I like to make this rosól z kury i kluski soup with the bones from a roast chicken dinner (this recipe is great for turkey bones, too). Otherwise, I'll roast off chicken wings, necks and backs before adding them to the stockpot. Roasting gives the soup extraordinary flavor.
And it wouldn't be Polish chicken soup without the kluski. Although, in Poland, they traditionally use finely cut (Mrs. Grass-type) noodles they call makaron.
View this larger image of Chicken Noodle Soup.
- Chicken or turkey carcass. or 1 pound wings, necks or backs, roasted until evenly brown
- 4 carrots, peeled and cut in half
- 4 ribs celery, trimmed and cut 1/2" inch
- 1 large onion, cut into 8ths
- 1 stock sachet (see below)
- 1 tablespoon chicken base
- 1 pound kluski, cooked and drained
- In Dutch oven or stockpot, place bones and water to cover (about 1 gallon). Bring to boil, skimming off any foam that rises to the surface.
- Add carrots, celery, onion, sachet and base. Return to a boil, lower heat and simmer 1 hour, uncovered.
- Remove carrots from pot and reserve. Remove bones and sachet and discard. Pour broth through a sieve, pressing down on the celery and onions with the back of a ladle to capture all that great flavor. Discard the celery and onions. 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.