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 (about 6 cups) 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!
For a smaller batch of soup, you can use half of a full chicken and use less water.
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional