Polish Chicken Soup
Immerse yourself in the heartwarming flavors of Poland with this traditional Polish Chicken Soup, or "Rosół," a dish that’s as nourishing as it is comforting. Made with tender, simmered chicken and a medley of root vegetables like carrots, parsnips, and celery root, this clear broth soup gets its deep, rich flavor from aromatic ingredients like charred onion, leeks, garlic, black peppercorns, and allspice berries. Fresh herbs like parsley and dill lend a burst of freshness, while slow simmering for over two hours ensures a perfectly clear, golden broth that's brimming with wholesome goodness. Serve it with optional egg noodles or enjoy it on its own, accompanied by tender chicken pieces and vegetables for a complete meal. Perfect as a soothing remedy for cold days or as a centerpiece for a family dinner, this authentic recipe is a timeless favorite in Polish cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg whole chicken (cut into pieces)
- 3 medium carrots
- 2 medium parsnips
- 1 small celery root
- 1 large leek
- 1 large onion
- 3 pieces garlic (cloves)
- 15 g fresh parsley
- 10 g fresh dill
- 10 pieces black peppercorns
- 5 pieces allspice berries
- 2 pieces bay leaves
- 2 tsp salt
- 4 liters water
- 250 g egg noodles (optional, for serving)
Instructions
Place the chicken pieces in a large pot. Add 4 liters of cold water and bring to a boil over medium heat.
Once the water boils, skim off any foam or impurities that rise to the surface using a spoon or ladle.
Peel the carrots, parsnips, and celery root. Cut them into large chunks and add them to the pot.
Trim and wash the leek thoroughly to remove any dirt. Cut it into large pieces and add it to the soup.
Peel the onion but leave it whole. Char it slightly over an open flame or dry frying pan, then add it to the pot for a richer flavor.
Peel the garlic cloves and add them whole to the soup.
Tie the parsley and dill together with kitchen twine, forming a small herb bundle, and add it to the pot.
Add the black peppercorns, allspice berries, bay leaves, and salt to the soup.
Reduce the heat to low and let the soup simmer gently for about 2 to 2.5 hours, uncovered, skimming off any foam or fat occasionally.
Taste the broth and adjust the seasoning with more salt, if needed. Once the broth is rich and flavorful, remove the pot from the heat.
Strain the soup through a fine-mesh sieve into another pot to create a clear broth. Discard the herbs and spices. Set the cooked chicken and vegetables aside.
If desired, shred the chicken meat and slice the cooked vegetables to serve in the soup.
Prepare the egg noodles according to the package instructions, if using, and divide them among individual bowls.
Ladle the steaming broth over the noodles and serve with the chicken pieces and vegetables on top or on the side.
Garnish with fresh parsley or dill, if desired, and enjoy warm.
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1399 mg | 466% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 36.9 g | ||
| Protein | 433.5 g | 867% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 921 mg | 71% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 6107 mg | 130% | |
*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.
