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!
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).
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.
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.
Boil egg noodles separately according to package instructions. Drain.
Divide noodles into bowls.
Ladle hot broth over noodles and garnish with fresh parsley.
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.
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.
6 servings