Chicken Soup / Rosół z Kury
Chicken soup, the queen of Polish soups which used to be an essential element of Sunday dinner and for some still is. It’s not really complicated, but it may cause a lot of trouble for the ones who are just starting their culinary adventure. Therefore I wanted to introduce you to the simplest but delicious recipe.
Servings: 8 Servings
Calories: 217kcal
Ingredients
- 6-7 chicken thighs (or half a chicken)
- 2 carrots (medium)
- 1 parsley root (medium)
- 1/4 celery root
- 1/4 leek
- 1 yellow onion (medium)
- 2 garlic cloves (optional)
- 4 liters water
- 1/2 teaspoon salt (to taste)
- 1 pinch ground black pepper (to taste)
- 2 tablespoons chopped green parsley leaves (optional)
- 1-2 cubes chicken bouillon (optional)
- 60 grams dry pasta per person
Instructions
- Wash the meat thoroughly. I removed the skin so that the broth is not too greasy. Place the meat in a pot cover with water. Put the pot on the stove over medium to high heat until it starts to boil.
- Scum will begin to form which needs to be removed for clarity. I usually pour the first water out and refill with fresh water. Bring it to boil again over medium heat removing the scum until its clear. Prior to placing vegetables make sure your meat is less than half way tender. If you are using Amish or stewing chicken you may have to simmer longer on low heat. It all depends on the meat.
- Place peeled and cut into smaller pieces vegetables – carrots, parsley root, celery root, onion, garlic as well as washed leek. Add the washed parsley leaves to the pot as well as the lavage (optional). You may toast the onion first for a specific taste in the soup.
- You may add 2 chicken bouillons from a Polish deli store, (Optional). Place black pepper and a large pinch of salt. Cook for about 2 hours over a low heat under a slightly opened lid. Serve the broth with noodles cooked in salted water, add cubed carrot, broth, sprinkle with freshly chopped parsley. I like to add dill. You can add chicken leg meat to the plates with broth.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 217 |
| % Daily Value* | |
| Total Fat 7.9g | 10% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 93mg | 31% |
| Sodium 278mg | 12% |
| Total Carbohydrate 4.1g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1.5g | |
| Protein 31.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 44mg | 3% |
| Iron 1mg | 8% |
| Potassium 352mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |