Polish Chicken Soup - Rosol Recipe

polish chicken soup with large carrot pieces, noodles and parsley.

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5 from 1 vote

Polish Chicken Soup - Rosol Recipe

Rosol - a well-know Polish chicken soup, this is a basic recipe for a clear chicken soup with noodles and vegetables.

Prep Time20

Cook Time2

Total Time2 20

Course: Soup

Cuisine: Polish

Servings: -8 servings

Calories: 202kcal

Author: Adina

Ingredients

3 chicken quarters Note 1
some roasted chicken bones if available, Note 2
10 black peppercorns
6 juniper corns
4 cloves
3-4 bay leaves
10 ½ cups water 2 ½ liter
2 carrots large
2 pieces celeriac about 100 g/ 3.5 oz or 3-4 celery sticks
1 leek or a bunch of spring onion greens
1 onion
a handful of parsley stems or 1 smallish parsley root
5.5 oz thin noodles 150 g
fine sea salt and black pepper
some fresh parsley to garnish

Instructions

Cook chicken parts: Place the chicken quarters, bones, some salt, pepper, and all the spices in a large pot. Cover them with plenty of water. Slowly bring to a boil, immediately turn down the heat to keep the soup from boiling, and let simmer for about 45 minutes. Skim the foam.
3 chicken quarters + some roasted chicken bones + 10 black peppercorns + 6 juniper corns + 4 cloves + 3-4 bay leaves + 10 ½ cups water/ 2½ liter + salt + pepper
Prepare the vegetables: Peel and halve the carrots. Cut the halves lengthwise as well. If the carrots are smaller, use more of them and only halve them or leave them whole. Cut the celeriac and the leek into two or three large pieces. Halve the onion.
2 carrots + 2 pieces celeriac + 1 leek + 1 onion + a handful of parsley stems
Add vegetables: After 45 minutes, add the vegetables and some salt to the pot. Continue simmering the soup for another 30 or 40 minutes or until the carrots are cooked to your liking.
Finish the soup: Strain the stock and keep the carrots and the chicken quarters. Remove the skin and the bones of the chicken and cut the meat into small pieces. Discard the bones and the rest of the vegetables and spices. Return the carrots and the meat back to the stock. Adjust the taste with salt and pepper.
fine sea salt and black pepper
Add noodles: When ready to serve bring the soup to a boil and cook the noodles in it according to the packet's instructions. Serve immediately. You could cook the noodles separately and add them to the soup just before serving.
5.5 oz thin noodles/ 150 g + some fresh parsley to garnish

Notes

Chicken: You can also use a small chicken.
Leftover roasted chicken bones add flavor, but if you don’t have them, you can skip them. I always freeze leftover bones from roast chicken to use later in making stock.

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