Rosol (Polish Chicken Soup)
A comforting clear Polish chicken soup (rosol) with tender chicken, fragrant vegetables and herbs — light, nourishing, and perfect with noodles.
Servings
4
Difficulty
Easy
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Ingredients
main
- pcs chicken legs
- pcs onion
- pcs carrot
- pcs leek
- pcs celery (small)
- pcs cabbage
- pcs whole cloves
- tsp allspice
- pcs bay leaf
- pcs parsley (sprig)
- pcs dill (sprig)
- tsp pepper
- tbsp salt
Directions
- Add chicken to a large Dutch oven or stock pot and cover with water.
- Bring to a boil then simmer for 2 to 2.5 hours, skimming any impurities from the top to ensure a clear broth.
- If pot is big enough, add vegetables and spices for the last hour of cooking; otherwise cook meat/bones first and then cook vegetables and spices separately.
- Strain everything out of the broth.
- Bone the chicken and pull the meat into large chunks.
- Slice the carrots and return the chicken and carrots to the broth.
- Cook noodles according to package instructions if using and add noodles to bowls, then top with hot soup.