Polish Chicken Soup (Rosół)

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“A traditional Polish chicken soup (rosół) recipe! If you're looking for a delicious, comforting chicken soup recipe, look no further! This warming soup makes the best comfort food during cold days! Serve it with egg noodles and fresh parsley for the authentic experience!”

Difficulty

Easy 👌
210
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg chicken leg
½ kg chicken wing
300 g beef soup meat
2½ l water
carrot (sliced)
leek
⅓ celery root
parsley root
4 sprigs parsley
onion (burnt softly)
1 clove garlic
1 leaf cabbage
bay leaves
½ tsp allspice berry
clove
salt
egg noodle (for serving)
parsley (for serving)
½ tsp black peppercorn
Metric
Imperial
  • Step 1/7

    • 1 kg chicken leg
    • ½ kg chicken wing
    • 300 g beef soup meat
    • 2½ l water
    • salt

    Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.

  • Step 2/7

    • carrot (sliced)
    • leek
    • ⅓ celery root
    • allspice berry
    • 4 sprigs parsley
    • onion (burnt softly)
    • 1 clove garlic
    • 1 leaf cabbage

    In the meantime, prepare the vegetables - slice the carrot, wash the rest of the veggies, softly burn the onion.

  • Step 3/7

    • bay leaves
    • ½ tsp allspice berry
    • clove
    • ½ tsp black peppercorn

    After 2h of simmering, add all the vegetables, a few springs of parsley, and spices - black peppercorns, allspice berries, bay leaves, a clove.

  • Step 4/7

    Bring to boil again, then lower the heat and simmer for 1,5h on very low heat.

  • Step 5/7

    Taste and add more salt if needed.

  • Step 6/7

    • egg noodle (for serving)
    • parsley (for serving)

    Serve with cooked egg noodles, freshly grounded black pepper, cooked carrot from the soup and shredded meat, fresh chopped parsley.

  • Step 7/7

    Separate any leftover soup from the veggies and meat. Keep in the fridge for up to 3 days.