Polish Rosół with Chicken and Parsley

Name: Polish Rosół with Chicken and Parsley
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1 whole chicken (about 4 lbs); 2 large carrots; 1 parsnip; 1 large onion; 3 cloves garlic; 2 stalks celery; 8 cups water; Salt and pepper; 1 leek; 2 medium potatoes; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 tablespoon fresh parsley

A comforting and aromatic chicken soup

Rosół is a traditional Polish chicken soup, rich in flavor, and often enjoyed on chilly days. This comforting dish combines the warmth of chicken broth with the freshness of vegetables and a hint of parsley. Perfect as a hearty meal or a starter for a dinner party.

3 h
6
Intermediate

Ingredients

For the Broth

1 whole chicken (about 4 lbs)

cleaned and cut into parts

2 large carrots

peeled and roughly chopped

1 parsnip

peeled and roughly chopped

1 large onion

halved

3 cloves garlic

peeled

2 stalks celery

roughly chopped

8 cups water

Salt and pepper

to taste

For the Vegetables

1 leek

sliced

2 medium potatoes

peeled and diced

1 bay leaf

1 teaspoon whole black peppercorns

1 tablespoon fresh parsley

chopped

Preparation

Preparing the Broth

Combine Ingredients

Place chicken pieces in a large pot and cover with 8 cups of water.

Add Vegetables

Add carrots, parsnip, onion, garlic, and celery to the pot.

Bring to a Boil

Bring to a boil, skimming off any foam that forms on the surface.

Preparing the Vegetables

Add Vegetables

Add sliced leek, diced potatoes, bay leaf, and peppercorns to the simmering broth.

Season

Season with salt and pepper to taste.

Simmer

Allow the broth to simmer gently for 2 hours to develop flavors.

Cooking Process

Simmering the Broth

Allow the soup to gently simmer for at least 2 hours.

Straining the Broth

Once cooked, strain the broth to remove chicken bones and vegetables for a clear soup.

Final Touch

Return the strained broth to the pot, add chopped parsley, and adjust seasoning.

Plating & Serving