Best Polish Chicken Noodle Soup Recipes

TRADITIONAL POLISH CHICKEN SOUP ROSOL RECIPE

Steps:

• Wash the chicken and put it into the big pot (cut into smaller parts if necessary).
• Cover the chicken with cold water and bring to an almost-boil (the soup CANNOT start boiling otherwise it will lose its taste).
• If you notice white/dark foam gather at the top of the soup, collect it with a tablespoon and throw it away. It's called szumy and it's completely normal that you have it in your soup.
• When there is no more szumy left, peel or wash all the vegetables and put them into the rosol soup.
• Add herbs and spices (without salt and pepper).
• Let the soup simmer for 2-10 hours. The longer you cook, the better the soup will taste.
• When the rosol soup is ready, strain all the ingredients out of the broth.
• Add salt and pepper.
• Cook noodles (or other add-ons) separately and put them in the bowls.
• Pour the rosol soup into the bowls and sprinkle with chopped parsley.

ROSOL (POLISH CHICKEN SOUP)

Steps:

• Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks.
• Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
• Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
• Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
• Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
• Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl.
• Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!

POLISH CHICKEN SOUP

Steps:

• Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
• After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
• Remove the chicken and allow to cool.
• Remove the allspice and bay leaf with a slotted spoon and discard.
• Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
• Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
• Season to taste with salt and pepper.
• Add the parsley; stir.
• Serve with egg noodles.
• Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.

POLISH CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
• Stir in chicken broth and simmer until vegetables are tender.
• Add noodles, chicken, and gravy; heat through.
• Season with dill and salt and pepper to taste.