The Queen of Polish Soups Chicken Soup


This Chicken Soup is a health-boosting superhero to bring solace when you feel under-the-weather

Oh, there is no better childhood memory than cooking chicken soup on Sunday with my father. He was the “Chicken Soup Master,” of our family, and I was the helper. He had the patience to cook well and he made the perfect homemade noodles for the soup. Every Sunday he rolled a beautiful dough and cut them in a precisely cut thin noodle. I don’t think Polish people could imagine a Sunday without a bowl of chicken soup. Chicken soup is definitely the Queen of Polish Soups!

I don’t think that Polish people imagined a Sunday without a bowl of Chicken soup. Chicken soup is definitely a queen of polish soup.

The soup is easy to make and very fragrant. Most of the time very simple ingredients are used. The trick is to cook it for long enough to give the soup a distinct salty flavor and make sure the broth is clear.

I like to find a good quality chicken, which is at least organic if not pasture-raised. For vegetables, I use leeks, carrots, celery root, parsnips, onions, and cabbage. I use a lot of veggies. I also use cabbage because it is a family tradition. Cabbage is also a great replacement for noodles.

Secrets for Chicken Soup making – Revealed!

The secret to making chicken soup “the Queen of Soups” is adding the right amount of meat and vegetables, while cooking it slowly on low heat. It’s very important not to over boil the soup! Only simmer it.

My family’s secret ingredient was adding in a little bit of beef to bring out the real, deep, and robust flavor.

Another essential secret is to put the meat (both chicken and beef) in cold water from the very beginning. (Otherwise, if you rapidly heat the meat in the water to a boiling point, the protein will coagulate, shrink, and lose its moisture. The flavor and aroma will remain in the meat, instead of slowly penetrating into your broth. When chicken is cooked slowly, connective tissues are likely to dissolve, and it will make all chicken dishes much more flavorful).

I like to cook my chicken soup in a large quantity to have enough for the next couple of days. If you don’t want to eat the same soup, you can quickly transform it into tomato soup or other soups. Let your imagination go to work!

Health-Boosting Superhero Chicken Soup!

It is worth mentioning how the chicken soup was called “Polish Penicillin”. Throughout the centuries; beneficial effects of the soup were believed to strengthen health. It was recommended to sick and convalescent patients.

Chicken soup is easy to digest and contains collagen and amino acids. It is a health-boosting-superhero to turn to when you’re feeling under- the- weather. My grandma always fed me chicken soup when I wasn’t didn’t not feeling well.


Do you want to try another delicious soup? Try the Creamy Cauliflower Soup or Cream of Roasted Acorn Squash and Tarragon Soup!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

Chicken Soup: the Queen of Polish Soups

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Course: Soup
Cuisine: Dairy-free, Gluten-free, Paleo, Polish, whole30
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 362kcal


  • 1


  • 1/2 lbs beef
  • 2

    chicken broth

    Pacific brand
  • 1


  • 1 leek large
  • 2 carrots
  • 1 parsnip
  • 1 celery root
  • 1/2 green cabbage
  • 2 vegetable bullion Rapunzell
  • 1 tbsp basil dry
  • 3 bay leaves
  • 2 tbsp onion granulated
  • 1 tbsp garlic granulated
  • 1 tsp black pepper freshly ground
  • 1 parsley chopped
  • 1/2 celery


  • Wash the vegetables, and dice the onion, leek, carrots, parsnip, celery, celery root, and cabbage.
  • Add the diced vegetables, chicken, and beef to a large soup pot, and cover with cold water by 1 inch. 

  • Add all spices (bullion, basil, bay leaves, black pepper, garlic powder, and onion powder).

  • Bring to a boil over high heat, then immediately reduce the heat to very low, almost simmering.  

  • Cook uncovered, for 2 hours, until the chicken is very tender and falling off the bone. 

  • Use tongs to transfer the chicken from the pot to a large bowl, and let it cool off. 

  • Separate the chicken meat and skin from the bone using your fingers (you can save the bones and freeze them for the next time you want to cook a bone broth). 

  • Cut the chicken into small chunks. 

  • Transfer the chicken chunks back to the pot. 

  • Wash the parsley, chop it, and add it to the pot. 

  • Serve immediately.


Calories: 362kcal | Carbohydrates: 19g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 196mg | Potassium: 765mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2961IU | Vitamin C: 36mg | Calcium: 97mg | Iron: 3mg

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