Description
Learn how to make Rosół, the classic Polish chicken noodle soup. This comforting, deeply flavorful broth is made with whole chicken, aromatic vegetables, and slow simmering for that authentic taste of home.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), or chicken parts with bones
- 2–3 large carrots, peeled and roughly chopped
- 1–2 parsnips, peeled and roughly chopped (optional)
- 1 large celery stalk, roughly chopped (use the leafy tops too)
- 1 large yellow onion, halved or quartered (leave the skin on)
- 2–3 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
- 2–3 bay leaves
- A few sprigs of fresh parsley (stems are great for broth)
- A few sprigs of fresh dill (stems are also good here)
- About 10–12 cups cold water
- Salt, to taste
- Optional for serving: cooked noodles (thin egg noodles are traditional), fresh dill and parsley, cooked chicken meat, hard-boiled egg yolks
Instructions
- 1. Rinse the chicken and place it in a large stockpot. Add chopped carrots, parsnips (if using), celery, onion halves, smashed garlic, peppercorns, bay leaves, parsley, and dill sprigs. Pour in cold water to cover by at least an inch.
- 2. Bring the pot to a rolling boil over high heat, then immediately reduce heat to low for a gentle simmer.
- 3. Skim off foam and impurities that rise to the surface periodically for the first hour to ensure a clear broth.
- 4. Cover loosely and simmer gently for at least 3-4 hours, or up to 6 hours, until the chicken is very tender.
- 5. Carefully remove chicken and vegetables. Discard cooked-out vegetables and aromatics. Strain the broth through a fine-mesh sieve into a clean pot.
- 6. Once the chicken is cool enough to handle, pick off the meat from the bones, discarding bones and skin. Shred or dice the meat.
- 7. Return the strained broth to a gentle simmer. Season generously with salt to taste. Add the shredded chicken meat back into the broth.
- 8. If adding noodles, cook them separately until al dente, then drain and add to bowls. Serve the hot Rosół garnished with fresh dill and parsley.
Notes
Store cooled Rosół in an airtight container in the refrigerator for up to 3-4 days. Rosół also freezes very well in freezer-safe containers for up to 3-4 months. Skim off solidified fat from the top before reheating for a lighter soup. Reheat gently on the stovetop over medium-low heat until heated through; avoid vigorous boiling.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g