Polish Chicken Soup with Herbs

Ingredients

• 1 whole chicken (about 3-4 pounds) (1.4-1.8kg) 1 whole chicken (about 3-4 pounds) (1.4-1.8kg)
• 10 cups (2.4 liters) water 10 cups (2.4 liters) water
• 1 large onion, peeled and quartered 1 large onion, peeled and quartered
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 3 cloves of garlic, minced 3 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 dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the chicken and reduce the heat to a simmer. Skim off any foam that rises to the surface.
2. 2.
   Add the onion, carrots, celery, garlic, parsnip, leek, bay leaf, thyme, marjoram, parsley, salt, and black pepper to the pot.
3. 3.
   Simmer the soup for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
5. 5.
   Strain the soup to remove the vegetables and herbs, leaving only the clear broth.
6. 6.
   Return the broth to the pot and add the shredded chicken back in. Heat the soup until warmed through.
7. 7.
   Serve the Rosół z kury hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — Use a whole chicken for the best flavor and texture. Make sure to remove the skin before adding it to the soup to reduce the fat content.
• Herbs — Feel free to use fresh herbs instead of dried ones for a more intense flavor. Add them towards the end of cooking for the best results.

Tips & Tricks

• For a richer flavor, you can roast the chicken before adding it to the soup.
• If you prefer a clearer broth, you can strain it multiple times or use a cheesecloth.
• Customize the soup by adding your favorite vegetables, such as mushrooms or potatoes.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Rosół z kury in bowls, garnished with fresh herbs such as parsley or dill. It pairs well with crusty bread or traditional Polish rye bread.

Presentation advice

To enhance the presentation, serve the soup in traditional Polish soup bowls or rustic ceramic bowls. Add a sprig of fresh herbs on top for an extra touch of color.