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Polish Chicken Soup - Rosol Recipe

Rosol - a well-know Polish chicken soup, this is a basic recipe for a clear chicken soup with noodles and vegetables.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 -8 servings
Calories: 202 kcal
Course: Soup
Cuisine: Polish

Ingredients

  • 3 chicken quarters Note 1
  • some roasted chicken bones if available, Note 2
  • 10 black peppercorns
  • 6 juniper corns
  • 4 cloves
  • 3-4 bay leaves
  • 10 ½ cups water 2 ½ liter
  • 2 carrots 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 stems or 1 smallish parsley root
  • 5.5 oz thin noodles 150 g
  • Fine sea salt and black pepper
  • some fresh parsley to garnish

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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

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 Cholesterol 30mg (10%) Sodium 585mg (24%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 202

% 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.