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