Experience the classic flavors of Polish cuisine with this Traditional Rosół Recipe, a hearty soup made from simmering chicken or beef broth with a medley of vegetables, herbs, and spices, served with tender noodles and garnished with fresh parsley.

Rosol, the queen of Polish soups and an essential part of Sunday dinner. Actually, it’s not complicated, yet it can be troublesome for those who are just starting their culinary adventure. So today we have prepared for you: chicken broth – the simplest recipe! You can read our article about making Rosół and the troubles you may stumble upon when making this recipe here – “How to cook rosół? Tips and tricks not only for beginners

Although it is commonly believed that the most delicious broth is the one prepared from several types of meat, the broth made only from chicken is equally tasty, as the one made with beef or turkey, for example. Its secret lies in the proper amount of meat and vegetables, and above all, in long and slow cooking.

It is important to remember that the broth should be cooked for a long time (2 hours is an absolute minimum) and over low heat. It cannot boil, only “blink”. It is also important to pour cold water over the meat and slowly heat it up from the beginning (if we heat up the water to boiling temperature too quickly, the protein will curdle and all the flavor and aroma will remain in the meat, instead of slowly penetrating into our broth).

Usually, the broth is cooked in larger quantities, so that it lasts for another day. If you don’t plan to turn it into tomato soup or another type of soup, heat it up slowly and without stirring before serving. Enjoy :)


  • any chicken parts e.g. chicken carcass with neck, 2 wings, and leg or not too big whole chicken
  • 2 medium-sized carrots
  • 1 large parsnip
  • 1 small piece of celery
  • 1 onion (roasted over an open flame)
  • 5 sprigs of parsley
  • 10 black peppercorns
  • Salt for taste
  • 2 tablespoons of chopped parsley


  • 3 leaves of leek (including the dark green part)
  • 1 small piece of savoy cabbage

Optional for serving:

  • 480g of egg noodles or other favorite noodles for soup (60g of dry noodles per person)


  1. Wash the chicken thoroughly. Put the chicken into a pot, and cover with water (about 3 liters). If you use whole chicken the water should cover the chicken.
  2. Place the pot on the stove and slowly heat until the water begins to simmer. You can also leave the meat in the water for an hour before cooking, then pour out the water, add new water and start cooking.
  3. Scums will start to form on the surface of the simmering water – you can remove it with a fine-mesh skimmer or leave it as valuable collagen is among the substances that accumulate in it.
  4. Add the peeled vegetables – carrots and parsley root cut in 3 pieces, celery may stay as one piece. Add washed sprigs of parsley and, if available, a sprig of lovage.

    If you decide to add optional ingredients washed leek leaves, and savoy cabbage. You can omit the cabbage – but if you add a small amount, it will improve the taste of the broth, while too much will give the broth a cabbage taste – so just add a small piece, e.g. 2 leaves.
  5. Add the onion to the pot. If possible, peel it and roast it over the fire. You can also add the onion without roasting, but leave it in the last brown skin.
  6. Add black peppercorns and a large pinch of salt to the pot. Cook for 3-4 hours over low heat with the lid slightly ajar.
  7. Serve the soup with cooked salted noodles, chopped carrots from the broth, and freshly chopped parsley. You can also add the chicken leg meat to the soup bowls. Or simply drink from a cup.

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Do Consommé Royale and Polish Rosół differ from each other?

Consommé Royale and Polish Rosół are both types of clear soup, but they are not exactly the same.

Consommé Royale is a French soup made by clarifying a rich, flavorful stock with egg whites and serving it with a garnish of diced vegetables, herbs, and sometimes meat. It is a classic dish in French cuisine and is often served at formal dinners.

Polish rosół, on the other hand, is a traditional Polish soup made from chicken or beef broth, flavored with vegetables, spices, and herbs. It is often served with fine noodles, diced vegetables, and sometimes meat.

While both soups are clear and made from stock, they differ in terms of their flavor profile and preparation method. Consommé Royale is more focused on the clarity and purity of the soup, while Polish Rosół is known for its hearty flavor and comforting qualities.

Is the recipe Gluten-free?

The recipe provided for rosół does not contain any ingredients that inherently contain gluten. However, if the chosen pasta contains wheat or any other gluten-containing grain, it would not be gluten-free. Therefore, to ensure that the recipe is gluten-free, you should choose a gluten-free pasta option. Additionally, it is always recommended to double-check the labels of any packaged ingredients to confirm their gluten-free status.

Can I eat rosół on Keto?

The chicken rosół recipe itself is low in carbs, but the inclusion of noodles (as per the recipe) makes it unsuitable for the keto diet.

However, you could easily omit the noodles or substitute them for a low-carb alternative, such as zucchini noodles or shirataki noodles, to make it keto-friendly.