Chicken noodle rosol soup in orange bowl with spoon and parsley on green cloth.

Polish Chicken Noodle Soup (Rosol)

This Polish Chicken Noodle Soup (Rosol) is a traditional Polish dish, nourishing and healthy, the perfect comfort food to enjoy on a cold day.
Course Chicken, Lunch, Soup
Cuisine East European, Polish
Keyword chicken, rosol, soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 94kcal
Author Monika Dabrowski


  • 2 chicken legs or 3 thighs without the skin
  • 1 medium carrot peeled
  • 1 medium onion peeled
  • 1 small leek
  • 70 g a small piece of celeriac peeled
  • 15 g parsley small bunch, plus more for garnish
  • 1 bay leaf
  • 2 allspice berries
  • 1/3 tsp turmeric adds colour
  • 1/2 tbsp coarse sea salt and plenty of black pepper
  • 5.5 cups water
  • Cooked vermicelli enough for 4-6 people


  • 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


  • Do not allow the soup to boil too rapidly as it may become murky. Simmer it gently.
  • Traditional rosol soup recipes usually include parsnip but Polish parsnip, but I used parsley instead as Polish parsnip is a little different than the parsnip variety 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 individual portions for up to 3 months.


Serving: 1serving | Calories: 94kcal | Carbohydrates: 7g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 789mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2604IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg