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Rosół (Polish Chicken Soup)

  • Author: Polish Housewife
  • Category: Soup
  • Cuisine: Polish


An elegant soup with a wonderfully complex broth


  • 5 pound chicken (you might go with pieces rather than whole, but you want the bone in)
  • 1 beef soup bone
  • 3 turkey necks (I was pleasantly surprised to find a package of turkey necks at Sprouts)
  • 2 large onions, root end trimmed and halved (leave the yellow skin on, it adds great color)
  • 5 carrots, trimmed and peeled
  • 2 parsnips, trimmed and peeled
  • 1 leek, trimmed, use the white and light green part
  • 1 small – medium celery root, peeled or 3 stalks celery
  • 1/4 small savoy cabbage
  • 1 whole clove
  • 4 allspice berries
  • 2 bay leaves
  • 4 sprigs fresh flat leaf parsley
  • 4 sprigs fresh dill, (optinal: plus some for garnish)
  • 6 peppercorns
  • 1 tablespoon salt (adjust amount to taste)
  • thin noodles (optional)


  1. Add chicken, beef bone, and turkey necks to a large Dutch oven or stock pot
  2. Cover with water
  3. Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
  4. If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
  5. 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
  6. Strain everything out of the broth
  7. Bone the chicken, pulling the meat into large chunks
  8. Slice the carrots
  9. Return the chicken and carrots to the broth
  10. Cook noodles according to package instructions if you’re using them
  11. Add noodles to bowl and then top with hot soup