Can I use chicken broth instead of whole chicken and water?
While you can, using a whole chicken and cold water allows for a much richer, more authentic broth flavor. If using broth, opt for low-sodium and add chicken pieces to simmer for flavor.
DINNER
Hearty Polish Chicken and Noodle Soup (Rosół) with Fresh Parsley
This comforting Polish chicken and noodle soup, known as Rosół, is a staple in Polish cuisine. It features tender chicken, delicate noodles, and a rich, clear broth, brightened with fresh parsley for a truly heartwarming meal.
HOW TO MAKE IT
Let's cook.
01
Place the chicken pieces in a large stockpot and cover with 2 quarts of cold water. Bring to a gentle boil over medium-high heat, then reduce heat to low and skim off any foam that rises to the surface.
02
Add the carrots, parsnip, celery root, and whole onion to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
03
Simmer the soup gently for 1 hour and 30 minutes, or until the chicken is very tender and the vegetables are soft. Do not boil vigorously, as this can make the broth cloudy.
04
Carefully remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve into a clean pot to ensure a clear soup.
05
Shred the chicken meat from the bones, discarding the bones and skin. Slice the cooked carrots and parsnip into bite-sized pieces. Discard the celery root and onion.
06
Cook the egg noodles according to package directions in a separate pot of boiling water until al dente. Drain well.
07
Return the shredded chicken and sliced vegetables to the strained broth. Add the cooked noodles to the soup just before serving.
08
Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.
About This Recipe
This comforting Polish chicken and noodle soup, known as Rosół, is a staple in Polish cuisine. It features tender chicken, delicate noodles, and a rich, clear broth, brightened with fresh parsley for a truly heartwarming meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can lightly char the onion before adding it to the broth. Simply place the unpeeled onion directly on a gas burner or under a broiler until the outer layers are slightly blackened, then peel and add to the pot.
Easy Substitutions
If celery root is unavailable, you can use 2 stalks of celery, chopped. For a gluten-free option, use gluten-free noodles or serve the soup with rice instead of noodles. Dill can be used in place of parsley for a slightly different flavor profile.
Storage & Reheating
Leftover Rosół can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. The noodles may absorb a lot of broth, so you might need to add a little water or chicken broth when reheating.
Serving Suggestions
Serve Rosół hot with a side of crusty rye bread. It's also traditionally served with a dollop of sour cream or a squeeze of fresh lemon juice. For a heartier meal, you can add small potato dumplings (kluski śląskie) to the soup.
Common Mistakes
1. Boiling too vigorously: This makes the broth cloudy. Always simmer gently. 2. Not skimming foam: Impurities will remain in the broth, affecting clarity and taste. 3. Overcooking noodles in the soup: Noodles can become mushy and absorb too much broth. Cook them separately and add just before serving. 4. Using too much salt initially: It's easier to add more salt later than to fix an overly salty soup. Taste and adjust seasoning at the end. 5. Discarding all vegetables: While the onion and celery root are often discarded, the carrots and parsnips are typically returned to the soup.
Frequently Asked Questions
What kind of noodles are best for Rosół?
Thin or medium egg noodles are traditional. Look for Polish-style 'nitki' or 'lane kluski' if available, but any good quality egg noodle will work.
Can I freeze Rosół?
Yes, Rosół freezes well. Freeze the broth and chicken/vegetables separately from the noodles. Thaw overnight in the refrigerator and reheat gently, cooking fresh noodles when ready to serve.
MORE TO KNOW
The secret to a truly clear and flavorful Rosół lies in the slow, gentle simmering and careful skimming of impurities. Avoid rapid boiling, which can emulsify fats and proteins, leading to a cloudy broth. Using cold water to start the broth extraction process is also crucial for drawing out maximum flavor from the chicken and vegetables. This soup is often considered a cure-all in Poland, perfect for cold weather or when feeling under the weather.
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