Rosół

Rosół (Polish Chicken Noodle Soup)

The Sunday-lunch cornerstone of Polish home cooking: a long-simmered, clear golden broth poured over thin egg noodles. Patience on the stove does all the work here.

Prep

20 min

Cook

180 min

Total

200 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1.5 kg (about 3¼ lb) chicken pieces, bone-in and skin-on, a mix of backs, wings and a leg gives the richest broth
• •2 whole (2 medium) carrots
• •2 stalks celery
• •1 medium yellow onion, unpeeled, charred on a dry pan or over a flame for colour
• •1 small leek, halved and rinsed
• •1 whole (1 head) garlic, crushed, skin on
• •1 bay leaf bay leaf
• •6 whole allspice berries (ziele angielskie), do not substitute with mixed spice
• •1 tsp black peppercorns
• •15 g (about 1 cup loosely packed) fresh parsley stems, plus 2 tbsp chopped leaves to finish
• •20 g (about 1 tsp) fine sea salt, adjust to taste
• •3 L (about 12½ cups) cold water, must be cold so the broth clarifies
• •250 g (about 9 oz) thin egg noodles, use Polish wiórka or any fine egg noodles; cook separately so the broth stays clear

Steps

1. 1 Place the chicken in a large stockpot, cover with the cold water and bring slowly to a boil over medium heat. As soon as the surface foams, skim off every trace of scum with a flat spoon; this step is what gives rosół its signature clarity.
2. 2 Once the foam is gone and the liquid is at a bare tremble (do not let it boil), add the carrots, celery, leek, charred onion, garlic, bay leaf, allspice, peppercorns and parsley stems. Season lightly with about half the salt.
3. 3 Simmer uncovered, very gently, for 2½ to 3 hours. The surface should only shiver; a rolling boil will cloud the broth. Skim any fat or foam that rises during the first hour.
4. 4 After about 2 hours, the chicken should pull easily from the bone and the carrots should be tender. Cook the noodles in a separate pot of well-salted water until just done, then drain and rinse briefly under warm water to stop them cooking.
5. 5 Lift out the chicken and vegetables. Strip the meat from the bones (discard skin and bones) and slice the carrots into coins for serving. Strain the broth through a fine sieve lined with muslin or a clean tea towel, taste and adjust salt.
6. 6 Doneness / safety: poultry must reach 75°C / 165°F at the thickest part of the thigh. Reheat any leftovers to a full rolling boil before serving.
7. 7 To serve, put a nest of noodles and a few carrot coins in each warm bowl, add some shredded chicken, then ladle the hot, clear broth over the top. Finish with a generous scatter of chopped parsley. Serve immediately.