Rosół (Polish Chicken Noodle Broth)

About This Recipe

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.

Ingredients

Serves 6

• 1whole chicken or chicken carcass with some meat
• 2.5 Lcold water
• 2carrots
• 1parsnip
• 0.5celery root
• 1leek(white and light green parts)
• 1yellow onion(halved and charred)
• 2bay leaves
• 6black peppercorns
• 2allspice berries
• 1 tspfine sea salt(to taste)
• 200 gthin egg noodles
• 2 tbspchopped parsley(to garnish)

Instructions

1. 1

   Char the onion

   Char the halved onion directly over a flame or under a broiler until blackened in spots.

2. 2

   Start the broth

   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.

3. 3

   Add vegetables and aromatics

   Add carrots, parsnip, celery root, leek, charred onion, bay leaves, peppercorns and allspice.

4. 4

   Simmer gently

   Simmer uncovered at a bare simmer for 2 to 2.5 hours, never letting it boil hard, which would cloud the broth.

5. 5

   Strain

   Remove the chicken and vegetables, strain the broth through a fine sieve, and season with salt to taste.

6. 6

   Serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions