Polish Chicken Soup {Rosół} with Homemade Noodles

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Polish Chicken Soup with Homemade Noodles {Rosół}

In my home growing up and to this day, chicken soup with homemade dumplings is served every Sunday. No exceptions… ever. Every weekend we had chicken noodle soup for the first course, and chicken meat from the soup with potatoes and a salad for second course. Pretty predictable, but we all are always looking forward to it. 

For many years, both sides of my grandparents raised chickens, and I’ve seen the birds butchered, fathers plucked and cleaned the day before in preparation for Sunday dinner. Seeing chicken’s whole circle of life, from the egg to my table definitely made me appreciate food a lot more. It took time, dedication and consistency to bring food to the table, unlike the convenient ways we’ve gotten so used to these days, not that I’m complaining. 

Polish chicken soup
Because of this family tradition the smell of chicken soup reminds me of home. My dad and I always negotiated to see who got the gizzards and neck, and legs were always my brother’s favorites. It’s a simple staple and a base to many soups, and I believe everyone should know how to make a good bowl of chicken soup.

You can watch me make this delicious soup here.

Polish Chicken Soup {Rosół} with Home-made noodles

  • Yields: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 2 hours


  • Soup:
  • 1 good quality whole chicken
  • 2 carrots
  • 1 parsley root (or parsnip)
  • ¼ - ½ of a celery root
  • A few leaves of a leek (the dark green parts)
  • ¼ of a large onion
  • 4 bay leaves
  • 6 whole peppercorns and allspice berries (each)
  • 1 tbsp of salt
  • A few sprigs of green parsley for garnish
  • Homemade noodles:
  • 3 c / 375 g of all-purpose flour
  • 3 whole eggs
  • 1 tsp of salt
  • 6-8 tbsp of warm water
  • More flour for rolling


  1. Wash chicken and peel and wash vegetables. Place all (minus the onion) in a large pot. Fill with water to cover (about 2 quarts / 2 liters).

  2. Place onion on the open flame of the burner and burn both sides of the cut quarter. If using an electric stove, place in a dry pan and heat until the onion burns on the surface. Add to the mix. Add bay leaves, peppercorns, allspice berries, and salt.

  3. Cover the pot and bring to boil, then turn heat down and simmer on low for about 2 hours. We only want the water to lightly bubble.

  4. After 2 hours and when chicken is tender and falls off the bone, remove and take off the bone.

  5. To make noodles: Combine all ingredients until a dough forms, roll out thin and cut into strips about 6 inches / 15 centimeters wide.

  6. Let strips dry a bit, for about 10 minutes.

  7. Flour each strip heavily and roll into a tube. Flatten tube and slice into desired thickness.

  8. Boil right away in salted water for 3-5 minutes OR spread in a single layer on a well-floured surface and let dry (uncooked) until completely dry, for at least 24 hours.

  9. Move pasta around a few times to prevent sticking.

  10. Fill each serving bowl with a few scoops of boiled pasta (if using store-bought, I like the thin egg noodles or angel hair pasta), add a few slices of carrot, some meat (if you'd like) and garnish with a pinch of chopped parsley. Fill bowl with hot liquid and enjoy!


Uncooked/dried pasta will store for weeks. Keep in a breathable container.

What is your Sunday dinner tradition? Leave a comment below!



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  1. I love all your recipes because after I got old enough and married…I wanted all of the family recipes but my Mom didn’t have all of my grandmother’s recipes since she had passed away. Thank you for sharing your heritage with me. I do have a question. When you call for “celery root” you aren’t saying use regular celery stalks….Right??? Celery root is not always carried around my area…so if you are suggesting celery root ball then how are you preparing it? Grated? Sliced? Please let me know. Again, thank you so much for your blog!!!!!!!!!!!

  2. Hey, JC Allen. For soups you are slicing the celery root, for salads it should be grated, usually on big holes side. Celery root is making fantastic salad, mixed with grated apple, raisins and some cream, you should try.

  3. My Babci used to make a green bean soup which we called black soup. The only thing my Mom remembers about making it was browning flour in butter which gave it the dark color. Anyone have any idea

      1. My polish mother-in-law made this all of the time. Now I do. We call it either bean soup or beans and gravy. We love it.

    1. I’m Slovak, but this is what my mom made and I do too. Green or yellow wax beans-fresh is preferred, water, smoked Polish sausage or some other type of smoked meat , cubed potatoes. Cover with water and simmer. Chopped onions browned in butter, then add flour to make zaprashka[roux] and let it brown not burn. Add to soup when meat and potatoes are cooked, and add a tablespoon or so of apple cider vinegar. Salt, pepper, and dill. So good.

  4. Anna, today I made your Polish Chicken Soup (Rosol). All of those different ingredients really made the prep long. Actually, I was rather disappointed in the soup. Why do you use a whole chicken rather that one that is cut up? It was very difficult to remove the whole bird from the hot broth.
    For as long as I can remember my family had chicken soup for Sunday lunch and dinner. Very simple! Only 5 ingredients
    In a large soup pot, place a whole chicken cleaned and cut up. Your favorite pieces may also be used. If you have any extra fat, just throw it in the pot. Cover the chicken with water plus a little more. Add 1 1/2 tablespoons of salt or more to taste. Bring to a low boil. Skim the “piana” or scum from the top of the soup. Stirring will encourage more to rise so it can be removed. Add cut up celery with leaves (1 cup) and sliced carrots (1 cup). Simmer for about an hour and 15 minutes. In a separate pot, cook noodles of your choosing or homemade dumplings. SMACZNEGO!!!

  5. Anna, your recipe sounds delicious and just what I was looking for since I discovered a Polish grocery store in my neighborhood today. I followed the lead of two obviously Polish women and bought the noodles they did and I will use those when making the soup. I’m so excited to try some authentic Polish recipes besides the couple I managed to find in my mother’s treasure trove. I also bought some sauerkraut with carrots which I had never heard of and some fresh-made kielbasa and pierogies. I have always wanted to try my hand at sauerbraten and potato dumplings – do you have recipes for either that you can share?

    1. Not an expert in German sauerbraten but I have a bunch of recipes for dumplings. Check out the PIEROGI AND DUMPLINGS section of the RECIPE INDEX. 👍🏻😊

  6. I want to thank you so much for this recipe. It was the perfect dish to bring to a family friend upon the death of a loved one. It is a hug in a bowl! I also want to thank you for your YouTube channel. It is something my husband and I watch together. Your food reminds him of his Polish family, it gives me an opportunity to bless him with lots of memory meals with the help of your recipes, and it is also wonderful to get to see Poland in your travels since we have never been there. So, thanks again…all the way from Texas!

  7. Thank you for the recipe Anna, just made this for my sick stepson and his sick GF at their request, they should be right as rain pronto after getting it down their necks.

    Strange as it may sound, I have been living in Poznan, Poland, and cooking Polish dishes and soups for 26 years and in all that time I have never once made the infamous rosol as I normally prefer the thicker soups like grochowka, fasolowka etc.

  8. Anna…I made your rosol and I was transported back to my babcias house in New Jersey, there there was always a large pot of this simmering on the stove when we came to visit. Thank you for bringing back that feeling.

  9. Don’t you have to skim the grey foam from the soup? For that reason I always get the chicken going before adding anything else. We always use some whole allspice which grandma called kabobbies, lol.

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