Adapted from a traditional Polish meat broth known as rosol, Polish chicken soup is often served with pasta. The soup is ladled over top of the noodles just before serving to avoid saturating them. Making homemade broth, as in this recipe, results in a deeply flavored base that can be eaten alone or with additional ingredients. From the early 1800s to 1939, about 5 million Poles came to America. They came to avoid required military service, religious persecution, and to seek better opportunities.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 chicken, bones left in
- 2 carrots, halved
- 1 parsley root, halved
- 1 celery stalk, cut into large pieces
- ½ leek, cut into large pieces
- 2 dried mushrooms (optional)
- 1 whole onion, lightly charred in pan
- Salt, to taste
- 1 tsp black peppercorns
- 2 dried bay leaves
- Ground black pepper, to taste
- Cooked angel hair pasta, as needed for serving
- 1 carrot, chopped for garnish
- Fresh parsley, as needed for serving
Directions
- Place meat in large soup pot and cover with cold water.
- Bring to a boil and skim foam off top and then lower heat and reduce to a simmer. Cook 60 minutes.
- Add carrot, parsley, celery, leek, mushrooms, and onion along with salt, peppercorns, and bay leaf.
- Simmer over low heat 60 minutes.
- Remove meat and vegetables and season with salt and pepper.
- Strain if needed.
- Serve with cooked angel hair pasta, chopped carrot, and fresh parsley.
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