Polish Chicken Broth (Rosół)Beginner
ChickenMain dishPolishSoups

Polish Chicken Broth (Rosół)

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Chicken broth is a clear soup prepared by slowly simmering chicken with root vegetables and spices. Long, gentle cooking extracts flavor while keeping broth clear and aromatic. Served hot, often with noodles, this soup is a common first course and comfort dish.

By Karel R.
Total2 hrs 15 mins
Prep15 mins
Cook2 hrs
Servings6
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Place chicken pieces in a large pot. Pour in cold water so meat is fully covered.

  2. Place pot over low heat and bring to a very gentle simmer. Do not let broth boil rapidly. Skim foam from surface as it appears.

  3. Peel carrots, parsley root, and celery root. Add vegetables whole or cut into large pieces. Add onion (halved), garlic, bay leaves, allspice, and peppercorns.

  4. Cook uncovered on very low heat for about 2 hours. Liquid should barely move during cooking. Avoid stirring.

  5. Add salt near end of cooking. Taste and adjust seasoning.

  6. Remove meat and vegetables. Strain broth if needed. Serve with chopped (cooked in dish) carrot and chunked chicken. Serve hot with noodles and chopped parsley if desired. ENJOY!

Cook’s note

Slow cooking keeps broth clear.
Cold water helps extract flavor from meat and bones.
Do not boil vigorously.
Broth tastes best after resting for a few minutes before serving.

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