Rosol (Polish Chicken Noodle Soup)
The golden Sunday chicken soup every Polish family makes. Clear, rich and soothing, with thin noodles and plenty of parsley.
- Time2 hr 15
- LevelEasy
- Costabout £0.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken in a very large pan and cover with the cold water. Bring slowly to the boil and skim off the grey foam that rises.
- 2
Add the onion, bay leaves, allspice and peppercorns. Simmer very gently, partly covered, for 1 hour.
60 min - 3
Add the carrots, parsnips, celeriac and leek and simmer for another 45 minutes.
45 min - 4
Lift out the chicken and vegetables. Strain the stock through a fine sieve and add the salt. Pull the chicken meat from the bones and slice the carrots.
- 5
Cook the noodles in a separate pan of boiling water following the packet, then drain.
4 min - 6
To serve, put noodles, chicken and carrots in bowls and ladle over the hot stock. Scatter with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.