Rosół z kurczaka – Polish Chicken Soup
You know that smell of home, from your childhood, when mom was cooking. This Rosół z kurczaka – Polish Chicken Soup is exactly that for me. Simmering it on the stove top for a few hours filled the house with the smell of cooked chicken, veggies and herbs. I could not believe how much it smelled like home.
This is the best chicken soup and you cannot get a taste like this from the can. This Rosół z kurczaka recipe is so easy to make you should try it.
Why you will love Rosół z kurczaka (Polish chicken soup)
Comforting – chicken soup is the ultimate comfort food. Whether you’re feeling under the weather or just in need of a warm satisfying meal. Steaming bowl of Rosół z kurczaka can do wonders to lift your spirits.
Nourishing – made with quality ingredients, vegetables, herbs, and of course chicken, this soup packs a nutritious punch.
Versatility – easy to customize with your favorite herbs and veggies, making it uniquely yours. Plus, you can repurpose the leftovers in so many ways, which is a win-win!
Tradition – in many many cultures, including Polish culture, chicken soup is rooted in tradition. It’s often passed down through generations, with each family adding their own special touch to the recipe. For example, a common variation is Polish chicken noodle soup. So when you’re enjoying a bowl of Rosół z kurczaka, you’re not just filling your belly; you’re also connecting with your heritage and ancestors.
Ingredients, Variations and Substitutions
Chicken whole – provides the base for the broth and adds flavor and richness to the soup. Consider using organic or free-range chicken for a more robust flavor. You can also use chicken pieces like thighs or drumsticks. I don’t recommend chicken breast for this recipe though. After cooking the whole chicken, you’ll remove the chicken meat from the bone.
Beef bone – enhances the depth of flavor in the broth. It adds richness and a subtle meatiness. If you don’t have a beef bone, you can omit it or substitute with additional chicken bones for a purely chicken-based broth.
Cabbage – traditional ingredient in Rosół z kurczaka. You can use either savoy or green cabbage, depending on your preference.
Carrots – a classic ingredient in chicken soup and provide vitamins, minerals and a splash of color. You can use any variety of carrots, including regular orange carrots or colorful heirloom varieties.
Leek – contributes a mild onion flavor to the broth. Make sure to clean them thoroughly as leeks can trap dirt between their layers. If you don’t have leeks, you can use additional onions or omit them altogether.
Yellow onion – the scored yellow onion adds sweetness and aroma to the soup. Scoring the onion helps release its flavors into the broth. If you don’t have a yellow onion, you can use white or red onions as a substitute.
Parsnips – adds sweetness and depth to the broth. They have a slightly earthier flavor and are a common ingredient in Polish Rosół z kurczaka. If you can’t find parsnips, you can increase the amount of carrots or substitute with celery root for a similar flavor profile. Parsley root or celery root are also popular options used when cooking rosół.
Parsley leaves – brightness and freshness to the soup. It’s typically added towards the end of cooking to preserve its flavor and color. If you don’t have parsley, you can use fresh dill or chives as a substitute.
Celery – contributes umami and subtle sweetness flavors, both complementing the rosół.
Apple Cider Vinegar – helps balance the flavors in the soup and adds a subtle tanginess. If you don’t have apple cider vinegar, you can use white wine vinegar or lemon juice as a substitute.
Allspice – adds warmth and complexity to the broth. If you don’t have whole allspice berries, you can use ground allspice as a substitute.
Bay leaves – a very common ingredient in soups or stews, adding a subtle herbal flavor and aroma. If you don’t have bay leaves, you can omit them or use dried thyme or oregano instead.
Lovage – traditional herb in Polish cuisine with flavor similar to celery but with more intense herbal notes. If you can’t find lovage, you can use celery leaves or celery stalks as a substitute.
Water – adjust the amount of water based on how thick or thin you prefer your soup.
Salt, pepper – start with a small amount and adjust according to your preferences as the soup simmers.
Noodles – an optional ingredient for this recipe but, of course, required if your heart desires Polish chicken noodle soup instead! Simply cook the noodles according to the package instructions, then add them to the soup just before serving.
Equipment you will need:
- Large stock pot
- Cutting board
- Chef’s knife
- Vegetable peeler
- Strainer or coriander
- Measuring cups and spoons
- Spoon for stirring, ladle for serving
- Skillet to score the onion
- Thermometer – optional if you want to ensure the chicken is cooked to the proper temperature (165°F (75°C)
Top tips for making best tasting Polish chicken soup:
Quality and fresh ingredients – including fresh vegetables, a whole chicken, and aromatic herbs and spices. The better your ingredients, the tastier your soup will be.
Gentle Simmering – allow the soup to simmer gently over low to medium heat. Avoid boiling the soup vigorously, as this can cause the broth to become cloudy and the meat to toughen.
Skimming the Surface – as the soup simmers, skim off any foam or impurities that rise to the surface. This helps clarify the broth and ensures a clean, clear soup.
Adjusting Seasoning – taste the soup as it cooks and adjust the seasoning as needed with salt, pepper, and any other herbs or spices.
Patience is Key – allow the soup to simmer for at least 1-2 hours to develop rich flavors and tender meat. The longer it simmers, the more flavorful it will become.
Storage and Reheating – store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until piping hot before serving.
How to make Polish Chicken Soup (Step by step instructions):
- Remove the chicken from packaging, pat dry with paper towel and place in a large stockpot
- Add beef bone, water, and apple cider vinegar.
- Place the large pot over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 1-2 hours, skimming off any foam or impurities that rise to the surface.
- While the meat is cooking, prepare the veggies.
- Wash and peel the carrots and parsnips. You can cut them in half or to the size that is suitable for your stockpot.
- Clean the leek thoroughly and slice it half.
- Cut the onion in half and using skillet score it on both sides
- Cut the cabbage into quarters and remove the core. You can cut it into smaller pieces of leave as is if fits into your large pot
- After about 2 hours of simmering the meat, add all the prepared veggies and spices (allspice, bay leaf, salt, pepper and lovage)
- Continue cooking for another half an hour or until the veggies are cooked and tender
- Once the soup is ready, remove the chicken and beef bone from the pot and set them aside to cool slightly.
- Discard any large vegetable pieces you will not be repurposing. You can use carrots, parsnip, parsley root (if used) to make Vegetable Salad
- Remove the chicken meat from the bone and shred or chop it into bite-sized pieces.
- You can return the chicken meat to the soup mixture in the large pot or serve chicken meat on the side.
- Slice the cooked carrots and return the carrot slices to the large pot with the Rosół.
- Serve Rosół hot with noodles of your choice, garnished with fresh parsley, coriander or dill.
How to best enjoy Polish chicken soup:
- Serve with thin noodles or cooked rice
- Drink clear as is
- Serve as a starter or appetizer before a larger meal
- Garnish with a dollop of sour cream for a creamy version
- Serve with side of crusty bread, dill pickles or paired with refreshing salad
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How to store and reheat Polish chicken soup
Storing:
- Allow any leftover Rosół z kurczaka to cool to room temperature before storing.
- Transfer the soup to an airtight container or divide it into individual portions if preferred.
- Seal the container tightly to prevent air from entering.
- Place the container in the refrigerator and store for up to 3-4 days.
Reheating:
- Remove the Rosół z kurczaka from the refrigerator and transfer it to a saucepan or microwave-safe bowl.
- If the soup has thickened during storage, you can add a splash of water or chicken broth to thin it out to your desired consistency.
- Place the saucepan over medium heat on the stovetop or microwave the soup on high power in 1-minute increments, stirring occasionally.
- Heat the soup until it is thoroughly warmed through, ensuring it reaches a safe serving temperature of 165°F (74°C).
- Once heated, ladle the Rosół into serving bowls and enjoy hot.
- Be careful when handling hot soup, and always test the temperature before serving, especially if reheating in the microwave.
To freeze Rosół z kurczaka:
- Allow the Rosół z kurczaka to cool completely to room temperature before freezing. This helps prevent bacteria growth and ensures that the soup freezes evenly.
- You can freeze it in individual serving-sized containers or in larger batches, depending on your preference.
- Transfer the cooled Rosół to freezer-safe containers or resealable freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- I recommend to label each container or bag with the date and contents. This makes it easier to identify the soup and keep track of how long it has been in the freezer.
- Place the containers or bags of Rosół in the freezer, making sure they are arranged in a single layer and not stacked on top of each other. Allow enough space around each container or bag for proper air circulation.
- When you’re ready to enjoy the frozen Rosół, transfer it to the refrigerator to thaw overnight. Once thawed, you can reheat the soup gently on the stovetop or in the microwave until heated through.
Homemade Rosol z Kurczaka – Polish Chicken Soup
Equipment
- large stock pot
- cutting board
- chef's knife
- vegetable peeler
- Strainer or coriander
- measuring cups and spoons
- Spoon for stirring, ladle for serving
- Skillet to score the onion
- Food Thermometer –
Ingredients
- 1 Chicken whole
- 1 Beef bone
- 3-4 Carrots
- 1 – 2 Parsnips
- 1 Leek
- 1 Yellow onion scored
- 1/4 Cabbage either savoy or green
- Parsley handful
- 1 tbsp Apple Cider Vinegar
- 5 Allspice
- 2-3 Bay leaves
- 2 tsp lovage
- 8-12 cups Water
- Salt pepper to taste
Instructions
- Remove the chicken from packaging, pat dry with paper towel and place in a large stockpot
- Add beef bone, water, and apple cider vinegar.
- Place the pot over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 1-2 hours, skimming off any foam or impurities that rise to the surface.
- While the meat is cooking, prepare the veggies.
- Wash and peel the carrots and parsnips. You can cut them in half or to the size that is suitable for your stockpot.
- Clean the leek thoroughly and slice it half.
- Cut the onion in half and using skillet score it on both sides
- Cut the cabbage into quarters and remove the core. You can cut it into smaller pieces of leave as is if fits into your pot
- After about 2 hours of simmering the meat, add all the prepared veggies and spices (allspice, bay leaf, salt, pepper and lovage)
- Continue cooking for another half an hour or until the veggies are cooked and tender
- Once the soup is ready, remove the chicken and beef bone from the pot and set them aside to cool slightly.
- Discard any large vegetable pieces you will not be repurposing. You can use carrots, parsnip, parsley root (if used) to make Vegetable Salad
- Remove the meat from the chicken and shred or chop it into bite-sized pieces.
- You can return the chicken meat to the pot or serve it on a side.
- Slice the cooked carrots and return to the pot with the Rosół.
- Serve Rosół hot with noodles of your choice, garnished with fresh parsley, coriander or dill
Notes
Nutrition
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Polish Chicken Soup Conclusion
I hope you give this Polish Chicken Soup a try. This traditional Polish delicacy, delivers complex flavor and nourishment in every spoon. Shred the chicken, slice the veggies and add back to the soup to create even more satisfying and hearty meal. Rosół z kurczaka is perfect for chilly nights or whenever you need comfort of homemade dish.
What’s not to love about this Polish chicken soup – Rosół, do you agree?
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FAQ
What is Rosół?
Rosół z kurczaka, also known as Polish Chicken Soup, is a traditional Polish soup made with chicken, vegetables, and aromatic herbs and spices. It’s known for its comforting and nourishing qualities.
Is Polish chicken soup always made with noodles?
Not necessarily! You can enjoy this chicken soup without noodles, however Polish chicken noodle soup is a very common variation. For a more heartier option in the cold winter months. I like to opt for chicken noodle soup myself.
Is Polish chicken soup the same as chicken noodle soup?
Polish chicken soup, known as Rosół z kurczaka, shares similarities with chicken noodle soup, including the use of chicken meat, vegetables, and noodles. It distinguishes itself through its traditional Polish ingredients like parsley or parsnip root, celery root, allspice berries, and dried (or fresh) lovage. Its method of preparation emphasizes a clear broth and specific seasonings.
What are the key ingredients in Rosół?
The key ingredients in Rosół typically include a whole chicken, carrots, parsnips, leeks, onions, cabbage, parsley, apple cider vinegar, allspice, bay leaves, lovage, water, salt, and pepper. Click HERE to read more about the ingredients.
What does lovage taste like, and can I substitute it with something else?
Lovage has a flavor similar to celery but with a more intense herbal aroma. If you can’t find lovage, you can substitute it with celery leaves or celery stalks for a similar flavor profile.
Can I make Rosół in advance and freeze it?
Yes, you can make Rosół in advance and freeze it for later enjoyment. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Label and date the containers, and store them in the freezer for up to several months. Click HERE to read more about storage instructions.
How long does Rosół last in the refrigerator?
Rosół can be stored in the refrigerator for up to 3-4 days in an airtight container. Make sure to cool the soup completely before refrigerating it to prevent bacteria growth.
Can I add noodles or rice to Rosół?
Yes, you can add cooked noodles or rice to Rosół to make it a heartier meal. In fact, Polish chicken noodle soup is a traditional variation of this recipe! Simply cook the noodles (such as fine egg noodles) or rice separately according to the package instructions, then add them to the soup just before serving.
What are some common garnishes for Rosół?
Common garnishes for Rosół include freshly chopped parsley or dill, a dollop of sour cream, crispy fried onions, a squeeze of lemon juice, or a side of pickles for added tanginess.
Is Rosół gluten-free?
Rosół can be made gluten-free by ensuring that all ingredients used are free from gluten. If you choose to add noodles or other grains to the soup, make sure to use gluten-free options, such as fine egg noodles.
Can I use chicken broth instead of water in Rosół?
While traditional Rosół is made with water, you can certainly use chicken broth or a combination of water and broth for added flavor. Adjust the seasoning accordingly, as store-bought broth may already contain salt.
Is Rosół suitable for vegetarians or vegans?
Traditional Rosół z kurczaka is not suitable for vegetarians or vegans, as it contains chicken and beef bone for flavor. However, you can adapt the recipe by using vegetable broth and omitting the meat to make a vegetarian or vegan version.
