Chicken broth is seriously one of the best things ever. It’s so warming, satisfying and a wonderful comfort food, especially when served with egg noodles. The homemade stuff has an amazing rich flavor that you can’t even compare to the store-bought broth. Chicken broth, called rosół in Polish, is considered one of the most traditional dishes and it is often served for a Sunday family dinner. It’s been made in my family for generations so I got a bunch of great, helpful tips on how to achieve the best possible flavor since I think in that recipe the proper technique is extremely important.
Are you wondering why you should make a chicken broth? Let me help you out with that. Other than being delicious chicken broth is so good for you- easy to digest, full of minerals and low in calories. Chicken broth, also called the “Jewish penicillin”, will help you get over your cold faster (crazy but a scientific fact, look it up). What is more, it is a base for basically every other soup and many sauces, risottos etc. and can be easily frozen for later.
First things first, the meat. We are going to need chicken meat with a bone, so chicken wings, chicken legs or any other part of the chicken with the bone still on, not chicken breast. This is very important, since this is where the flavor comes from. I used fresh, not frozen chicken leg that I previously washed in warm water.
I placed my chicken together with bay leaves, whole peppercorns and whole allspice in cold water. Depending how big is your pot leave some room for the vegetables and add salt. I simmered it for about 2 hours before adding vegetables because they need less time to cook than the meat and would get too mushy. The trick is to cook chicken broth for a very long time on the lowest heat possible. You can use slow cooker for that as well.
You may notice some white stuff on the top of the pot, you can remove them with a big flat spoon.
In the meantime, I peeled carrots and sliced them together with celery. My mom usually uses 1 parsnip together with it and a celery root instead of celery stalks but I used them and they work just fine.
There is a special way to prepare the onion. I picked it up form my mom. I peeled the onion and burned it a little over the stove. That gives the chicken broth a better flavor. You can also broil it for few minutes in the oven to achieve a similar effect.
After about 2 hours I added onion, leek, carrots and celery to the soup and simmered for another 30 minutes. I added pasta for the last minutes before the soup was ready. Just read the directions on the box and dump dry pasta in the soup right before it’s ready.
I tried my soup and added pepper and salt. I discarded the onion and celery and sprinkled my soup with fresh parsley. Enjoy!
If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 chicken legs or 4 wings
- 5 bay leaves
- 4 peppercorns
- 4 whole appspice corns
- 5 carrots
- 3 cups of chopped celery
- a piece of leek (about 3 inch)
- 1 onion
- 2 tablespoons of salt
- 1 tablespoon of pepper
- 3 cups of dry pasta
- 1/2 bunch of fresh parsley
- Wash chicken, place it in a cooking pot and cover it with water. Add bay leaves, salt, peppercorns and allspice. Simmer for 2 hours.
- In the meantime burn the peeled onion lightly over the stove or broil in the oven for few minutes. Slice the peel carrots and celery stalks.
- After 2 hours add vegetables to the soup and simmered for another 30 minutes. Get your pasta ready, read the directions and add it to the soup at the end for as many minutes as the box calls for.
- Remove leek and onion. Try and add salt and pepper if necessary. Sprinkle with fresh parsley. Enjoy!