Name: Traditional Homestyle Polish Chicken Soup (Rosół)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Ingredients: 3 lbs bone-in chicken pieces (such as thighs, wings, and backs); 12 cups cold water; 3 large carrots, peeled; 2 medium parsnips, peeled; 1 large leek, washed and cut in half; 1 small piece celery root (celeriac), about 4 oz, peeled; 1 bunch fresh parsley; 10 whole black peppercorns; 3 whole allspice berries; 2 bay leaves; 2 teaspoons salt, plus more to taste; 8 oz fine egg noodles (kluski), cooked separately for serving

This traditional homestyle Polish chicken soup (Rosół) takes just over two hours to simmer into a deeply comforting, golden broth. Made with bone-in chicken, root vegetables, and fragrant herbs, it is the ultimate remedy for chilly days. Serve it piping hot over fine egg noodles for an authentic Polish experience.

Instructions

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Rinse the chicken pieces thoroughly under cold water and place them into a large stockpot.

Pour in 12 cups of cold water, ensuring the chicken is fully submerged, and bring to a gentle boil over medium-high heat.

As the water begins to boil, carefully skim off any foam and impurities that rise to the surface using a fine mesh spoon to ensure a crystal-clear broth.

Reduce the heat to low so the water is barely simmering, then add the carrots, parsnips, leek, celery root, peppercorns, allspice berries, and bay leaves.

Simmer the soup completely uncovered on very low heat for 1.5 to 2 hours, making sure it does not boil rapidly as this will make the broth cloudy.

In the final 15 minutes of cooking, submerge the fresh parsley bunch into the broth and stir in the salt.

Strain the soup through a fine sieve, reserving the broth, sliced cooked carrots, and chicken meat (shredded and discarded of bones), then serve hot over cooked egg noodles.