Rosół (Polish Chicken Soup)

Clear chicken broth with noodles or vegetables, a staple family soup in Poland.

Ingredients (Serves 4–6)

• 1 whole chicken or 1–1.5 kg chicken pieces (legs, wings, breast)

• 2 carrots, peeled and chopped

• 1 parsley root or 1–2 parsnips, peeled and chopped

• 1 small celery root or 2–3 celery stalks

• 1 onion, peeled and halved

• 2–3 cloves garlic (optional)

• 2–3 bay leaves

• 5–6 whole black peppercorns

• Salt, to taste

• Fresh parsley and dill, chopped, for garnish

• Noodles or kluski (Polish dumplings), for serving

Preparation

1. Prepare the broth:

   • Place chicken in a large pot and cover with cold water (about 2–2.5 liters).

   • Bring to a gentle boil, skimming foam from the surface.

2. Add vegetables and seasonings:

   • Add carrots, parsley root, celery, onion, garlic, bay leaves, and peppercorns.

   • Reduce heat to low and simmer gently for 1.5–2 hours until the chicken is tender and the broth is flavorful.

3. Strain and serve:

   • Remove chicken and vegetables. Strain broth for clarity if desired.

   • Slice or shred chicken to serve alongside the soup.

   • Garnish with fresh parsley and dill, and add noodles or dumplings to each bowl.

Cooking Tips

• Simmer gently to achieve a clear, flavorful broth. Rapid boiling makes the soup cloudy.

• Skim foam frequently during the first 20–30 minutes to keep the broth clear.

Serving Suggestions

• Serve hot with fine egg noodles or traditional Polish dumplings (kluski).

• Pair with fresh bread or rolls and a sprinkle of fresh herbs for a hearty meal.