A clear, deeply flavored chicken broth simmered with root vegetables, strained and served over thin egg noodles.
Rosół is a real, traditional Polish dish, known as Polish Chicken Noodle Broth. A clear, deeply flavored chicken broth simmered with root vegetables, strained and served over thin egg noodles.\n\nRosół is a Sunday-dinner staple across Poland, traditionally the first course before a main meal, with its clarity and depth of flavor considered a marker of a good home cook.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.
Serves 6
Char the halved onion directly over a flame or under a broiler until blackened in spots.
Place the chicken in a large pot, cover with cold water, and bring slowly to a simmer, skimming any foam that rises to the surface.
Add carrots, parsnip, celery root, leek, charred onion, bay leaves, peppercorns and allspice.
Simmer uncovered at a bare simmer for 2 to 2.5 hours, never letting it boil hard, which would cloud the broth.
Remove the chicken and vegetables, strain the broth through a fine sieve, and season with salt to taste.
Cook the egg noodles separately, divide into bowls, ladle the hot clear broth over them, and garnish with parsley; the cooked chicken and vegetables can be served alongside.
Start with cold water and bring to a bare simmer slowly — this is the single biggest factor in achieving a clear, not cloudy, broth.
Char the onion for a deeper golden color and roasted depth in the finished broth.
Cook the noodles separately from the broth and combine only when serving, so the starch doesn't cloud the clear liquid.
Add a few dried mushrooms to the broth for extra umami depth.
Use a mix of chicken and beef bones for a richer, more complex rosół.
Serve with small pasta shapes (like lazanki or small pasta stars) instead of noodles for a more traditional touch.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Rosół is a Sunday-dinner staple across Poland, traditionally the first course before a main meal, with its clarity and depth of flavor considered a marker of a good home cook.
Boiling the broth too hard, rather than a gentle simmer, is the most common cause — reduce the heat and skim foam diligently at the start.
Yes, rosół keeps well refrigerated for up to 4 days and freezes well for months; store the broth separately from cooked noodles.
Serve them alongside the soup as a simple main course, or shred the chicken to add into the noodle bowls.
Per serving (420g / 14.8 oz) · 6 servings total
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