Rosol (Polish Chicken Soup)
A traditional Polish chicken soup made with bone-in chicken, onions, carrots, leek, celery, cabbage, and herbs, simmered to a clear, flavorful broth and finished with noodles.
Pasos
- 1
Add chicken to a large Dutch oven or stock pot.
- 2
Cover with water.
- 3
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth.
- 4
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time.
- 5
My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately.
- 6
Strain everything out of the broth.
- 7
Bone the chicken, pulling the meat into large chunks.
- 8
Slice the carrots.
- 9
Return the chicken and carrots to the broth.
- 10
Cook noodles according to package instructions if you’re using them.
- 11
Add noodles to bowl and then top with hot soup.
