A Pot of Rosol: The Heart of a Polish Home

There are few things in this world as comforting or as humble as a pot of homemade chicken soup. In my family, we call it Rosol, and it’s so much more than just a meal. It’s the first thing we make for a celebration, the remedy for a grey day, and the cure for everything that ails you. It’s not a fancy dish, but it’s made with a quiet patience that feels like love. This is the way my Babcia taught me, and it’s the method I still use today.

The Foundation: A Good Broth

Everything hinges on the broth. It should be clear, golden, and rich with flavor. This isn’t a rushed process; it’s a slow simmer that coaxes every bit of goodness from the bones. Don’t worry about having the biggest pot or the perfect setup. Like many family recipes, it’s adaptable to what you have on hand.

What You'll Need

• 1 whole chicken (or a mix of your favorite bone-in pieces)
• Cold water, enough to cover the chicken by an inch or two
• 3-4 whole carrots, peeled
• 1 parsnip, peeled (optional, but traditional)
• 1 medium onion, peeled
• A small bunch of fresh dill
• 2-3 bay leaves
• 5-10 whole peppercorns
• Salt, to taste
• Fine egg noodles, for serving

Making the Soup

The goal is a clear, beautiful broth, so don’t skip the skimming! Those little bits that rise to the top are just impurities, and removing them is the secret.

• Add your chicken to a large Dutch oven or stock pot. Cover it completely with cold water.
• Bring it to a gentle boil, then immediately reduce the heat to a low simmer. Let it cook like this for 2 to 2 1/2 hours. Use a spoon to skim off any foam or impurities that rise to the surface every so often.
• If your pot is big enough, add the whole vegetables and spices for the last hour of cooking. My pot is never quite big enough, so I often cook the chicken first, remove it, and then simmer the vegetables in the strained broth separately. Do what works for you!
• Once everything is cooked and flavorful, strain the entire contents of the pot through a colander into another large pot or bowl. You should be left with a beautiful, clear broth.
• Let the chicken cool until you can handle it, then pull the meat from the bones in large, tender chunks. Slice the cooked carrots.
• Return the lovely chicken meat and sliced carrots back to the clear broth. Warm it through and season well with salt.

To Serve

While the soup is warming, cook