Polish Chicken Soup (Rosół)


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A traditional Polish chicken soup (rosół) recipe! If you’re looking for a delicious, comforting chicken soup recipe, look no further! This warming soup makes the best comfort food during cold days! Serve it with egg noodles and fresh parsley for the authentic experience!

Polish Chicken Soup (Rosół)

If you’ve ever been to any Polish family gathering, you surely had a chance to eat rosół – Polish clear meat soup. It’s one of the most popular Polish soups! And it’s known to be the best remedy for flu! There’s nothing better than a bowl of hot soup during cold days!

The most common version of rosół is made of chicken with a small addition of other meats like duck, turkey, or beef. The addition of another meat type, give the soup more unique, and stronger flavor!

The thing that I love the most about Polish chicken soup is how clear the broth is, yet so flavorful. It’s delicious!

Tips for making clear chicken soup, follow them to make the best rosół:

  • Simmer gently the soup on very low heat for a long time – don’t boil! First, simmer the meat for around 2h, then add vegetables and spices and simmer the soup for 1,5h more❗💥
  • Remove any scum that appears on the surface on the soup❗💥
  • Don’t add pork! You can add a bit of turkey, beef, or duck❗💥
  • When it comes to the onion, white or brown is the best. Don’t peel it completely, just wash carefully. It’s crucial to burn the onion a little bit over a gas stove or on a dry pan. Don’t skip this step – it adds this amazing flavor to the soup❗💥
  • Don’t add any artificial flavoring like bullion cubes or powder, or Vegeta. It’ll ruin the authentic, natural flavor❗💥
  • Except for the carrot, don’t chop any other vegetables❗💥
  • Separate leftover soup from meat and vegetables❗💥
  • Cook and keep the pasta separately – don’t add it to the soup while it simmers❗💥
  • Serve the soup with freshly chopped parsley, cooked carrot from the soup, and shredded meat❗💥
A traditional Polish chicken soup (rosół) recipe! If you're looking for a delicious, comforting chicken soup recipe, look no further! This warming soup makes the best comfort food during cold days! Serve it with egg noodles and fresh parsley for the authentic experience!

What you need

You don’t need anything special to make the Polish chicken soup! Just a few common ingredients.

Here’s the full list of ingredients you’ll need to prepare rosół:

  • Skin-on, bone-in pieces of chicken – I used thighs, wings, and a corpse.
  • Pieces of other meat like duck, turkey, or beef, but NOT pork. There can’t be any addition of pork because the broth won’t be clear.
  • Vegetables carrots, onion, celery, leeks, one cabbage leaf, and a small clove of garlic. I usually use the green parts of the leek, as they have a lot of flavor. I save the white part for something else. You can use either celery sticks (with leaves preferably) or celery root. It’s also common to add a parsley root (it looks similar to parsnip), but I haven’t able to find it in Lima. Some people also add a whole tomato. As the soup simmers very gently, the tomato keeps its shape but gives flavor to the soup.
  • Herbsfresh parsley. If you can find fresh or dried lovage, add it too! Unfortunately, I also haven’t seen it anywhere in Peru.
  • Spices – bay leaves, allspice berries, black pepper, salt, and a clove.
  • Water!

What to do with leftover meat?

The easiest way is to separate the meat from the bones and serve it along with the soup. However, you can use it for some other dishes too!

Here are some ideas:

A traditional Polish chicken soup (rosół) recipe! If you're looking for a delicious, comforting chicken soup recipe, look no further! This warming soup makes the best comfort food during cold days! Serve it with egg noodles and fresh parsley for the authentic experience!

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AuthorEwaCategory, , DifficultyBeginner

A traditional Polish chicken soup (rosół) recipe! If you're looking for a delicious, comforting chicken soup recipe, look no further! This warming soup makes the best comfort food during cold days! Serve it with egg noodles and fresh parsley for the authentic experience!

Yields6 Servings
Prep Time5 minsCook Time3 hrs 20 minsTotal Time3 hrs 25 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 1.50 kg Skin-on, bone-in chicken pieces
 300 g Beef/turkey/duck
 2.50 l Water
 2 Carrots (sliced)
 1 Leek (green parts)
 2 Celery sticks with leaves (or a piece of celery root)
 1 Parsley root
 A few springs of fresh parsley
 1 Onion (softly burnt over the gas or on a dry pan)
 1 Small garlic clove
 1 Large cabbage leaf
 3 Bay leaves
 ½ tsp Black peppercorns (whole black pepper)
 ½ tsp Allspice berries
 1 Clove
 ½ tbsp Salt
To serve
 Cooked egg noodles
 Fresh, chopped parsley and lovage
 Freshly ground pepper

1

Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.

2

In the meantime, prepare the vegetables - slice the carrot, wash the rest of the veggies, softly burn the onion.

3

After 2h of simmering, add all the vegetables, a few springs of parsley, and spices - black peppercorns, allspice berries, bay leaves, a clove.

4

Bring to boil again, then lower the heat and simmer for 1,5h on very low heat.

5

Taste and add more salt if needed.

6

Serve with cooked egg noodles, freshly grounded black pepper, cooked carrot from the soup and shredded meat, fresh chopped parsley and lovage.

7

Separate any leftover soup from the veggies and meat. Keep in the fridge for up to 3 days.

Ingredients

 1.50 kg Skin-on, bone-in chicken pieces
 300 g Beef/turkey/duck
 2.50 l Water
 2 Carrots (sliced)
 1 Leek (green parts)
 2 Celery sticks with leaves (or a piece of celery root)
 1 Parsley root
 A few springs of fresh parsley
 1 Onion (softly burnt over the gas or on a dry pan)
 1 Small garlic clove
 1 Large cabbage leaf
 3 Bay leaves
 ½ tsp Black peppercorns (whole black pepper)
 ½ tsp Allspice berries
 1 Clove
 ½ tbsp Salt
To serve
 Cooked egg noodles
 Fresh, chopped parsley and lovage
 Freshly ground pepper

Directions

1

Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.

2

In the meantime, prepare the vegetables - slice the carrot, wash the rest of the veggies, softly burn the onion.

3

After 2h of simmering, add all the vegetables, a few springs of parsley, and spices - black peppercorns, allspice berries, bay leaves, a clove.

4

Bring to boil again, then lower the heat and simmer for 1,5h on very low heat.

5

Taste and add more salt if needed.

6

Serve with cooked egg noodles, freshly grounded black pepper, cooked carrot from the soup and shredded meat, fresh chopped parsley and lovage.

7

Separate any leftover soup from the veggies and meat. Keep in the fridge for up to 3 days.

Polish Chicken Soup (Rosół)

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17 Comments

  1. Antionette Blake 4 October 2019 at 15:48

    Yes, I am so ready for autumn and love soup recipes as they are the best thing to serve on cool, crisp evenings! Great share on #TrafficJamWeekend Linky Party

    Reply
  2. Petra 4 October 2019 at 16:43

    I love a good soup and this sounds delicious. There is something so nice about slow cooking, taking the time and having the patience 🙂

    Reply
  3. Cheryl 5 October 2019 at 08:00

    Hi Ewa, this soup looks great! It’s very similar to the clear chicken soup we find in Russia, but you have some other added ingredients that I imagine really make the flavour much more interesting. I’ll try this during the coming winter – I’m sure it will be great! 🙂

    Reply
  4. Marie 5 October 2019 at 10:50

    Perfect for lunch on a chilly day like today spent outdoors putting away the garden furniture. Now I’m craving a bowl. Thanks for the recipe 🙂

    Reply
  5. Kathy A 5 October 2019 at 21:32

    Thank you so much for this post. I have fond memories of meals at my Babci’s house where rosol was always the first course, followed by the rest of the chicken for the entree–usually with some kielbasa, too! I don’t think her recipe was as fancy as yours. We used to wait for the soup to cool off by connecting the little golden fat globules floating on the surface! She usually used fine egg noodles and cooked potatoes that were passed around the table. My mother would occasionally use alphabet macaroni with us kids and we would try to find the letters to spell our names while the soup cooled!

    Reply
  6. Cecilia 6 October 2019 at 12:47

    This looks very tasty! Thanks for sharing at Vintage Charm!

    Reply
  7. Hannah Kimmel 7 October 2019 at 07:35

    Oh, I love soup so much! I’m going to pin this!

    Reply
  8. Kelly 7 October 2019 at 19:54

    I have never put allspice and clove in a chicken soup before! I’m definitely going to give this a try. It looks amazing!!! Thanks for sharing with us on the Homestead Blog Hop 🙂

    Reply
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  12. ALexandra 11 October 2019 at 14:42

    Looks delicious! And perfect for a cool Fall/Winter day. Congrats on being the most clicked on item from last week’s Snickerdoodle Create Bake Make Link Party! Next one goes live tomorrow (Saturday) at 5pm EST.

    Reply
  13. Beringaria 4 November 2019 at 22:31

    By “softly burn onion”, what exactly do you mean? What’s the process for this and is it done with a whole onion?

    Reply
    1. Ewa 5 November 2019 at 07:24

      Hi Beringaria, I usually put the whole, peeled onion next to the gas burner (I have a gas stove) and I wait for until the onion has some black burnt spots. If you don’t have a gas stove, you can achieve something similar by putting the onion on super hot, dry non-stick pan.

      Reply
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