Rosół
Clear golden chicken broth with fine noodles.
About Rosół
Chicken and vegetables are simmered slowly into a clear, golden, deeply flavoured broth served over thin noodles. It is the traditional start to the Polish Sunday dinner.
🏛️ History & Culture
Rosół, Poland's quintessential clear chicken soup, has roots that are debated among food historians. Some trace its lineage to medieval Polish court broths influenced by Eastern and Central European cooking, while others point to its modern form emerging in the 19th century as a festive, nourishing dish. Despite these questions, it is universally recognized as a staple of Polish home cooking, traditionally served as the first course of Sunday dinner.
Regional variations exist, with some versions using beef or veal alongside chicken, and others adding herbs like lovage or marjoram for depth. The soup carries deep cultural significance, symbolizing family warmth and hospitality—often prepared for holidays, gatherings, and as a remedy for illness. Its clear, golden appearance and slow-simmered flavor remain a cherished comfort food across Poland, transcending social and generational divides.
🍳 How to make Rosół
AI-assisted, not kitchen-testedRosół (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 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 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 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 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 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 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 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.
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✅ Before you go to Poland
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