Polish Rosół (Chicken Noodle Soup)
Poland's golden Sunday soup — a crystal-clear, deeply nourishing chicken broth with thin egg noodles.
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
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
Add vegetables and spices
Add charred onion, carrots, parsnip, celeriac, leek, peppercorns, allspice, bay leaves, and salt.
- 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
Strain and clarify
Remove chicken and vegetables. Strain broth through a fine sieve. The broth should be clear gold.
- 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.
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Pro Tips
- →
Start with cold water and bring slowly — this is the key to a clear broth.
- →
Charring the onion adds color and depth.
- →
A mature hen (not a young chicken) gives the richest broth.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Broth keeps refrigerated 5 days. Freezes perfectly for 3 months.
History & Origin
Rosół has been documented in Polish cookbooks since the 16th century and has remained essentially unchanged. It's so central to Polish culture that the broth is also served in small cups as a warming drink at outdoor Christmas markets.
Frequently Asked Questions
Why is my rosół cloudy?
Boiling too vigorously emulsifies the fat, creating cloudiness. Keep it at the gentlest simmer — barely a bubble.
Can I use a store-bought rotisserie chicken?
Technically yes, but the long simmering of a raw chicken creates a much deeper, clearer broth.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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