Rosół Z Kury

Name: Rosół Z Kury
Prep time: 25 min
Cook time: 3 h 16 min
Total time: 3 h 41 min
Cuisine: Polish
Ingredients: 1 Chicken, whole; 3 L Water, cold; 300 g Carrot, peeled; 150 g Parsley root, peeled; 150 g Celeriac, peeled; 120 g Leek, trimmed and rinsed; 1 Onion, peeled; 2 clove Garlic, peeled; 2 Bay leaf; 6 Allspice berry; 1 tsp Black peppercorn; 15 g Salt; 180 g Egg noodle, dry; 15 g Parsley leaf, chopped; 5 g Lovage, chopped

Rosół Z Kury · ready in 3 h 41 min · 6 servings · 563 kcal per serving · medium · 15 ingredients

A clear, golden Polish Sunday chicken broth, slowly simmered with włoszczyzna and finished with tender egg noodles and fresh herbs.

Prep: 25 min
Cook: 3 h 16 min
Total: 3 h 41 min
Serves: 6
kcal: 563
Difficulty: medium

Polish Soups Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

1Chicken, whole
3 LWater, cold
300 gCarrot, peeled
150 gParsley root, peeled
150 gCeleriac, peeled
120 gLeek, trimmed and rinsed
1Onion, peeled
2 cloveGarlic, peeled
2Bay leaf
6Allspice berry
1 tspBlack peppercorn
15 gSalt
180 gEgg noodle, dry
15 gParsley leaf, chopped (to serve)
5 gLovage, chopped (optional)

Equipment

stovetop, large stockpot, slotted spoon, fine-mesh sieve, cutting board, knife, ladle, deep bowls

Instructions

Mise En Place
Gather the measured ingredients and set out a large stockpot, slotted spoon, fine-mesh sieve, cutting board, knife, ladle, and deep bowls. · 10 min
What to look for: Ingredients are measured, vegetables are cleaned, and tools are within reach.
Start Broth
Place the whole chicken and cold water in the stockpot, bring slowly to a bare simmer, and skim off foam as it rises. · 35 min
What to look for: The liquid is clear at the edges with small bubbles and pale foam on top.
Add Vegetables
Add carrot, parsley root, celeriac, leek, onion, and garlic, then simmer uncovered very gently without boiling hard. · 2 h
When it is done: Chicken reaches 74°C / 165°F and the meat loosens easily from the bone.
Season Broth
Add bay leaf, allspice berries, black peppercorns, and salt for the last 30 minutes, keeping the simmer gentle. · 30 min
What to look for: Spices float among the vegetables while the broth stays clear and fragrant.
Strain Broth
Lift out chicken and vegetables, strain broth through a fine-mesh sieve, pull the chicken meat, and slice the cooked carrots. · 15 min
What to look for: The strained broth is clean and golden, with tender chicken and neat carrot slices ready.
Cook Noodles
Return the clear broth to the pot, bring it back to a simmer, add egg noodles, and cook until tender. · 8 min
What to look for: The noodles are swollen and tender while the broth remains lightly golden.
Serve Rosół
Ladle noodles and hot broth into deep bowls, add pulled chicken and sliced carrot, then garnish with parsley leaf and lovage. · 3 min
What to look for: Each bowl has clear golden broth, noodles, chicken, carrot, and fresh green herbs.

Nutrition (per serving)

kcal	563
Protein	39 g
Carbohydrates	38 g
of which sugars	6 g
Fat	28 g
of which saturated	8 g
Fibre	5 g
Sodium	1190 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, celery

Ingredient substitutions

Carrot

Parsley root: Use only if short on carrot; the broth will be less sweet and more earthy.

Parsley root

Celeriac: Use only when parsley root is unavailable; the aroma becomes rounder and less parsley-like.

Celeriac

Parsley root: Use only if celeriac is unavailable; the broth will lose some classic celery depth.

Leek

Onion: Use only if leek is unavailable; the broth will taste sharper and less grassy.

Onion

Leek: Use extra leek only if onion is unavailable; the broth will be milder.

Garlic

Onion: Use only when avoiding garlic; the broth will be less aromatic.