Rosol (Polish Chicken Soup)

Chicken · Polish classic.

Ingredients

• 4 Chopped Chicken Legs
• 2 large Onions
• 5 chopped Carrots
• 1 chopped Leek
• 1 small Celery
• 1/4 Cabbage
• 1 whole Cloves
• 1tsp Allspice
• 2 Bay Leaf
• 4 sprigs Parsley
• 4 sprigs Dill
• 1 tsp Pepper
• 1 tbs Salt

Method

1. Add ingredients — Add chicken to a large Dutch oven or stock pot
2. Bring to a boil — Cover with water Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
3. Add ingredients — If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
4. Continue cooking — 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
5. Continue cooking — Strain everything out of the broth Bone the chicken, pulling the meat into large chunks
6. Continue cooking — Slice the carrots Return the chicken and carrots to the broth
7. Continue cooking — Cook noodles according to package instructions if you’re using them
8. Add ingredients — Add noodles to bowl and then top with hot soup

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)