Polish Rosół (Chicken Noodle Soup)

About This Recipe

Rosół is Poland's Sunday ritual. Every Polish household simmers this clear golden broth for hours, using the best hen or chicken with aromatic vegetables, then serves it with thin homemade egg noodles at the start of the family Sunday lunch. It's the soup every Polish person ate growing up, the soup given to the sick, and the soup at every wedding. Simple, perfect, irreplaceable.

Ingredients

Serves 6

• 1 wholechicken or hen (1.5kg)
• 2 mediumcarrots
• 1 mediumparsnip
• 1 mediumceleriac (celery root), quartered
• 1 largeonion (charred in a dry pan)
• 1 leekwhite and light green parts
• 8 peppercornswhole
• 4 allspiceberries
• 2 piecesbay leaves
• 1 bunchfresh parsley
• 1 tspsalt
• 200 gthin egg noodles (or homemade makaron)

Instructions

1. 1

   Start the broth

   Place chicken in a large pot. Cover with 3 liters of cold water. Bring slowly to a boil, skimming off all the grey foam.

2. 2

   Add vegetables and spices

   Add charred onion, carrots, parsnip, celeriac, leek, peppercorns, allspice, bay leaves, and salt.

3. 3

   Simmer long and slow

   Reduce to the gentlest possible simmer. Cook uncovered or partially covered for 2.5–3 hours until the broth is deeply golden and flavored. Do not boil vigorously — clarity is essential.

4. 4

   Strain and clarify

   Remove chicken and vegetables. Strain broth through a fine sieve. The broth should be clear gold.

5. 5

   Serve

   Cook egg noodles separately. Serve the clear broth in deep bowls over the noodles, with a few slices of carrot and fresh parsley.

Variations

• •

  Add a piece of beef for a mixed broth (rosół wołowy)

• •

  Serve with liver dumplings (wątróbki) instead of noodles

• •

  Finish with a splash of good vinegar for brightness

Storage

Broth keeps refrigerated 5 days. Freezes perfectly for 3 months.

Frequently Asked Questions