Rosół (Polish Chicken Noodle Soup) is a beloved national comfort dish—served on Sundays, during holidays, and whenever someone needs a dose of nourishment and warmth. Clear, golden, and deeply flavorful, this soup is made by slow-simmering chicken with root vegetables, herbs, and aromatics, then serving it with thin egg noodles. It's the Polish grandmother’s cure-all!
Yields6 ServingsPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
Meat & Aromatics
1whole chicken (3.5–4 lbs / ~1.5–1.8 kg) or combination of chicken parts (legs, wings, carcass)
12cupscold water
1large onion, halved (roast or char for deeper flavor)
3carrots, peeled and halved
2parsnips, peeled and halved
½small celery root (celeriac), peeled and cut in chunks (or 2 celery stalks)
1small leek, cleaned and cut in large pieces
2clovesgarlic, crushed
3allspice berries
4whole peppercorns
2bay leaves
1small bunch fresh parsley and/or lovage, tied with kitchen twine
Salt, to taste
Noodles & Garnish
1package fine egg noodles (e.g. kluski or vermicelli), cooked separately
Chopped fresh parsley, for serving
Prepare the Broth
1
Place chicken in a large stockpot and cover with cold water.
Bring to a boil slowly over medium heat. As it begins to simmer, skim off all the foam and impurities that rise to the surface (this is key for a clear broth).
Add Vegetables & Spices
2
Once the broth is clear, add onion, carrots, parsnips, celeriac, leek, garlic, herbs, and spices.
Reduce to a low simmer—the surface should barely bubble.
Cover loosely and cook for 2.5 to 3 hours, occasionally skimming and stirring gently.
Strain the Broth
3
Remove chicken and vegetables with a slotted spoon. (You may serve the meat and carrots separately as part of the meal or save them for other dishes.)
Strain the broth through a fine sieve or cheesecloth for maximum clarity.
Taste and season with salt, if needed.
Assemble & Serve
4
Boil egg noodles separately according to package instructions. Drain.
Divide noodles into bowls.
Ladle hot broth over noodles and garnish with fresh parsley.
Tips & Variations
5
For deeper flavor: Use a mix of chicken and beef bones or a roasted chicken carcass.
For richer broth: Simmer uncovered for the last 30 minutes to reduce slightly.
Clarify further: Use the traditional egg white method if you want restaurant-clear broth.
Serving Suggestions
6
Traditionally served with bread and butter or hard-boiled egg halves.
Great paired with light Polish pickles or a glass of hot tea with lemon.
Ingredients
Meat & Aromatics
1whole chicken (3.5–4 lbs / ~1.5–1.8 kg) or combination of chicken parts (legs, wings, carcass)
12cupscold water
1large onion, halved (roast or char for deeper flavor)
3carrots, peeled and halved
2parsnips, peeled and halved
½small celery root (celeriac), peeled and cut in chunks (or 2 celery stalks)
1small leek, cleaned and cut in large pieces
2clovesgarlic, crushed
3allspice berries
4whole peppercorns
2bay leaves
1small bunch fresh parsley and/or lovage, tied with kitchen twine
Salt, to taste
Noodles & Garnish
1package fine egg noodles (e.g. kluski or vermicelli), cooked separately
Chopped fresh parsley, for serving
Directions
Prepare the Broth
1
Place chicken in a large stockpot and cover with cold water.
Bring to a boil slowly over medium heat. As it begins to simmer, skim off all the foam and impurities that rise to the surface (this is key for a clear broth).
Add Vegetables & Spices
2
Once the broth is clear, add onion, carrots, parsnips, celeriac, leek, garlic, herbs, and spices.
Reduce to a low simmer—the surface should barely bubble.
Cover loosely and cook for 2.5 to 3 hours, occasionally skimming and stirring gently.
Strain the Broth
3
Remove chicken and vegetables with a slotted spoon. (You may serve the meat and carrots separately as part of the meal or save them for other dishes.)
Strain the broth through a fine sieve or cheesecloth for maximum clarity.
Taste and season with salt, if needed.
Assemble & Serve
4
Boil egg noodles separately according to package instructions. Drain.
Divide noodles into bowls.
Ladle hot broth over noodles and garnish with fresh parsley.
Tips & Variations
5
For deeper flavor: Use a mix of chicken and beef bones or a roasted chicken carcass.
For richer broth: Simmer uncovered for the last 30 minutes to reduce slightly.
Clarify further: Use the traditional egg white method if you want restaurant-clear broth.
Serving Suggestions
6
Traditionally served with bread and butter or hard-boiled egg halves.
Great paired with light Polish pickles or a glass of hot tea with lemon.
