Golden Polish Chicken Broth with Noodles

Why You’ll Love This Recipe

• Classic Polish comfort: a clear, golden broth scented with parsley root and celery.
• Clean technique yields impressive clarity and deep flavor without fuss.
• Perfect make-ahead soup for Sunday lunch or gentle weeknight dinners.
• Flexible: use a mix of chicken parts you have and adjust noodles to taste.

Grocery List

• Produce: Carrots, parsley root, celery root (celeriac), leek, onion, garlic, flat-leaf parsley.
• Dairy: None.
• Pantry: Thin egg noodles, fine sea salt, whole black peppercorns, allspice berries, bay leaves.

Full Ingredients

For the Broth

• 1.8 kg bone-in chicken parts (backs, wings, thighs, necks; chicken feet optional) — about 4 lb
• 4 liters cold water (about 4.2 quarts)
• 3 medium carrots (about 300 g / 10.5 oz), peeled and halved crosswise
• 2 parsley roots (about 150 g / 5.3 oz), peeled and halved
• 1 small celery root (celeriac) (about 250 g / 9 oz), peeled and cut into large chunks
• 1 small leek (white and light green parts only, about 120 g / 4 oz), rinsed well and halved lengthwise
• 1 large onion (about 200 g / 7 oz), halved horizontally, unpeeled
• 2 garlic cloves, lightly crushed
• 6–8 parsley stems (reserve leaves for garnish)
• 12 whole black peppercorns (about 1 tsp / 3 g)
• 6 allspice berries (about 1/2 tsp / 1 g)
• 2 bay leaves
• 2 to 2.5 tsp fine sea salt (10–12 g), or to taste

For the Noodles & Serving

• 200 g thin egg noodles (nitki) — about 7 oz
• 1 tbsp kosher salt for noodle water (optional)
• 2 tbsp finely chopped flat-leaf parsley (about 6 g)

Optional Aroma Boosters

• 1 small sprig lovage or a handful of celery leaves
• Extra chicken feet or wings for a richer, silkier broth

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Rinse the chicken parts under cold water and pat dry. Trim excess skin and large globs of fat to keep the broth light. Peel carrots, parsley root, and celery root; cut into large pieces. Rinse the leek thoroughly, especially between layers, and halve it lengthwise. Lightly crush the garlic.

Step 2: Char the onion for color and aroma

Heat a dry skillet over medium-high. Place the onion halves cut-side down and cook until the cut sides are well charred, 4–6 minutes. This classic step gives the broth its signature golden hue and subtle sweetness. Leave the onion skins on for extra color; they will be strained out.

Step 3: Load the pot and bring up gently

Place chicken, charred onion, carrots, parsley root, celery root, leek, garlic, parsley stems, peppercorns, allspice, and bay leaves into a large stockpot. Pour in 4 liters cold water. Set over medium heat and slowly bring the temperature to just below a simmer, 85–90°C (185–194°F), 25–35 minutes. As gray foam rises, skim it off with a ladle for a clear broth.

Step 4: Simmer low and slow (do not boil)

Reduce heat to maintain tiny lazy bubbles and the occasional plume of steam. Simmer uncovered 2.5–3 hours at 85–90°C (185–194°F). Avoid boiling, which clouds broth and emulsifies fat. Skim the surface occasionally to remove any lingering foam or fat.

Step 5: Season, strain, and clarify

Add 2 to 2.5 teaspoons fine sea salt during the last 20 minutes. Taste and adjust. Remove large solids with tongs. Strain the broth through a fine-mesh sieve lined with dampened cheesecloth into a clean pot or bowl. For a leaner finish, let the broth rest 5 minutes, then skim surface fat with a ladle; or chill until fat solidifies and lift it off.

Step 6: Cook the noodles separately

Bring a pot of water to a boil and salt it (about 1 tablespoon kosher salt per 2 liters). Add the thin egg noodles and cook until just tender, 2–3 minutes. Drain well. For extra clarity, briefly rinse under hot water to remove excess starch, then toss with a spoonful of hot broth to keep them from sticking.

Step 7: Serve the rosół

Warm soup bowls. Place a small nest of noodles in each and ladle over the steaming, golden broth. Add a few carrot slices for color and sprinkle with chopped parsley. Serve immediately. If desired, offer extra salt at the table.

Pro Tips

• Start cold: Meat and aromatics added to cold water extract more flavor and produce a clearer broth.
• Never boil: Keep the temperature at 85–90°C (185–194°F). Vigorous boiling clouds the soup.
• Char the onion: It deepens color and adds gentle sweetness without roasting the whole pot.
• Use collagen-rich parts: Wings and feet boost body and give that silky mouthfeel.
• Salt late: Season near the end to avoid concentrating the broth past your target salinity.

Variations

• Pressure cooker: 4 liters water, same ingredients. Cook at high pressure for 45 minutes; natural release 15 minutes. Strain and degrease.
• Mixed-meat “royal” broth: Replace 500 g of chicken with 500 g beef shank or marrow bones for a heartier flavor (simmer 3.5 hours).
• Gluten-free: Swap thin egg noodles for rice vermicelli; cook separately and add just before serving.

Storage & Make-Ahead

Refrigerate strained, cooled broth up to 4 days; noodles up to 3 days (store separately to keep broth clear). Freeze broth up to 3 months in airtight containers or zip bags. For easiest defatting, chill overnight and lift off the solid cap. Reheat gently to steaming (about 80–85°C / 176–185°F); avoid a rolling boil. Cook fresh noodles just before serving for best texture.

Nutrition (per serving)

Approximate per serving (1.5 cups broth + 35 g dry noodles): 180 kcal; 12 g protein; 22 g carbohydrates; 5 g fat; 700 mg sodium. Values vary with exact chicken parts and how much fat you remove.