A Sunday tradition…
Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.
3 tips to make the perfect rosół
While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!
First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.
The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).
The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!
How to serve rosół
This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.
Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.
Rosół (Polish Chicken Noodle Soup)
- Large pot
- Small pan
- 1 full chicken halal or organic
- 1 lg yellow onion halved
- 2 carrots chopped in 2 bite pieces
- 2 stalks celery
- 1 stalk leek
- ½ celery root optional
- 2-3 bay leaves
- 6 colonels full allspice
- 2 cubes chicken bouillon
- 1 tbsp Vegeta seasoning
- 2 tbsp fresh parsley chopped
- In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water and bring to a boil.
- In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
- When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
- Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
- In the meantime, cook your choice of egg noodles according to the package’s instructions.
- With about 5 minutes to go, add the Vegeta seasoning.
- After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!