Traditional Polish Chicken Soup

Ingredients

• 1 whole chicken (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken (about 3-4 pounds) (1.4-1.8 kg)
• 10 cups (2.4 liters) water 10 cups (2.4 liters) water
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 1 onion, peeled and quartered 1 onion, peeled and quartered
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 parsnip, peeled and chopped 1 parsnip, peeled and chopped
• 1 leek, cleaned and sliced 1 leek, cleaned and sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken and cover it with water. Bring to a boil over medium heat.
2. 2.
   Skim off any foam that rises to the surface. Reduce the heat to low and let it simmer for about 1 hour, skimming occasionally.
3. 3.
   Add the carrots, celery, onion, garlic, parsnip, leek, bay leaf, thyme, and peppercorns to the pot. Simmer for another hour, until the chicken is tender and the flavors have melded together.
4. 4.
   Remove the chicken from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Season with salt to taste. Simmer for an additional 10 minutes.
6. 6.
   Remove the bay leaf and serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Use a whole chicken for the best flavor. You can also use chicken parts like thighs or drumsticks if preferred.
• Parsley — Fresh parsley adds a vibrant touch to the soup. Add it just before serving for a burst of freshness.

Tips & Tricks

• For a richer flavor, you can roast the chicken before adding it to the pot.
• If you prefer a clearer broth, strain the soup through a fine-mesh sieve before serving.
• Serve the soup with a side of crusty bread for a complete meal.

Serving advice

Serve the Rosół hot in bowls, garnished with fresh parsley. It can be enjoyed as a starter or a main course.

Presentation advice

To enhance the presentation, arrange some shredded chicken, carrots, and parsley on top of the soup. Serve it in beautiful soup bowls or traditional Polish ceramic bowls for an authentic touch.