This Polish chicken soup recipe or rosól z kury i kluski (RROH-sool zih KOO-rrih ee KLOOSS-kee) is best when made with the bones leftover from a roast chicken dinner (this recipe is great for turkey bones, too).
Otherwise, 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 (mah-KAH-rrohn).
- For the Soup:
- Roasted chicken or turkey carcass or 1 pound wings, necks or backs, roasted until evenly brown
- 1 gallon water or more as needed to cover bones
- 4 carrots, peeled and cut in half
- 4 ribs celery, trimmed and cut 1/2 inch
- 1 large onion, cut into 8ths
- 1 tablespoon chicken base or Vegeta
- 1 stock sachet (see below)
- To Serve:
- 1 pound kluski or other egg noodles, 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. After skimming, try not to stir the soup because it will become cloudy which is undesirable in this type of soup.
- Add carrots, celery, onion and base or Vegeta to the pot. Tie the stock sachet to the handle of the pot. 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.