Rosol (Polish Chicken Soup)
Polish Chicken Soup, or Rosół, is a timeless classic that delivers deep, comforting flavor in every spoonful. This clear broth is enriched with tender chicken, hearty root vegetables, and aromatic spices like allspice and bay leaf, creating a delicate balance of savory and herbal notes. The slow simmer coaxes out the natural sweetness of the vegetables while keeping the broth light and fragrant, making it a soothing dish for any time of year. With its rich tradition and effortless elegance, Rosół is a bowl of pure comfort worth mastering.
Ingredients
- Chicken Legs4 Chopped
- Onions2 large
- Carrots5 chopped
- Leek1 chopped
- Celery1 small
- Cabbage1/4
- Cloves1 whole
- Allspice1tsp
- Bay Leaf2
- Parsley4 sprigs
- Dill4 sprigs
- Pepper1 tsp
- Salt1 tbs
Nutrition
Directions
- 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
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