|Nutritional Guidelines (per serving)|
This Polish chicken soup recipe or rosól z kury i kluski (RROH-sool zih KOO-rrih ee KLOOSS-kee) is best when made with the bones leftover from a roast chicken dinner. If you don't have bones from a leftover roast dinner, don't worry! You can quickly roast off some chicken wings, necks, and backs before adding them to the stockpot. Roasting gives the soup extraordinary flavor.
If you are not in the mood for chicken, try using turkey bones. They work wonderfully in this recipe as well.
Don't forget, it wouldn't be Polish chicken soup without the kluski, a Polish soup noodle. Although in Poland, they traditionally use finely cut (Mrs. Grass-type) noodles they call makaron (mah-KAH-rrohn).
- For the Soup:
- Roasted chicken or turkey carcass; or 1 pound wings, necks or backs, roasted until evenly brown
- 1 gallon water (or more as needed to cover bones)
- 4 carrots (peeled and cut in half)
- 4 ribs celery (trimmed and cut into 1/2-inch pieces)
- 1 large onion (cut into eighths)
- 1 tablespoon chicken base or Vegeta
- 1 sachet d'épices
- Salt and pepper (to taste)
- To Serve:
- 1 pound kluski or other egg noodles (cooked and drained)
In a Dutch oven or stockpot, place the roasted bones and cover with water (about 1 gallon). Bring to a boil, skimming off any foam that rises to the surface. After skimming, try not to stir the soup because it will become cloudy which is undesirable in this type of soup.
Add carrots, celery, onion, and chicken base or Vegeta to the pot. Tie the sachet d'épices (also known as stock sachet) to the handle of the pot. Return to a boil, lower heat, and simmer for 1 hour, uncovered.
Remove carrots from the pot and reserve. Remove bones and sachet and discard.
Pour broth through a sieve into another large pot, pressing down on the celery and onions with the back of a ladle to capture all that great flavor. Discard the celery and onions from the sieve.
Add carrots back to the soup. If desired, pick over the bones and add any chicken meat to the soup.
Adjust seasonings. For a lower-fat soup, refrigerate overnight and skim off accumulated surface fat.
Serve in warmed bowls with kluski and carrot, and garnish with parsley.