Main CourseSoup

Rosół (Polish Chicken Noodle Soup)

Name: Rosół (Polish Chicken Noodle Soup)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: polish
Ingredients: 1.5 kg whole chicken cut into pieces; 200 g chicken neck; 2 pcs chicken wing; 3 pcs carrot peeled, whole; 2 pcs parsnip peeled, whole; 0.5 pcs celery root peeled, whole; 1 pcs leek white and light green parts only; 1 pcs yellow onion peeled, halved; 15 g fresh parsley; 2 pcs bay leaf; 0.5 tsp black peppercorn; 1 tsp salt; 4 l water; 200 g capellini pasta; 2 tbsp fresh parsley chopped

This classic Polish chicken soup is a comforting and nourishing dish, perfect for any time of year. Made with tender chicken and a medley of root vegetables, it's simmered to create a rich, clear broth. Serve it with thin pasta for a complete and satisfying meal.

An original recipe by Forkin

Total time: 2 hr 50 min
Serves: 6
Difficulty: Medium

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgwhole chicken, cut into pieces
200 gchicken neck
2 pcschicken wing
3 pcscarrot, peeled, whole
2 pcsparsnip, peeled, whole
0.5 pcscelery root, peeled, whole
1 pcsleek, white and light green parts only
1 pcsyellow onion, peeled, halved
15 gfresh parsley
2 pcsbay leaf
0.5 tspblack peppercorn
1 tspsalt
4 lwater

for serving

200 gcapellini pasta

garnish

2 tbspfresh parsley, chopped

Equipment

slotted spoon · fine-mesh skimmer · tongs · fine-mesh sieve · ladle · cheesecloth · large stockpot

The method

Step by step

1
Rinse all chicken pieces thoroughly under cold water.
About 2 min
2
Place the chicken pieces, chicken neck, and chicken wings into a large stockpot.
About 1 min
3
Add the carrots, parsnips, celery root, leek, onion, parsley, bay leaves, and black peppercorns to the pot.
About 2 min
4
Pour water into the pot until all ingredients are fully submerged, ensuring there is at least 2 inches of space from the rim.
About 1 min
Cook’s note: Use cold water to slowly extract flavors from the chicken and vegetables.
5
Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low.
About 10 min
Cook’s note: Do not let it boil vigorously, as this can make the broth cloudy.
6
Skim off any foam or impurities that rise to the surface using a ladle or fine-mesh skimmer.
About 5 min
Cook’s note: This step is crucial for achieving a clear broth.
7
Add the salt to the pot.
8
Cover the pot partially and let the soup simmer gently for at least 2 to 2.5 hours, or until the chicken is very tender and the vegetables are soft.
About 2 hr
Cook’s note: The longer it simmers, the more flavor the broth will develop.
9
Carefully remove all chicken and vegetables from the broth using a slotted spoon or tongs.
About 5 min
10
Strain the broth through a fine-mesh sieve lined with cheesecloth into another clean pot or large heatproof bowl to ensure a perfectly clear soup.
About 3 min
11
Shred the chicken meat from the bones and discard the bones and skin.
About 5 min
Cook’s note: You can use the shredded chicken in the soup or save it for another dish.
12
Slice some of the cooked carrots and parsnips into rounds or small pieces if you wish to serve them in the soup.
About 2 min
Cook’s note: The other vegetables can be discarded as their flavor has already infused the broth.
13
Cook the capellini pasta according to package directions.
About 5 min
Cook’s note: Cook pasta separately to prevent it from absorbing too much broth and getting mushy.
14
To serve, place some cooked pasta in each bowl, ladle the hot broth over it, and add some shredded chicken and sliced vegetables if desired.
About 1 min
15
Garnish with fresh chopped parsley.

Keep it good

Storage

Store leftover soup and pasta separately in airtight containers in the refrigerator.

Reheating

Reheat soup gently on the stovetop or in the microwave until heated through, adding fresh pasta if desired.