Rosol (Polish Chicken Soup) Recipe (Ready in 80 Min)

A comforting Polish chicken built around chicken legs, carrots and leek — roughly 80 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 11 steps.

You'll mainly reach for oven and large pot. At medium difficulty across 11 steps, it's manageable with a little attention.

How to make it

Add chicken to a large Dutch oven or stock pot
Cover with water
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
Strain everything out of the broth
Bone the chicken, pulling the meat into large chunks
Slice the carrots
Return the chicken and carrots to the broth
Cook noodles according to package instructions if you’re using them
Add noodles to bowl and then top with hot soup

You'll use: Oven · Large pot · Saucepan

Tips & common questions

How long does Rosol (Polish Chicken Soup) take to make?

About 80 minutes from start to finish — an estimate based on the 11 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.