Rosół – Polish Chicken Noodle Soup
- Prepare the Broth: Clean the chicken and, if using, beef and giblets. Place them in a large pot and cover with cold water. Add salt. Bring to a boil over low heat, skimming off any foam that forms on the surface.
- Add the Vegetables: After the broth has simmered for about 1.5 hours, add the whole vegetables, garlic, bay leaves, allspice, peppercorns, and fresh herbs.
- Cook to Perfection: Continue to simmer the soup for another 1 to 1.5 hours. The long cooking time allows the flavors to meld beautifully, creating a rich and aromatic broth.
- Finish the Soup: Once the meat is tender and the broth flavorful, remove the pot from heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth to achieve a clear liquid. Adjust seasoning with salt, if necessary.
- Cut the Chicken and Carrot: Take the meat of the bones and cut or shred the chicken into pieces. Cut the carrots lengthwise, and slice.
- Serve: Place the cooked pasta, cut up chicken and carrots on the bottom of a bowl. Cover with hot broth. Garnish with freshly chopped parsley.
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