Polish Chicken Soup (Authentic Rosol Recipe)
This Polish Chicken Soup (authentic rosol recipe) is delicious and all you need to know when you are sick to help you feel better!
Servings: 10
Calories: 306kcal
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.
Nutrition
Calories: 306kcal | Carbohydrates: 19g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 165mg | Potassium: 710mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2553IU | Vitamin C: 47mg | Calcium: 103mg | Iron: 3mg