Rosół (Polish Chicken Soup)

An aromatic traditional Polish soup with tender chicken, vegetables, and fragrant spices. This is a true comfort soup, perfect for the family table.

Ingredients

• 4 pcs Chicken legs
• 2 pcs Onion
• 5 pcs Carrot
• 1 pcs Leek
• 1 pcs Celery
• 0.25 pcs Cabbage
• 1 clove Cloves
• 1 tsp Allspice berries
• 2 pcs Bay leaf
• 4 pcs Parsley
• 4 pcs Dill
• 1 tsp Black pepper
• 1 tbsp Salt

Instructions

1. Place the chicken legs in a large pot or Dutch oven and cover completely with cold water.
2. Bring to a boil, then reduce the heat and simmer gently for 2–2.5 hours, occasionally skimming off foam and impurities from the surface of the broth to obtain a clear soup.
3. One hour before the cooking is complete, add the onion, carrot, leek, celery, cabbage, cloves, allspice berries, bay leaf, and black pepper to the pot. If space in the pot is limited, cook the vegetables and spices separately after removing the chicken and bones from the broth.
4. Strain the broth through a sieve, removing all vegetables and spices.
5. Separate the meat from the bones, breaking down the chicken into large pieces. Slice the carrot into thin slices.
6. Return the chicken meat and carrot to the strained broth. Add the parsley and dill, season with salt and pepper to taste.
7. If desired, cook the pasta separately according to the package instructions. Place it in a bowl and pour the hot soup over it before serving.