Entree: Poland – Rosół (Polish clear chicken soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 3 1/2 lb total
- 10 cups (2,400 ml) water
- 3 medium carrots, approx. 9 oz, peeled and halved
- 2 stalks celery, approx. 4 oz, halved
- 8 oz wide egg noodles
- 1 1/2 tsp salt, divided
- 1/2 tsp ground black pepper, divided

Show original ingredient measurements

- 1 whole chicken, approx. 3 1/2 lb (1.6 kg) total
- 10 cups (2,400 ml) water
- 3 medium carrots, approx. 9 oz (255 g), peeled and halved
- 2 stalks celery, approx. 4 oz (115 g), halved
- 8 oz (225 g) wide egg noodles
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) ground black pepper, divided

Instructions

Gram weights below are shown as approximate US weights.

1. Place the whole chicken in a large stockpot and add the 10 cups (2,400 ml) water. Add 1 tsp of the salt and 1/4 tsp of the ground black pepper.
2. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam or impurities from the surface with a spoon.
3. Add the halved carrots and celery to the pot. Partially cover and simmer gently until the chicken is cooked through and very tender, about 45–60 minutes.
4. Carefully lift the chicken from the pot onto a cutting board and set aside to cool slightly. Continue to simmer the broth uncovered for 10–15 minutes to concentrate the flavor. Taste and add the remaining 1/2 tsp salt and 1/4 tsp pepper if needed.
5. When the chicken is cool enough to handle, remove and discard skin and bones and shred the cooked chicken meat into bite-sized pieces.
6. For a clearer broth, strain the simmering liquid through a fine-mesh sieve into a clean pot, discarding solids; return the clear broth to the heat.
7. Bring the broth to a gentle boil and add the egg noodles. Cook until the noodles are tender, about 6–8 minutes (follow package timing if available).
8. Stir the shredded chicken back into the pot to warm through for 1–2 minutes. Adjust seasoning if necessary and serve hot.

1. Place the whole chicken in a large stockpot and add the 10 cups (2,400 ml) water. Add 1 tsp (6 g) of the salt and 1/4 tsp (0.5 g) of the ground black pepper.
2. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam or impurities from the surface with a spoon.
3. Add the halved carrots and celery to the pot. Partially cover and simmer gently until the chicken is cooked through and very tender, about 45–60 minutes.
4. Carefully lift the chicken from the pot onto a cutting board and set aside to cool slightly. Continue to simmer the broth uncovered for 10–15 minutes to concentrate the flavor. Taste and add the remaining 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper if needed.
5. When the chicken is cool enough to handle, remove and discard skin and bones and shred the cooked chicken meat into bite-sized pieces.
6. For a clearer broth, strain the simmering liquid through a fine-mesh sieve into a clean pot, discarding solids; return the clear broth to the heat.
7. Bring the broth to a gentle boil and add the egg noodles. Cook until the noodles are tender, about 6–8 minutes (follow package timing if available).
8. Stir the shredded chicken back into the pot to warm through for 1–2 minutes. Adjust seasoning if necessary and serve hot.