I finally perfected my Polish Chicken Soup Recipe using one unassuming trick that quietly changes the whole broth, and I’m eager to show you.

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I never believed a simple Polish Chicken Soup Recipe could quietly rearrange an afternoon, but rosoł does. I picture a whole chicken with carrots in the pot and suddenly ordinary time feels important, memories surface, and you want to call someone.

It’s not fancy, its power is in patience and small things, and yes I mess it up sometimes, too salty or too bland, but thats what makes it human. I also like to imagine serving it with Easy Homemade Noodles For Soup, or just ladling straight into a bowl and watching people settle, probably thinking of their own family kitchens.

Ingredients

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Whole chicken: rich protein, makes a silky savory broth, adds body and comfort flavor.
Carrots: add natural sweetness, beta carotene and fiber, brighten color and aroma.
Onion: gives savory depth, some sweetness when simmered, contains antioxidants.
Leek: mild oniony flavor, light sweetness, adds delicate aroma to the broth.
Celery root: earthy aromatic, adds savory depth and slight celery note, fiber rich.
Parsley: fresh herb, vitamin C and K, brightens heavy broth, used at end.
Black pepper and allspice: warm aromatic spices, give gentle heat and savory complexity.

Ingredient Quantities

1 whole chicken about 3 to 4 lb (1.4 to 1.8 kg)

3 liters cold water

3 medium carrots peeled

1 medium parsnip peeled

1 small celery root (celeriac) about 200 g peeled

1 medium parsley root peeled

1 large yellow onion peeled

1 leek white part only

2 bay leaves

10 whole black peppercorns

4 whole allspice berries

1 1/2 teaspoons fine salt

1 small bunch fresh flat-leaf parsley

200 g thin egg noodles or kluski (optional)

1 small bunch fresh dill (optional)

How to Make this

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1. Put the whole chicken in a large pot and cover with 3 liters cold water, bring up slowly to a gentle simmer over medium heat, then reduce to the lowest simmer you can keep; starting cold and going slow helps a clear, tasty broth.

2. While the pot warms, char the large peeled yellow onion halves in a dry skillet or directly over a gas flame until the cut side is darkened, it adds color and depth; add the charred onion to the pot along with the white part of the leek.

3. Add the peeled carrots, parsnip, celery root, parsley root (all in large pieces), 2 bay leaves, 10 whole black peppercorns, 4 allspice berries and 1 1/2 teaspoons fine salt; do NOT stir, just let everything settle.

4. As it comes to a simmer you will see foam and scum rise, scoop that off with a ladle or skimmer for the first 20 to 30 minutes, then only occasionally skim after that so the broth stays clear.

5. Keep the soup at a very gentle simmer for about 1 hour 45 minutes to 2 hours total for a
1.4 to
1.8 kg chicken, cook longer if you like stronger flavor; avoid boiling which makes cloudy broth and tough meat.

6. Ten minutes before you finish simmering, add the small bunch of fresh flat leaf parsley to the pot for fresh green flavor, do not boil it for too long or the flavor will fade.

7. When done, carefully remove the chicken to a cutting board, let it cool a bit, pick or shred the meat from the bones and reserve for serving; strain the broth through a fine sieve or cheesecloth into another pot to remove solids and any tiny bits.

8. Taste the strained broth and adjust seasoning with a little more salt if needed; if you want a leaner soup, cool the broth in the fridge and skim the fat from the surface before reheating.

9. If using noodles, cook 200 g thin egg noodles or kluski separately in salted water according to package, drain and divide into bowls, add shredded chicken, ladle hot strained broth over, sprinkle chopped parsley and optional chopped dill on top and serve right away.

Equipment Needed

1. Large heavy stock pot, about 6 quart, for simmering the whole chicken and making the broth
2. Slotted spoon or skimmer to scoop foam and scum off the surface, dont stir the pot
3. Large dry skillet or gas flame grate to char the onion halves
4. Sharp chefs knife and sturdy cutting board to peel veg, carve and shred the chicken
5. Fine mesh sieve or cheesecloth plus a second pot or large bowl to strain the broth
6. Ladle and tongs to lift the chicken out and to serve the soup into bowls
7. Medium pot and colander to cook and drain the noodles separately
8. Measuring spoons and a kitchen timer to keep the simmer gentle and seasoning accurate

FAQ

Q: How long should I simmer the whole chicken for a good Rosół? A: Simmer gently for about 1.5 to 2 hours for a 3 to 4 lb chicken until the meat is tender and falling from the bone. If you want a deeper flavour you can go up to 3 hours but keep the heat low and just a gentle simmer, no hard boiling.

Q: How do I get a clear broth? A: Start with cold water, skim the gray foam from the surface in the first 20 to 30 minutes, and avoid stirring. Keep it at a very gentle simmer. Strain the soup through a fine sieve or cheesecloth before serving and chill briefly to let fat rise so you can skim it off if you want extra clarity.

Q: Can I use chicken parts instead of a whole chicken? A: Yes. Thighs, drumsticks and wings with some bones work great. Use roughly the same total weight as the whole chicken and simmer about the same time, maybe a little longer if you mostly use raw bones to extract more collagen.

Q: When should I add salt and fresh herbs? A: Add about 1.5 teaspoons of salt early on as the recipe says, then taste and adjust at the end. Whole spices like peppercorns and allspice go in at the start. Add the parsley bunch and fresh dill only in the last 10 minutes so they stay bright and fresh.

Q: Should I cook the egg noodles in the soup or separately? A: Cook noodles or kluski separately. If you cook them in the broth they will soak up liquid and make it cloudy, and the soup will get starchy. Spoon the hot soup over the noodles in each bowl just before serving.

Q: How do I store and reheat Rosół? A: Cool it quickly and refrigerate in airtight containers for 3 to 4 days, or freeze up to 3 months. Reheat slowly over low heat until steaming but not rolling boil, taste and adjust salt after reheating. If frozen, thaw overnight in the fridge first.

Rosół Recipe (Polish Chicken Soup) Substitutions and Variations

Whole chicken: use 1.2–1.6 kg bone-in pieces (thighs + drumsticks) or a mix of wings and thighs if you dont have a whole bird; cook about 45–60 min instead of longer for a whole chicken, same rich broth.
Celery root (celeriac): substitute with 2–3 celery stalks plus a small potato for body, or use extra parsley root if you want that earthy depth, add them with the other veggies.
Parsnip: replace with 1 medium turnip or 1 small rutabaga, or just use 2 extra carrots for sweetness, flavor will be slightly different but still traditional-tasting.
Egg noodles / kluski: swap for spaetzle, wide tagliatelle, short pasta like orzo/elbow, or serve with cooked rice or boiled potatoes if you prefer, add to bowls just before serving so they dont soak up all the broth.

Pro Tips

1) Keep it at the gentlest simmer you can manage, start cold and bring up slow, and dont let it boil; a hard boil will make the broth cloudy and the meat tough. Use a very low flame and a lid slightly ajar so it barely moves, and skim the scum mainly in the first 20 to 30 minutes.

2) For deeper color and richer flavor, char the onion well and consider roasting the chicken halves or bones in a hot oven for 20 to 30 minutes before simmering. You can also stir in a teaspoon of tomato paste into the pot at the start for extra umami, just dont overdo it or the flavor will overpower the clean broth.

3) Add a splash (about 1 tablespoon) of apple cider vinegar or white wine vinegar to the cold water before heating, it helps pull minerals and gelatin from the bones so you get a fuller mouthfeel. Be careful with salt though, the broth concentrates as it reduces so under-salt early, then fix seasoning at the end.

4) Cook noodles separately and keep them apart from the broth until serving so they dont go mushy, then assemble bowls with noodles and shredded chicken and ladle very hot strained broth over right before serving. If you want a leaner bowl, chill the broth, skim the fat, reheat gently and serve.