Polish chicken noodle soup (rosół) is a chicken broth cooked with vegetables, flavoured with simple herbs and served with noodles/pasta. It's a traditional dish, nourishing, delicious and easy to make.

Top down view of Polish chicken noodle soup, rosół, in white bowl with spoon and fresh parsley in background.

Polish chicken noodle soup is called 'rosół' (pron. RO-soow) and is one of the most popular soups in Poland (sharing the limelight possibly only with barszcz). It's always been an integral part of Sunday dinners in many Polish homes (including mine), but also a staple at family celebrations and holidays.

The word 'rosół' comes from 'rozsol', which was a broth made by cooking dried, salted meat with water (the salt was used to preserve meat before the era of refrigeration). Over time vegetables and herbs were added and what was once simply a way of removing salt from meat in order to make it edible, became one of the most popular dishes in Poland.

Classic Polish chicken soup with noodles is made by simmering chicken with vegetables (known as 'włoszczyzna', consisting of carrot, onion, parsley root, celery root and leek), used in most Polish soups. A handful of herbs is added in order to complement the flavour of the vegetables and meat. Rosół soup is easy to make, doesn't require much preparation, and makes the best comfort food that's not only nutritious, but also loved by adults and children alike.

Polish chicken noodle soup ingredients and substitutions

Top down view of ingredients for Polish chicken noodle soup in individual dishes on top of black surface. — Polish chicken noodle soup ingredients.

Chicken:

I used chicken legs and wings, but you can just use 3 chicken legs or 5-6 chicken thighs, instead. You can also increase the amount of chicken, if desired. Some people use an entire chicken, which you can also do, though I recommend removing the chicken breasts (which become tough when cooked too long) and some of the skin before cooking (or your rosół might taste a little greasy). You can also add beef bones for more complexity of flavour.

Vegetables:

These include onion, carrot, celery root and parsley root (parsnip is not a suitable alternative). If you can't get parsley root increase the amount of fresh parsley, instead.

Herbs:

I used bay leaf, allspice berries, fresh parsley and lovage ('lubczyk' in Polish). This last herb can be omitted if you can't get it. Alternatively, use a small amount of chervil (½ teaspoon).

Water.
Salt and pepper: adjust the amounts to your taste.
Noodles/pasta: see Serving Suggestions below.

How to make Polish chicken soup: step-by-step

1. Cook chicken: Rinse the chicken pieces thoroughly then place in a large pot, add fresh cold water, cover and cook. When the water starts simmering skim off the white residue that will have formed on the surface.

Top down view of chicken pieces in large metal pot with water.

2. Add vegetables: Add the vegetables, bay leaf, allspice berries, lovage (if using), salt and pepper. Cover and simmer the soup for 1 hour (do not let it boil rapidly). After 30 minutes add the fresh parsley.

TIP: In the meantime cook the noodles (in salted water), strain and set aside.

Top down view of rosol soup vegetables and chicken in large pot with water.

3. Serve: Remove your rosół soup from the heat. Taste and adjust the seasoning if needed. Serve with noodles only or with slices of carrot from the soup and pieces of chicken (remove the bones before serving). Sprinkle freshly chopped parsley before serving.

TIP: As an option, you can pour the soup through a fine mesh sieve before serving.

Top down view of Polish rosol soup with vegetables, herbs and chicken pieces at the top in large pot.

Serving suggestions

Polish rosół chicken soup can be served with egg noodles, thin, long pasta such as wheat vermicelli (spaghettini, capellini or similar), but also small pasta shapes, such as shells or stars. Homemade egg drop noodles can be also used. It can also be enjoyed without the noodles, as a hot beverage served with meat stuffed pastry ('paszteciki' in Polish) or krokiety.

In some parts of Poland people also serve it with potatoes rather than pasta.

Leftover Polish chicken soup (without the noodles) can be used as a stock for other soups, such as tomato rice soup, mushroom soup and others.

Top tips for making rosół recipe

Do not allow the soup to boil rapidly.
I like to use an unpeeled onion (the peel improves the colour of the soup), but you can also halve the onion and dry toast it in a pan, before adding into the pot (for added colour).
Boil the noodles while you wait for the soup to cook.
You can serve just the broth with the noodles or with chunks of chicken and carrots.
You can add the rosół chicken to other dishes, such as chicken salad or chicken potato bake.
As an option, you can pour the soup through a fine mesh sieve before serving.
Add the noodles to individual portions - they will become too soft if left in the soup.
Freeze (without the noodles) for up to 3 months. Once defrosted, heat it up and serve with freshly boiled noodles.

See also these other traditional Polish recipes including a list of most popular dishes in Poland.

More chicken soup recipes to try next

You might also like my Polish chicken meatball soup as well as barley (krupnik) soup, also made with chicken. See also my curried chicken mulligatawny soup and chunky chicken and potato soup with vegetables.

Recipe

Keep in touch!

If you make this traditional Polish chicken soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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