Rosół (Polish Chicken Soup)


  • 4 Chopped Chicken Legs
  • 2 large Onions
  • 5 chopped Carrots
  • 1 chopped Leek
  • 1 small Celery
  • 1/4 Cabbage
  • 1 whole Cloves
  • 1tsp Allspice
  • 2 Bay Leaf
  • 4 sprigs Parsley
  • 4 sprigs Dill
  • 1 tsp Pepper
  • 1 tbs Salt


Add chicken to a large Dutch oven or stock pot

Cover with water

Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth

If your pot is big enough, add the vegetables and spices for the last hour of the cooking time

My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately

Strain everything out of the broth

Bone the chicken, pulling the meat into large chunks

Slice the carrots

Return the chicken and carrots to the broth

Cook noodles according to package instructions if you’re using them

Add noodles to bowl and then top with hot soup