Rosol (Polish Chicken Soup)

Ingredients

• 4chicken legs, chopped
• 2onions, large; whole in broth
• 5carrots, chopped; some whole in broth, sliced to serve
• 1leek, chopped
• 1celery, small; roughly chopped
• 1/4cabbage, quarter head
• 1cloves, whole clove (spice)
• 1 tspallspice
• 2 leafbay leaf
• 4 sprigparsley
• 4 sprigdill
• 1 tspblack pepper
• 1 tbspsalt
• egg noodles, to serve

Method

1. 1

   Add the chicken legs to a large Dutch oven or stock pot. Cover with cold water. Bring to a boil, then reduce to a simmer and cook for 2 to 2½ hours, skimming any foam or impurities from the top to ensure a clear broth.

2. 2

   For the last hour of cooking, add the vegetables (onions, carrots, leek, celery, cabbage) and spices (cloves, allspice, bay leaves, parsley, dill, pepper and salt) to the pot.

3. 3

   Strain everything out of the broth. Remove the chicken meat from the bones and pull into large chunks. Slice the cooked carrots.

4. 4

   Return the chicken and carrots to the broth.

5. 5

   Cook noodles according to package instructions if using. Add noodles to serving bowls and ladle the hot soup over.