Polish Chicken Noodle Soup
Warm, comforting, and deeply flavorful, Polish Chicken Noodle Soup is a beloved classic that combines tender chicken, perfectly cooked egg noodles, and a rich, clear broth infused with aromatic vegetables and spices. Featuring ingredients like charred onion, celery root, and allspice berries, this traditional Polish recipe creates a uniquely complex and authentic flavor profile. Slow-simmered with whole chicken, carrots, parsnips, and fresh herbs, the broth achieves a golden hue and irresistible depth, while delicate egg noodles provide hearty texture in every spoonful. Ready in just a few steps and garnished with vibrant parsley, this wholesome soup is perfect for chilly evenings or comforting family meals. Try this easy, crowd-pleasing recipe today and savor the true essence of Polish cuisine!
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Recipe Information
Ingredients
- 1 approximately 3-4 lbs Whole chicken
- 3 medium Carrot
- 2 medium Parsnip
- 0.5 medium Celery root (celeriac), peeled
- 1 whole Leek (white and light green part only)
- 1 large Onion, peeled and charred
- 2 whole Garlic cloves
- 10 whole Black peppercorns
- 5 whole Allspice berries
- 2 whole Bay leaf
- 2 tablespoons, chopped Fresh parsley (for garnish)
- 8 ounces Fine egg noodles
- 2 teaspoons (or to taste) Salt
- 16 cups Water
Instructions
Place the whole chicken in a large stockpot. Add the water and bring to a gentle boil over medium heat.
Skim off any foam or impurities that rise to the surface. This will ensure a clear soup.
Reduce the heat to low, then add the carrots, parsnips, celery root, leek, charred onion, and garlic to the pot.
Add the black peppercorns, allspice berries, bay leaves, and salt. Cover and let it simmer gently on low heat for approximately 2 hours.
Taste the broth after 1.5 hours and adjust the salt as needed. Continue simmering if the chicken and vegetables are not fully tender.
Once the chicken is cooked through and the vegetables are softened, use tongs to carefully remove the chicken from the pot. Set it aside to cool slightly.
Strain the soup through a fine-mesh sieve or cheesecloth into another large pot to remove the solids, leaving a clear broth.
Pick the cooked chicken meat off the bones, discarding the skin and bones. Shred it into bite-sized pieces and set aside.
Prepare the egg noodles according to the package instructions. Drain and divide the noodles between serving bowls.
Ladle the hot broth into the bowls over the noodles. Add shredded chicken to each bowl.
Garnish with freshly chopped parsley and serve immediately. Enjoy this comforting Polish Chicken Noodle Soup!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
