Rosół — Poland's classic golden chicken soup, slowly simmered with vegetables and spices for a clear, nourishing broth, served over noodles. Comforting, restorative and pure.
- 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
Tags:
SoupVideo
Preparation
- Add the chicken to a large Dutch oven or stockpot and cover with water.
- Bring to the boil and simmer for 2 to 2½ hours, skimming any impurities off the top to keep the broth clear.
- If your pot is big enough, add the vegetables and spices for the last hour of cooking. If not, cook the chicken and bones for the full time, remove them, then cook the vegetables and spices separately.
- Strain everything out of the broth.
- Bone the chicken, pulling the meat into large chunks, and slice the carrots.
- Return the chicken and carrots to the broth.
- Cook noodles according to the package instructions if using.
- Add the noodles to a bowl and top with the hot soup.
