Rosół
A clear and fragrant Polish chicken soup made by simmering chicken with vegetables and aromatic herbs. This comforting classic is often served with egg noodles or rice.
Ingredients
- 4 lbs whole chicken (about 4 lbs)
- 4 quart water
- 2 large carrots, cut into chunks
- 1 medium parsnips, cut into chunks
- 4 celery stalks, cut into chunks
- 1 medium onion, halved
- 2 bay leaves
- 8 black peppercorns
- 2 tsp salt
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Instructions
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1
Place 4 lbs whole chicken (about 4 lbs) in a large pot and cover with 4 quart water. Bring to a simmer and skim off any foam that rises to the top.
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2
Add 2 large cut into chunks carrots, 1 medium cut into chunks parsnips, 4 cut into chunks celery stalks, 1 medium halved onion, 2 bay leaves, 8 black peppercorns, and 2 tsp salt.
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3
Simmer gently for 1.5 to 2 hours until the chicken is very tender and the broth is clear and flavorful.
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4
Remove the chicken from the broth and let cool slightly. Strain the broth through a fine-mesh sieve, discarding vegetables.
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5
Shred the chicken meat, discarding skin and bones.
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6
Return the shredded meat and strained broth to the pot.
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7
Season with 2 tsp salt and pepper to taste. Stir in 2 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill.
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8
Simmer for 5 to 10 minutes to allow flavors to meld.
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9
Serve hot, optionally with egg noodles or rice on the side.