Polish Chicken Noodle Soup
A warm and comforting Chicken Broth, also known as Polish Chicken Noodle Soup, cherished for its rich flavors and nourishing qualities, perfect for meal prep and customizable.
Ingredients
For the Broth
- 4 pounds Chicken (whole or parts) Use a mix of legs, thighs, wings, neck, etc.
- 1/2 pound Beef (optional) Can be omitted if desired.
- 10-12 cups Water Add more if needed during cooking.
- 3 large Carrots (peeled)
- 1 Parsley root (peeled)
- 1/4 large Celery root (peeled)
- 1/2 Leek (peeled)
- 2 large Garlic cloves (peeled)
- 1 bunch Fresh parsley For garnish and flavor.
- 2 Bay leaves
- 3 Allspice berries
- 1 teaspoon Black peppercorns (whole)
- 2 teaspoons Salt Adjust to taste.
- to taste Black pepper For flavor.
For Serving
- Egg noodles Amount as desired.
- Fresh parsley (for garnish)
Instructions
Preparation
- Clean the chicken and beef (if using) and place them in a large pot; cover with cold water.
- Add salt and bring the water to a boil over low heat, skimming off any foam that forms.
Cooking
- After the broth has simmered for about 1.5 hours, add the whole vegetables, garlic, bay leaves, allspice, peppercorns, and fresh herbs.
- Continue to simmer the soup for another 1 to 1.5 hours until the meat is tender and the broth is flavorful.
- Remove from heat and strain the broth through a fine-mesh sieve or cheesecloth for a clear liquid.
- Take the meat off the bones, cut or shred the chicken into pieces, and slice the carrots lengthwise.
Serving
- Place cooked pasta, cut-up chicken, and carrots in bowls, cover with hot broth, and garnish with freshly chopped parsley.
Notes
Store any leftover broth in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Ensure to leave space for expansion in containers when freezing.