Authentic Polish Chicken soup (Rosol)
This Polish Chicken Soup (authentic rosol recipe) is delicious and all you need to know when you are sick to help you feel better!
Polish Chicken Soup
This soup is ~DAIRY-FREE~EGG-FREE~GLUTEN-FREE~GRAIN-FREE~NUT-FREE~PALEO~WHOLE30~
There’s something about the smell of rosół soup preparing on a Sunday that instantly brings me back to my childhood. In a Polish household, a Sunday dinner isn’t complete without polish chicken soup. My dad was the “Chicken Soup Master,” and I was always by his side, ready to help. He’d roll out the dough and cut the noodles with such precision, making sure each one was just right. That was our thing—measuring time not by the clock but by the gentle bubbles of the chicken broth and the fragrant aroma filling the kitchen.
For Poles, rosół is a tradition and a little bit of magic. It’s known as the “Queen of Polish Soups,” and for good reason. There’s no need for expensive ingredients—just a good chicken, some celery root, carrots, parsley, and a few other vegetables. The secret is to cook it long enough to give the soup a distinct salty flavor and make sure the broth is clear.
Everyone adds their own twist; my dad always tossed in a bit of cabbage because, well, that’s what his mom did. It might seem like a small touch, but for us, it’s those little details that make the soup taste like home. So, if you’ve never tried rosół or it’s been a while, give it a go!
Why Make Rosół?
Well, once you’ve tasted a steaming bowl of this traditional Polish soup, you won’t even need to ask. Also known as “Polish penicillin,” this soup has been treasured for centuries, dating back to the 17th century, for its health-boosting benefits. It was believed to strengthen health, making it a go-to remedy for the sick or those recovering from illness. Rosół is easy to digest and packed with nutrients like collagen and amino acids, which help nourish the body and support recovery.
But don’t think for a second that rosół is just for Sundays or when you’re sick. Sure, it’s the star of a traditional Polish weekend lunch/brunch, but it’s also perfect for special occasions, family gatherings, or any day when you need a little extra comfort. Its versatility is one of the reasons why I love it. You can serve it simply with fine egg noodles, or elevate it with a slice of hearty rye bread on the side. It’s even better the next day, so you’ll have leftovers to look forward to.
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 a queen of Polish soup.
Ingredients For Polish Chicken Soup
To create this traditional Polish chicken soup, you’ll need the following ingredients:
Whole chicken or chicken pieces
Beef
Chicken broth Pacific brand
Onion
Leek, large
Carrots
parsnip
Celery root
Green cabbage
Basil, dry
Bay leaves
Onion, granulated
Garlic, granulated
Black pepper, freshly ground
Parsley, chopped fresh for garnish
How to Make Rosół
Making rosół may seem like a simple process, but it’s all about the care and patience you put into each step. Here’s how to craft a rich, flavorful pot of this beloved Polish chicken soup:
Prep the Vegetables: Start by washing all your vegetables thoroughly. Dice the onion, leek, carrots, parsnip, celery, celery root, and cabbage. These will add depth and flavor to the broth, so don’t skimp on them!
Build the Broth: Place the diced vegetables, a whole chicken (or chicken parts), and a piece of beef (if you like an extra layer of flavor) into a big pot. Pour in enough cold water to cover everything by about an inch.
Season the Soup: Add in your spices—stock cubes for richness, basil, bay leaves, black pepper, garlic powder, and onion powder. Don’t worry if the spice mix seems simple; the slow simmer will bring out the best in each ingredient.
Simmer Slowly: Bring the pot to a boil over high heat, then immediately reduce the heat to very low. You want the soup to be just almost simmering—this gentle cooking method is the secret to achieving a clear, golden broth. Let the soup cook uncovered for about 2 hours, allowing the flavors to combine together while the chicken becomes tender and falls off the bone.
Prepare the Chicken: Once the chicken is cooked, use tongs to carefully remove it from the pot and place it in a large bowl. Let it cool until you can handle it, then use your fingers to separate the chicken meat off the bones. Cut the chicken into bite-sized pieces.
Return the Chicken: Transfer the chicken chunks back to the pot.
Finish with Fresh Parsley: Wash and finely chop some fresh parsley leaves, then stir it into the soup just before serving. The parsley adds a fresh, herbal note that brightens the dish.
Serve and Enjoy: Ladle the soup into soup bowls and serve immediately. For the classic experience, add some cooked fine egg noodles or a slice of rye bread on the side.
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!
What to Serve With
Rosół is delicious on its own, but pairing it with the right sides can elevate your meal to another level. Traditionally, rosół is served with a slice of crusty bread—perfect for dipping into the rich, golden broth. The bread soaks up all those flavorful juices, making every bite a little taste of comfort. If you’re feeling extra traditional, serve it with some homemade egg noodles or kluski (Polish dumplings) in the soup for a heartier touch.
To balance the richness of the broth, a simple side salad with a light vinaigrette can work wonders. The tanginess of the dressing helps to cut through the savory flavors, adding a refreshing contrast.
For a more complete meal, you can try serving rosół with roasted vegetables, such as carrots, parsnips, or potatoes, which can mirror some of the flavors already in the soup. Pickles are another classic option; their crisp texture and briny taste bring a satisfying crunch and zing that complements the soothing warmth of the soup.
FAQ
1. Can I use other types of meat?
Yes! While chicken is traditional, you can mix in different types of meats like beef or veal for a richer broth.
2. How do I store leftovers?
Cool the soup completely and store it in airtight containers in the refrigerator for up to three days or freeze for longer storage.
3. What’s the difference between rosół and other chicken soups?
Rosół has a unique flavor profile due to the combination of parsley, celery, and a low boil, resulting in a rich clear broth.
4. Can I make it ahead of time?
Absolutely! Rosół tastes even better the next day as the flavors meld together. Just reheat before serving.
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Polish Chicken Soup (Authentic Rosol Recipe)
Ingredients
- 1 chicken whole
- 1/2 lbs beef
- 2 chicken broth Pacific brand
- 1 onion
- 2 leek large
- 2 carrots
- 1 parsnip
- 1 celery root
- 1 green cabbage
- 1 tbsp basil dry
- 3 bay leaves
- 2 tbsp onion granulated
- 1 tbsp garlic granulated
- 1 tsp black pepper freshly ground
- 1 parsley chopped
Instructions
- 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.
