Polish Chicken Soup with Homemade Noodles {Rosół}
In my home growing up and to this day, chicken soup with homemade dumplings is served every Sunday. No exceptions… ever. Every weekend we had chicken noodle soup for the first course, and chicken meat from the soup with potatoes and a salad for second course. Pretty predictable, but we all are always looking forward to it.
For many years, both sides of my grandparents raised chickens, and I’ve seen the birds butchered, fathers plucked and cleaned the day before in preparation for Sunday dinner. Seeing chicken’s whole circle of life, from the egg to my table definitely made me appreciate food a lot more. It took time, dedication and consistency to bring food to the table, unlike the convenient ways we’ve gotten so used to these days, not that I’m complaining.
Because of this family tradition the smell of chicken soup reminds me of home. My dad and I always negotiated to see who got the gizzards and neck, and legs were always my brother’s favorites. It’s a simple staple and a base to many soups, and I believe everyone should know how to make a good bowl of chicken soup.
You can watch me make this delicious soup here.
Polish Chicken Soup {Rosół} with Home-made noodles
Ingredients
- Soup:
- 1 good quality whole chicken
- 2 carrots
- 1 parsley root (or parsnip)
- ¼ - ½ of a celery root
- A few leaves of a leek (the dark green parts)
- ¼ of a large onion
- 4 bay leaves
- 6 whole peppercorns and allspice berries (each)
- 1 tbsp of salt
- A few sprigs of green parsley for garnish
- Homemade noodles:
- 3 c / 375 g of all-purpose flour
- 3 whole eggs
- 1 tsp of salt
- 6-8 tbsp of warm water
- More flour for rolling
Instructions
Wash chicken and peel and wash vegetables. Place all (minus the onion) in a large pot. Fill with water to cover (about 2 quarts / 2 liters).
Place onion on the open flame of the burner and burn both sides of the cut quarter. If using an electric stove, place in a dry pan and heat until the onion burns on the surface. Add to the mix. Add bay leaves, peppercorns, allspice berries, and salt.
Cover the pot and bring to boil, then turn heat down and simmer on low for about 2 hours. We only want the water to lightly bubble.
After 2 hours and when chicken is tender and falls off the bone, remove and take off the bone.
To make noodles: Combine all ingredients until a dough forms, roll out thin and cut into strips about 6 inches / 15 centimeters wide.
Let strips dry a bit, for about 10 minutes.
Flour each strip heavily and roll into a tube. Flatten tube and slice into desired thickness.
Boil right away in salted water for 3-5 minutes OR spread in a single layer on a well-floured surface and let dry (uncooked) until completely dry, for at least 24 hours.
Move pasta around a few times to prevent sticking.
Fill each serving bowl with a few scoops of boiled pasta (if using store-bought, I like the thin egg noodles or angel hair pasta), add a few slices of carrot, some meat (if you'd like) and garnish with a pinch of chopped parsley. Fill bowl with hot liquid and enjoy!
Notes
Uncooked/dried pasta will store for weeks. Keep in a breathable container.
What is your Sunday dinner tradition? Leave a comment below!
Smacznego!!
Anna
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