Rosol is a traditional Polish chicken soup. It is a clear, flavorful broth with tender chicken and vegetables. This recipe guides you through making a classic and comforting version.
Place the 4 chopped chicken legs into a large Dutch oven or stock pot.2. Add enough cold water to completely cover the chicken.3. Place the pot on high heat and bring the water to a rolling boil.4. Reduce the heat to low. The soup should maintain a gentle simmer.5. Simmer the chicken for 2 hours to 2 hours and 30 minutes. During this time, use a spoon to remove any foam or impurities that rise to the surface. This helps create a clear broth.6. Choose one of the following options: A. If your pot is large enough to hold additional ingredients, add the 2 large onions, 5 chopped carrots, 1 chopped leek, 1 small celery, 0.25 cabbage, 1 whole clove, 1 teaspoon allspice, 2 bay leaves, 4 sprigs parsley, 4 sprigs dill, 1 teaspoon pepper, and 1 tablespoon salt to the pot after the chicken has simmered for 1 hour. Continue to simmer for the remaining 1 to 1.5 hours (for a total chicken cooking time of 2-2.5 hours) with all ingredients together. B. If your pot is not large enough for all ingredients, proceed as follows: After the chicken has simmered for 2 to 2.5 hours, carefully remove all chicken legs from the pot. Set them aside to cool. Add the 2 large onions, 5 chopped carrots, 1 chopped leek, 1 small celery, 0.25 cabbage, 1 whole clove, 1 teaspoon allspice, 2 bay leaves, 4 sprigs parsley, 4 sprigs dill, 1 teaspoon pepper, and 1 tablespoon salt to the broth in the pot. Simmer the vegetables and spices in the broth for 1 hour, or until the vegetables are tender.7. Once simmering is complete (either Option A or B), carefully remove the chicken legs (if still in the pot from Option A) and the carrots (if you wish to include them in the final soup) from the pot. Place them on a separate plate.8. Pour the remaining broth and solids through a fine-mesh sieve or colander into a clean bowl. Discard all solids that remain in the sieve (onions, leek, celery, cabbage, clove, allspice, bay leaves, parsley, dill). You should now have a clear chicken broth.9. Once the chicken legs are cool enough to handle, remove the meat from the bones. Discard the bones and skin. Shred or cut the chicken meat into large chunks.10. Slice the cooked carrots (that you set aside in step 7) into rounds.11. Return the shredded chicken meat and sliced carrots to the clear broth.12. If using noodles, cook them separately according to package instructions.13. To serve, place cooked noodles (if using) into a bowl. Ladle hot Rosol soup over the noodles.