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Top down view of Polish chicken noodle soup, rosół, in white bowl with spoon and fresh parsley in background.
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Polish Chicken Noodle Soup (Rosół)

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.
Course Lunch, Soup
Cuisine Polish
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 288kcal
Author Monika Dabrowski

Equipment

  • Large soup pot
  • Medium sized pot
  • Strainer

Ingredients

  • 2 chicken legs
  • 4 chicken wings
  • 2 medium carrots peeled
  • 1 medium onion unpeeled
  • 1 small leek trimmed
  • ¼ small celery root peeled
  • 1 medium parsley root (not parsnip) peeled, see *Notes
  • 6 sprigs fresh parsley plus more for garnish
  • 1 large bay leaf
  • 3 allspice berries
  • 1 teaspoon dried lovage or 4 sprigs fresh, see *Notes
  • 9 cups cold water
  • 1½-2 teaspoons sea salt and pepper to taste
  • 5.29 ounces thin egg noodles enough for 6 people, see **Notes
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.

Notes

    • 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).
    • *If you can't get parsley root add about 5 (more) sprigs of fresh parsley, instead. You can also omit the lovage if you can't get it.
    • **Serve with thin egg noodles, wheat vermicelli, other thin, long pasta shapes, or small pasta, such as shells or stars.
    • 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.
    • 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.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 516mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3846IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg