Name: Rosol (Polish Chicken Soup)
Yield: 4 servings
Cuisine: Polish
Ingredients: 4 Chopped Chicken Legs; 2 large Onions; 5 chopped Carrots; 1 chopped Leek; 1 small Celery; 1/4 Cabbage; 1 whole Cloves; 1tsp Allspice; 2 Bay Leaf; 4 sprigs Parsley; 4 sprigs Dill; 1 tsp Pepper; 1 tbs Salt

Chicken

4 servings

366 cal/serving

Instructions

Step 1

Place chicken in a large Dutch oven or stockpot

Chicken Legs

Step 2

Cover chicken with water

Step 3

Bring to a boil, then simmer 2 to 2½ hours, skimming impurities to clarify the broth

Step 4

If the pot fits, add onions, carrots, leek, celery, cabbage, cloves, allspice, bay leaves, parsley, dill, pepper, and salt for the last hour

OnionsCarrotsLeekCeleryCabbageClovesAllspiceBay LeafParsleyDillPepperSalt

Step 5

If the pot is too small, continue cooking chicken and bones for the full time, then remove chicken and simmer the vegetables and spices separately for about 1 hour

OnionsCarrotsLeekCeleryCabbageClovesAllspiceBay LeafParsleyDillPepperSalt

Step 6

Strain solids from the broth

Step 7

Bone the chicken and pull the meat into large chunks

Chicken Legs

Step 8

Slice the carrots

Carrots

Step 9

Return the chicken and carrots to the strained broth

Chicken LegsCarrots

Step 10

Cook noodles according to package instructions if using them

Step 11

Place noodles in bowls and ladle hot soup over them