Rosol (Polish Chicken Soup)

7 steps · 58 min total

1. 01

   Start the Chicken Broth

   Place the chicken legs in a large Dutch oven or stock pot, then cover them completely with water.
2. 02

   Simmer the Chicken

   Bring the pot to a boil, then reduce the heat to a gentle simmer. Cook for 2 to 2 1/2 hours, regularly skimming any foam or impurities that rise to the surface to ensure a clear broth.
3. 03

   Add Vegetables and Spices

   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.

4. 04

   Strain the Broth

   Carefully strain the broth through a fine-mesh sieve, discarding all solids. You should have a clear, golden liquid.
5. 05

   Prepare Chicken and Carrots

   Bone the chicken, pulling the meat into large, tender chunks. Slice the cooked carrots into rounds.
6. 06

   Combine and Serve

   Return the prepared chicken and sliced carrots to the strained broth.
7. 07

   Serve with Noodles

   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.