Name: Traditional Polish Chicken Soup (Rosół)
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 1 piece Whole chicken; 3 liters Water; 3 pieces Carrots; 1 piece Parsley root (or parsnip); 0.25 piece Celery root (celeriac); 0.5 piece Leek; 1 piece Yellow onion (peeled); 7 pieces Black peppercorns; 1-2 tablespoon Salt; 1 bunch Fresh parsley; 250 grams Egg noodles

Traditional Polish Chicken Soup (Rosół)

A comforting traditional Polish chicken soup with a golden, crystal-clear broth and tender noodles. Rosół is often called “the queen of Polish soups,” loved for its rich, meaty flavor and soothing qualities . It’s a Polish family staple – typically served for Sunday dinner or at celebrations – and is even believed to help cure the common cold. This classic recipe follows authentic Polish methods, slow-simmering chicken (and a bit of beef for extra depth) with aromatic vegetables to create an ultra-flavorful, restorative soup.

By Damian Mroczkowski

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Instructions

Prepare the meat

Rinse the whole chicken under cold running water. Place it in a large soup pot and pour in 3 liters of cold water, making sure the chicken is fully submerged.

Slowly heat and skim

Place the pot over medium heat and slowly bring it to a gentle simmer. As foam appears on the surface, carefully skim it off with a spoon. Reduce the heat to low so the soup barely simmers.

Char the onion

Peel the onion and place it directly over a gas burner flame. Char it until the surface is well blackened on all sides. This step gives the broth its traditional golden color and deep aroma.

Add vegetables and seasoning

Add the carrots, parsley root (or parsnip), celery root, leek, charred onion, black peppercorns, and salt to the pot. Do not stir excessively.

Simmer gently

Partially cover the pot with a lid and let the soup simmer very gently for 2–2.5 hours. The broth should never boil — only a few small bubbles should appear on the surface.

Strain the broth

Remove the chicken and vegetables. Strain the broth through a fine-mesh sieve to achieve a clear, golden soup. Taste and adjust salt if needed.

Cook noodles separately

Cook the egg noodles in salted water according to package instructions. Drain and set aside. Noodles should always be cooked separately to keep the broth clear.

Serve

Place noodles into serving bowls, pour hot broth over them, and garnish with freshly chopped parsley. Serve immediately.

💡 Tips & Variations

Cooking Tips (UPDATED) • Minimal spices = pure flavor This version relies entirely on meat quality, vegetables, and time, which is how rosół was traditionally prepared in many Polish homes. • Charred onion is essential Charring the peeled onion directly over gas is a key traditional step — it enhances color naturally without spices. • Low heat is the secret Never boil rosół. A slow simmer guarantees clarity and a clean, refined taste. • Next-day soup This broth tastes even better the next day and can be reused for tomato soup (Polish pomidorowa).