easy on salt. You can always add more at the end.
Tying leeks and parsley stems with kitchen twine will make it easier to remove it once the soup is cooked.
Serve with noodles, cooked white rice, Israeli couscous or on its own as bone broth.

Nutrition