Rosół | FoodieAtlas

Ingredients

1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
2 large carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 large onion, peeled and halved
1-2 cloves garlic, peeled and smashed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley (or a few sprigs of fresh parsley)
Salt and black pepper to taste
8 cups water
Fresh parsley (for garnish, optional)
Egg noodles or dumplings (optional, for serving)

Instructions

Prepare the Broth

In a large stockpot, combine the chicken pieces, carrots, celery, onion, garlic, bay leaf, dried thyme, dried parsley, salt, and black pepper.

Pour in the water, making sure the ingredients are fully covered.

Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, partially covered, for about 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface.

After cooking, remove the chicken pieces from the pot and set them aside. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the vegetables and solids.

Finish and Serve

Return the strained broth to the stove and bring it back to a simmer.

If desired, add egg noodles or dumplings to the broth and cook according to the package instructions or until tender.

Shred the cooked chicken meat and return it to the pot.

Adjust seasoning with additional salt and pepper if needed.

Garnish with fresh parsley before serving.