Rosół chicken noodle soup
The Polish Sunday chicken soup. Golden broth, tender chicken, carrots and noodles.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Carrots300 g
- Leeks1 leek
- Brown onions150 g
- Pasta250 g
- Vegetable stock cubes1 cube
- Sliced wholemeal bread300 g
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Celery.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the chicken thighs in a large pot with the onion, halved, the leek and carrots in big pieces, the stock cube and 2 litres of cold water.600 g chicken thigh fillets300 g carrots1 leek150 g brown onions1 cube
- Bring slowly to a simmer and cook very gently for 1 hour, skimming off any foam. Don't let it boil hard or the broth turns cloudy.
- Cook the pasta (thin noodles are traditional) in a separate pan following the pack instructions, and drain.250 g pasta
- Lift out the chicken and shred it. Slice the carrots. Season the broth with salt and pepper. Put pasta, chicken and carrots in each bowl, ladle over the hot broth and serve with the bread.300 g sliced wholemeal bread
Char the onion halves in a dry pan first. It gives the broth its golden colour.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.