Rosol (Polish Chicken Soup)

If your pot is large enough to hold everything comfortably, add the onions, carrots, leek, celery, cabbage, cloves, allspice, bay leaf, parsley, dill, pepper, and salt for the final hour of cooking. This lets the vegetables soften and infuse the broth.

If your pot is too full with just the chicken, remove the cooked chicken after its initial simmer. Then, add the vegetables and spices to the broth and cook them separately for 1 hour, allowing them to soften and release their flavors into the liquid.

If you're serving with noodles, cook them according to their package instructions.

Ladle the hot soup into bowls, then add the cooked noodles before serving.