Polish Chicken Soup (Rosół)


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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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