Rosół Z Makaronem

Name: Rosół Z Makaronem
Prep time: 20 min
Cook time: 3 h 18 min
Total time: 3 h 38 min
Cuisine: Polish
Ingredients: 1 Chicken, whole; 5 L Water, cold; 300 g Carrot, peeled; 120 g Parsley root, peeled; 150 g Celeriac, peeled; 120 g Leek, cleaned; 1 Onion, halved; 2 clove Garlic, peeled; 2 Bay leaf; 4 Allspice berry; 1 tsp Black peppercorn; 5 tsp Salt; 15 g Parsley leaf, chopped; 5 g Lovage; 250 g Thin wheat pasta, dry

Rosół Z Makaronem · ready in 3 h 38 min · 6 servings · 570 kcal per serving · medium · 15 ingredients

A clear Polish Sunday chicken broth served over fine pasta, with sweet carrot, tender chicken, and fresh parsley in every spoonful.

Prep: 20 min
Cook: 3 h 18 min
Total: 3 h 38 min
Serves: 6
kcal: 570
Difficulty: medium

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

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

1Chicken, whole
5 LWater, cold
300 gCarrot, peeled
120 gParsley root, peeled
150 gCeleriac, peeled
120 gLeek, cleaned
1Onion, halved
2 cloveGarlic, peeled
2Bay leaf
4Allspice berry
1 tspBlack peppercorn
5 tspSalt
15 gParsley leaf, chopped (to serve)
5 gLovage
250 gThin wheat pasta, dry

Equipment

stovetop, large pot, pasta pot, skimmer, fine-mesh sieve, knife, cutting board, ladle, serving bowls, spoon, large bowl, colander

Instructions

Prepare Station
Gather all ingredients, measure them, and set out a large pot, pasta pot, skimmer, fine-mesh sieve, knife, board, ladle, and bowls. · 10 min
What to look for: Ingredients are measured and tools are within reach.
Start Broth
Place chicken in the large pot with 3000 ml cold water, heat slowly to a bare simmer, and skim foam until the surface looks clean. · 30 min
What to look for: Small bubbles rise gently and grey foam is removed.
Add Vegetables
Add carrot, parsley root, celeriac, leek, onion, and garlic, then simmer uncovered very gently without stirring hard. · 2 h
What to look for: Broth stays clear with lazy bubbles and softened vegetables.
Season Late
Add bay leaf, allspice berry, black peppercorn, lovage, and salt, then continue the gentle uncovered simmer for 30 minutes. · 30 min
When it is done: Chicken meat reaches 74°C / 165°F and pulls easily from the bone.
Strain Broth
Strain broth through the fine-mesh sieve, pull chicken meat from the bones, slice the carrots, and keep the broth hot. · 15 min
What to look for: Broth is clear, chicken is in bite-size pieces, and carrot is neatly sliced.
Cook Pasta
Boil the remaining water with a little measured salt, cook thin wheat pasta until al dente, then drain it well. · 8 min
What to look for: Pasta is tender but still springy and separate.
Serve Soup
Place pasta in warm bowls, ladle hot broth over it, add chicken and carrot, then finish with chopped parsley leaf. · 5 min
What to look for: Clear golden broth surrounds pasta, chicken, carrot, and fresh green parsley.

Nutrition (per serving)

kcal	570
Protein	38 g
Carbohydrates	47 g
of which sugars	6 g
Fat	26 g
of which saturated	7 g
Fibre	5 g
Sodium	1831 mg

Nutri-ScoreA

Allergens

Contains: gluten, celery

Ingredient substitutions

Parsley root

Celeriac: Use only when parsley root is unavailable; the broth will taste earthier.

Celeriac

Parsley root: Use when celeriac is unavailable; the broth will be less earthy.

Leek

Onion: Use only if leek is unavailable; the broth will be sharper.

Onion

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

Bay leaf

Lovage: Use only if bay leaf is unavailable; lovage gives a greener, stronger note.

Allspice berry

Black peppercorn: Use only if allspice is unavailable; the warm clove-like aroma will be missing.