Rosol (Polish Chicken Soup)

Ingredients

• 4 Chopped Chicken Legs
• 2 large Onions
• 5 chopped Carrots
• 1 chopped Leek
• 1 small Celery
• 1/4 Cabbage
• 1 whole Cloves
• 1tsp Allspice
• 2 Bay Leaf
• 4 sprigs Parsley
• 4 sprigs Dill
• 1 tsp Pepper
• 1 tbs Salt

Instructions

1. Place the chicken pieces in a large stock pot or Dutch oven and cover with cold water. Bring to a boil over high heat, skimming off any foam that rises to the surface to keep the broth clear. Reduce the heat and simmer gently for 2 to 2½ hours.
2. If the pot is large enough, add the vegetables — onions, carrots, leek, celery and cabbage — along with the clove, allspice, bay leaves, salt and pepper during the final hour of cooking. If space is limited, cook the chicken first, then remove it and simmer the vegetables and spices separately in the broth until tender.
3. Strain the broth, discarding the vegetables and spices. Remove the meat from the chicken, discard the bones and pull the meat into large pieces. Slice the carrots.
4. Return the chicken and carrots to the clear broth. Add the parsley and dill and heat through. Adjust seasoning to taste.
5. Cook the noodles according to the package instructions. To serve, place noodles in bowls and ladle over the hot chicken soup.

instructions_source: editorial-classic