This is the recipe to turn to when you’re sick and need a boost or are just in need of something warm and comforting. Babcia’s take on this traditional polish soup promises to get you back on the right track in no time!
I use this recipe for everything from comfort food, cold remedies, and as a broth base for recipes that call for chicken stock (although cutting way back on the salt!) We have all felt the magic of rosol through our childhoods. I actually first realized that I might be pregnant when rosol didn’t soothe my stomach! – Linden
If anyone decides to test this recipe out (or has an alternate one), pass along the results and any suggestions in the comment section below. Take pictures! Thanks everyone!
Rosol (Chicken Noodle Soup)
Supplied by: the Molloys
Yield: As large of a stock pot as you have’s worth!
Ingredients
1 fresh whole chicken (optionally use leftover carcass from a roast chicken)
3-4 large carrots, peeled and chopped
4 celery stalks, chopped
1 large onion, chopped
3 tbsp vegetta seasoning (add to taste – everyone has a different opinion on the correct amount!)
salt and pepper (to taste)
water
Directions
1. Fill a stockpot with water. Boil chicken over high heat. Skim off the fat as it boils to the top.
2. When the water is mostly clear, stir in vegetables*, salt, pepper, and vegetta seasoning. Simmer for a few hours or until broth reaches desired concentration.
3. Serve over cooked filini pasta or freeze. Strain broth before freezing into the portions you’ll use.
Notes
*Optionally, char the onion on the burner before adding
This recipe has been tried and tested several times. Babcia definitely added more salt and vegetta than I do, so make sure you taste test as you go to get it how you like it.
I remember Babcia, and her mother (my Babcia), charring the onion (whole) on the burner of the stove, then adding the whole onion to the broth. Nothing beats the smell of a charred onion!
Julie, do you know why she charred it though? Something about the flavor of the onion but I could never get a clear answer.
The Best Rosu is made with fresh whole chicken but can use leftover chicken carcass if you want.