Rosol
Golden chicken noodle soup, the Polish cure for weather, hangovers and mild despair. A true rosol simmers for hours, so this one leans on good stock and gets the same clarity in eighteen minutes.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring the stock to a bare simmer with the allspice, bay leaf and salt.
Add the whole chicken breast, carrot, celery and leek and poach gently for 12 minutes without letting it boil.
Lift the chicken out, check it is cooked right through to 75C at the thickest point, then shred it while the vegetables finish.
Cook the noodles separately in salted water to the packet time, drain, and divide between two warm bowls.
Return the shredded chicken to the pan, fish out the bay leaf, then ladle the soup over the noodles and finish with parsley.
Read all that and thought “absolutely not”?
Completely fair. Rosol is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.