Rosół Polish Chicken Soup
Rosół Polish Chicken Soup is pure comfort in a bowl! It’s simple to make, easy on the budget, and full of cozy, homemade flavor — all from just a few humble ingredients.
Equipment
- Large soup pot
- Cutting board and knife
- Saucepan and strainer for cooking pasta
Ingredients
- 5 to 6 lb/ 2.3 to 2.7 kg whole free-range chicken whole or cut up, bone-in
- 1 onion large halved
- 3 carrots large trimmed, peeled and thickly sliced
- 2 celery stalks with leaves, coarsely chopped
- 1 parsnip large trimmed, peeled and thickly sliced
- 2 pieces dried portable mushrooms (dried forest mushrooms)
- 1 leek (white and green part) trimmed, halved lengthwise and rinsed
- ½ head medium celery roots peeled and coarsely chopped or 3 celery staks, with leaves, coarsely chopped
- ¼ savoy cabbage small savoy
- 2 cloves of garlic unpeeled
- 2 springs fresh parsley plus a generous handful of chopped for garnish
- 4 springs fresh lovage or 2 tablespoons of dried lovage (optional)
- 1 bay leaf
- 3-4 black peppercorns
- 8 cups water (depending on the size of the pot you are using; there should be enough to cover chicken)
- 2 teaspoons Kosher salt
- freshly ground pepper to taste
- noodles cooked home-made noodles or angel hair pasta
Instructions
- Wash the chicken thoroughly and place it in a large soup pot. Fill the pot with cold water, enough to cover the chicken. Bring to a gentle boil, skimming off any foam that forms on the surface. Simmer the chicken uncovered for about 30–45 minutes before adding the remaining ingredients.
- While the chicken is simmering, peel the onion and roast it directly over an open flame. If using an electric stove, slice the onion in half, place it in a dry pan, and heat until the surface is charred. Meanwhile, clean and cut the vegetables into large pieces.
- Add the vegetables (carrots, green celery, parsnip, dried mushrooms, leek, celery root, savoy cabbage, roasted onion, and parsley) along with the bay leaf and lovage. Add enough water to just cover everything, and season the soup with 2 teaspoons of kosher salt.Bring to a boil, then reduce the heat to the lowest setting. Cover the pot partially, leaving a small opening at the top, and simmer until the meat is tender and the chicken is falling off the bones, about 2 hours.
- When ready, carefully remove the chicken from the pot (it will be falling apart). Use your fingers or a fork to shred the meat into bite-sized pieces, discarding all bones.If refrigerating the soup overnight, you can either add the vegetables and shredded chicken to the soup or keep them separate in another container and add them when reheating. Just don’t add any noodles yet. The soup can be refrigerated for up to 4 days or frozen at this point.
- Strain the broth. Place a large colander over an empty pot and pour the broth through it. Remove the carrots, parsnip, and celery root from the colander (discard the leek). Slice the vegetables to your liking and return them to the strained broth. Taste the soup and adjust the salt if needed.
- Cook the noodles separately according to the package instructions. Once cooked, rinse them with cold water to remove excess starch.
- When ready to serve, place the cooked noodles into soup bowls, add the shredded chicken and vegetables, and ladle the hot broth on top. Season with freshly ground black pepper and sprinkle with chopped parsley. Enjoy! Smacznego!
Notes
Leftovers and Storage: Store leftover rosół in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the soup to a pot and bring it to a gentle boil over medium heat. Once hot, remove from the heat and serve.
Nutrition
Calories: 63kcalCarbohydrates: 15gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 268mgFiber: 2gSugar: 11gVitamin A: 1386IUVitamin C: 23mgCalcium: 28mgIron: 1mg
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