This nourishing Polish chicken soup (rosol) is a traditional recipe, the perfect healthy comfort food to enjoy on a cold day. It requires few ingredients, no chopping and is super easy to make.
Polish chicken soup (rosol) was an integral part of most Sunday lunches throughout my childhood. These days I tend to cook more vegetable based soups and make chicken soup only occasionally, but whenever I do I am the best mum in the world! What is it about chicken soup that appeals to children so much? (And not just my own!)
Equipment you'll need
- Kitchen scale/measuring cup
- Cutting board and knife
- Large pot and spoon
- Saucepan for cooking the pasta and strainer
How to make Polish chicken soup: step-by-step
This recipe for chicken noodle soup is a low-fat, simplified version of the soup I ate as a child. I used chicken thighs but without the skin.
This rosol soup is also simple and doesn't require any chopping or blending, so it's not labour intensive. Which is not very common for a dish that's made completely from scratch!
1.To make Polish rosol first place the chicken in a large pot, add half the water, bring to a boil and skim off the white residue.
2. In the meantime prepare the rest of the ingredients.
3. When the soup starts boiling place all the ingredients in the pot, cover, bring to the boil again, then simmer gently, partly covered, for about 50 minutes.
4. Use either broth or enjoy this soup chunky - remove the chicken and vegetables from the pot, chop up and place back in the pot.
5. Serve with vermicelli pasta (or similar).
Enjoy this old classic on a cold rainy day (we've had plenty of those recently!) with cooked vermicelli and plenty of black pepper. Don't forget to garnish generously with parsley.
I usually don't add stock cubes to my dishes and this chicken noodle soup from scratch is no exception. The combination of the chicken, vegetables and herbs used in this soup creates a tasty stock, so there is no need to add anything else. I used a bit of turmeric for colour but you don't have to.
Top tips for making rosol recipe
- Do not allow the soup to boil too rapidly as it may become murky. Simmer it gently.
- Traditional rosol soup recipes usually include parsley root (not the same as parsnip), but I used parsley instead as parsley root is hard to find outside of Poland.
- I added a little turmeric for colour but you can omit it if you prefer.
- You can serve just the broth with the vermicelli or with chunks of chicken and vegetables. Once the soup is ready take the chicken and vegetables out of the pot, chop them up and place back in the pot.
- If you prefer to serve just the broth you can add the chicken into other dishes, such as chicken quinoa salad or easy lemon chicken potato bake.
- Add the pasta to individual portions - it will become too soft left in the soup.
- Freeze portions for up to 3 months.
You might also like
- Simple Borscht Recipe (Vegetarian Barszcz)
- Polish Sauerkraut Vegetable Kapusniak Soup
- Polish Dill Pickle Soup (Ogorkowa)
- Beet Greens Vegetable Soup
- Polish Chicken Meatball Soup
More Chicken Soup Recipes
Another simple chicken noodle soup recipe you might like is chicken zoodle soup. It is made with less wheat vermicelli and includes veggie noodles. Check out also curried sweet potato chicken mulligatawny soup with spinach as well as chunky chicken and potato soup with vegetables. You might also like Polish krupnik (barley) soup.
Check out also this collection of 13 healthy easy one pot chicken recipes. You might also enjoy this collection of over 12 creamy vegan soups.
Keep in touch!
Have you made this Polish chicken soup? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Polish Chicken Noodle Soup (Rosol)
Ingredients
- 2 chicken legs or 3 thighs without the skin
- 1 medium carrot peeled
- 1 medium onion peeled
- 1 small leek
- 2.47 ounces (70 g) celeriac/celery root small piece, peeled
- 0.71 ounces (20 g) parsley small bunch, plus more for garnish
- 1 bay leaf
- 2 allspice berries
- ½ tablespoon coarse sea salt and plenty of black pepper
- 5½ cups (1350 ml) water
- ⅓ teaspoon turmeric optional (adds colour)
- Cooked vermicelli enough for 4-6 people
Instructions
- Place the chicken in a large pot and add half the water. Cover and bring to boil. Remove the lid and skim off the white residue that will form on the surface as it cooks. Ensure the soup only simmers gently.
- Add the remaining water and the rest of the ingredients. Cover, leaving a little opening and simmer for about 50 minutes (try not to allow the soup to cook too rapidly as the broth may become cloudy).
- Remove from the heat. Serve with cooked vermicelli and garnish with freshly chopped parsley
Notes
- Do not allow the soup to boil too rapidly as it may become murky. Simmer it gently.
- Traditional rosol soup recipes usually include parsley root (not the same as parsnip) but I used parsley instead as parsley root can be hard to find outside of Poland.
- I added a little turmeric for colour but you can omit it if you prefer.
- *Optional: add about 2 teaspoons of dried lovage (or 2 tbsp fresh) into the rosol as it's cooking. This herb can be hard to come by so don't worry if you can't get it, your soup will still be delicious without it.
- You can serve just the broth with the vermicelli or with chunks of chicken and vegetables. Once the soup is ready take the chicken and vegetables out of the pot, chop them up and place back in the pot.
- If you prefer to serve just the broth you can add the chicken into other dishes, such as chicken quinoa salad or easy lemon chicken potato bake.
- Add the pasta to individual portions - it will become too soft left in the soup.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Toni
I have made this recipe so many times over the past year and I can safely say it's a family favourite! We don't eat meat so I make a vegan chicken version with a quality vegan chicken stock (better than boullion chickenless). Thank you so much for the recipe 🙂
Monika
Thank you for your feedback. I have to admit I never thought this recipe could be made vegan, glad it turns out well for you:)
Susan Panny
We use saffron, rather than turmeric for color. (Also use a rib of celery). Dill, instead of parsley for garnish, is also a variation...
Monika
Sounds tasty. Thanks for the feedback:)
ona
Wygląda dobrze ale jak przeczytałam w składzie listek i ziele to juz przestało mi sie podobać , te przyprawy dobre są do galarety i innych zup ale NIGDY do rosołu !
Rubi Kaur
I think the size of chicken breasts has changed dramatically since Julia Child's day, which could account for some of her shorter cook time.
Monika
I am sure you are right although I wasn't following her recipe. If you cut the chicken breast in half, as I suggested in the recipe, you will be able to reduce cooking time:)
regs
simple yet elegant presentation, love it
monidab@gmail.com
Thanks:)
Hayley (@SnapHappyBakes)
You cannot beat a great bowl of healthy soup! Yum. #CookBlogShare
monidab@gmail.com
Thanks Hayley :O)
hijackedbytwins
You simply cannot beat a good home cooked chicken soup. This one looks and sounds lovely. Thank you for sharing with #CookBlogShare x
monidab@gmail.com
Thank you Kirsty:)
JBS
Lovely recipes - anything with apricot kernels ?
monidab@gmail.com
Perhaps in future recipes:)
Honest Mum
Wow that looks delicious! x
monidab@gmail.com
Thanks Vicky:)