Rosół (Polish Chicken and Vegetable Broth with Noodles)
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Ingredients
- 4 chicken thighs
- 3 carrots
- 1 leek
- 2 celery stalks
- 1 onion
- 150 g egg noodles
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 27.8 g
- Carbohydrate
- 35.2 g
- of which sugars
- 7.3 g
- Fat
- 17.8 g
- of which saturates
- 4.9 g
- Fibre
- 4.6 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, carrots, leek, celery and onion in a large pot and cover with 1.5 litres of water. Bring to the boil, then skim off any foam.
- 2
Cover and simmer gently for 40-45 minutes until the chicken is cooked through with no pink remaining and the broth is well flavoured.
- 3
Lift out the chicken, shred the meat off the bone and discard the skin and bones. Slice the cooked carrots.
- 4
Cook the egg noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 5
Return the shredded chicken and sliced carrot to the broth, stir in the noodles, scatter with chopped parsley and serve.
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