Recipe byThe ZestyPlate Kitchen
Poland's classic golden chicken soup, slowly simmered with vegetables and spices into a clear, nourishing broth and served over noodles.
Rosol is Poland's much-loved clear chicken soup: a golden, deeply savoury broth coaxed slowly from chicken and vegetables and usually ladled over noodles. It is the soup Polish families reach for on a Sunday and when someone needs feeding back to health. The whole thing rests on a long, unhurried simmer, which is what gives it that clean, full flavour.
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Prep 20 min
Cook 150 min
Total 170 min
Easy
Scale:
- 4 Chopped Chicken Legs
- 2 large Onions
- 5 chopped Carrots
- 1 chopped Leek
- 1 small Celery
- 1/4 Cabbage
- 1 whole Cloves
- 1tsp Allspice
- 2 Bay Leaf
- 4 sprigs Parsley
- 4 sprigs Dill
- 1 tsp Pepper
- 1 tbs Salt
Nutrition (per serving)
210
kcal
13g
Protein
15g
Carbs
11g
Fat
Estimated per serving. How we calculate this.
Tags:
Soup
Preparation
- Put the chicken in a large Dutch oven or stockpot and cover with water.
- Bring to the boil, then simmer for 2 to 2½ hours, skimming off anything that rises so the broth stays clear.
- If the pot is big enough, drop the vegetables and spices in for the last hour. If not, cook the chicken and bones for the full time, lift them out, then simmer the vegetables and spices separately.
- Strain the broth.
- Bone the chicken, tearing the meat into large chunks, and slice the carrots.
- Return the chicken and carrots to the broth.
- If you're using noodles, cook them to the packet instructions.
- Put the noodles in a bowl and ladle the hot soup over the top.
Tips from the ZestyPlate Kitchen
- Skim the surface often while it simmers so the broth stays clear.
- Let it tick over at a gentle simmer rather than a hard boil; a rolling boil turns it cloudy.
- Hold the vegetables and spices back until later so they flavour the broth without going to mush.
- Boil the noodles separately and add them to the bowls, otherwise they soak up all the broth.
Frequently Asked Questions
Skim off the foam and fat as they rise and hold the soup at a gentle simmer rather than letting it boil hard.
Fine egg noodles are the classic. Cook them on their own and add to each bowl just before serving so they keep their bite.
Yes. The broth keeps well and is arguably better the next day. It also freezes beautifully, so you can reheat a bowl whenever you need it.
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