Rosół (Chicken stock soup)
You probably asking yourself how the hell I suppose to read the title of this recipe. Well don’t try because I cannot help you through the monitor. Google translate voice is your new friend.
What you are traying to pronounce is as simple as Chicken Stock soup. We all have special place for it in our hearts. In Poland we love it so much is a staple dish to start any celebrations, or an early Sunday dinner. And I mean it! Weddings, Christmas, Easter – you name it…. we eat it.
Why you ask? Good quality ingredients and long-time that broth needs to simmer people would make it on special occasions. And that’s how the tradition formed. It’s also a very good soup for all the colds and flues. It makes all the stuffiness let go, providing you a good night sleep.
Don’t worry I will show you a bit quicker version so the only one sweeting in the kitchen will be chicken in your pot.
Rosół (Chicken Stock Soup)
Ingredients
- 2 Medium Chicken Legs
- 2 L Water
- 1 Parsnip
- 1 White Onion
- 1 Large Carrot
- 1 Small Celeriac
- 2 Bay Leaves
- 5 Whole Black Peppercorns
- Fresh Parsley
- Fresh Leaves of Lovage or Maggi
- Thread Egg Noodles (5 or 3 egged) available in polish shops
- Fresh Dill optional for decoration
Instructions
- In a large pot preheat water with bay leaves and peppercorns
- Prepare chicken legs by taking of the skin and cutting away any excess fat, add to the pot. Peel your vegetables and cutn into quarters, transfer to the pot. Use only half of the whole celeriac. Wash a handful of parsley and lovage (or few drops of Maggi) and add to the water
- Simmer on medium heat (turning to low half way through) for about 1 to 1.5 hours
- Take the chicken legs out and let them cool down before separating the meat from the bone
- Try the broth and add more pepper, salt and Maggi to taste. Add the meat to the stock
- Cook egg pasta in a seperate pot according to the packaging instructions
- Divide pasta into bowls and pour over ready soup with meat and vegetables. Sprinkle chopped dill on top