Polish Chicken Soup - Rosol Recipe
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5
2 reviews
Excellent
Polish Chicken Soup - Rosol Recipe
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Rosol - a well-know Polish chicken soup, this is a basic recipe for a clear chicken soup with noodles and vegetables.
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Ingredients
- 3 chicken quarters Note 1
- chicken bones if available, Note 2, roasted
- 10 black peppercorns
- 6 juniper berry
- 4 cloves
- 3-4 bay leaf
- 10 ½ cups water 2 ½ liter
- 2 carrot large
- 2 pieces celeriac about 100 g/ 3.5 oz or 3-4 celery sticks
- 1 leek or a bunch of spring onion greens
- 1 onion
- a handful of parsley or 1 smallish parsley root, stems
- 5.5 oz thin noodles 150 g
- sea salt fine
- black pepper fine
- parsley fresh, to garnish
Instructions
- Cook chicken parts: Place the chicken quarters, bones, some salt, pepper, and all the spices in a large pot. Cover them with plenty of water. Slowly bring to a boil, immediately turn down the heat to keep the soup from boiling, and let simmer for about 45 minutes. Skim the foam.3 chicken quarters + some roasted chicken bones + 10 black peppercorns + 6 juniper corns + 4 cloves + 3-4 bay leaves + 10 ½ cups water/ 2½ liter + salt + pepper
- Prepare the vegetables: Peel and halve the carrots. Cut the halves lengthwise as well. If the carrots are smaller, use more of them and only halve them or leave them whole. Cut the celeriac and the leek into two or three large pieces. Halve the onion.2 carrots + 2 pieces celeriac + 1 leek + 1 onion + a handful of parsley stems
- Add vegetables: After 45 minutes, add the vegetables and some salt to the pot. Continue simmering the soup for another 30 or 40 minutes or until the carrots are cooked to your liking.
- Finish the soup: Strain the stock and keep the carrots and the chicken quarters. Remove the skin and the bones of the chicken and cut the meat into small pieces. Discard the bones and the rest of the vegetables and spices. Return the carrots and the meat back to the stock. Adjust the taste with salt and pepper.fine sea salt and black pepper
- Add noodles: When ready to serve bring the soup to a boil and cook the noodles in it according to the packet's instructions. Serve immediately. You could cook the noodles separately and add them to the soup just before serving.5.5 oz thin noodles/ 150 g + some fresh parsley to garnish
Notes
- Chicken: You can also use a small chicken.
- Leftover roasted chicken bones add flavor, but if you don’t have them, you can skip them. I always freeze leftover bones from roast chicken to use later in making stock.
Nutrition Information
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Serving
1/8 of the soup
Calories
202kcal
(10%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
30mg
(10%)
Sodium
585mg
(24%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1/8 of the soup | |
| Calories | 202kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 30mg | 10% |
| Sodium | 585mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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