Polish Chicken Noodle Soup (ROSÓL)
By Teresa Cutter
What's great about it
Rosól is a nourishing Polish soup that was regularly made by my mum when I was growing up. It was the first line of defence if one of our family members got sick, but most of the time she made it because it was so delicious and made us feel comforted and warm when the weather was a little colder outside. Mum served hers with fine homemade noodles, but I like to change it around a little and use vegetable spaghetti. Chicken noodle soup or rosól in Polish is immune boosting and bursting with goodness - you'll feel the healing properties as soon as you eat it.
1 kg Organic Chicken thighs (see notes)
2 carrots, halved
1 parsnip, halved
1 onion – halved and gently charred in a dry pan (see notes)
vegetable noodles to serve (see notes)
sea salt and pepper
- Place the chicken in a large pot and cover with 2 litres of cold water.
- Bring water to the boil and reduce the heat.
- Add carrots, parsnip and lightly charred onion
- Cover slightly and simmer for 1 1/2 hours on a gentle heat.
- Remove chicken and vegetables, and season the broth with a little salt.
- Serve the broth with pieces of organic chicken and vegetable noodles or your choice of angel hair pasta and fresh chopped parsley.
Notes and Inspiration
Simmer the noodles for 2 minutes in boiling water before serving with the soup or alternatively just lightly braise in a pan with a little water until they are softened.
Serve with extra carrot and parsnip over the top.
Charred onion basically means to cut a brown onion in half and sear the cut side in a hot pan (I used my cast iron pan) until lightly browned. This is the traditional way of making rosól and it gives a better flavour to the soup.
You can also serve fine buckwheat noodles in place of the vegetable spaghetti.
I've used skinless boneless organic chicken thighs to make this recipe, but you can also use thighs on the bone - just add an extra 200 g to allow for the weight of the bone.