Prep 30 mins
Cook 2 hrs
This is my Polish family's chicken soup recipe which has been a Sunday tradition in our family forever. I only serve this with homemade noodles, and if you have the patience to make your own noodles, this is the soup to have them with. I like to get this started early on Sunday morning, and I also like when the kids wake up and say "smells like Sunday".. Yes, there is curry powder in the stock, and if you don't like curry powder, I suggest to you that there is not a substantial curry flavor to the broth that one would say "tastes like curry", because it doesn't! It just hightens the flavor I think.
- 1 (3 lb) roasting chickens, about 3lbs
- 6 teaspoons chicken bouillon
- 2 teaspoons curry powder
- 6 whole allspice
- 1 bay leaf
- 1 onion, chopped
- 16 ounces carrots, peeled and sliced
- 3 -4 stalks celery, sliced
- 1 bunch fresh parsley, chopped
- salt and pepper, to taste
- 1 lb egg noodles, cooked
- Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
- After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
- Remove the chicken and allow to cool.
- Remove the allspice and bay leaf with a slotted spoon and discard.
- Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
- Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
- Season to taste with salt and pepper.
- Add the parsley; stir.
- Serve with egg noodles.
- Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.
This is about as close a recipe for chicken soup (rosyl) of my late Ukrainian mother I've seen... except she'd use peppercorns (about a teaspoonful), no allspice or curry powder for that matter as it wasn't even 'invented'! One tip my Mum offered was to boil the chicken a few minutes once or twice discarding the water, BEFORE the final simmering... does away with the horrid yucky froth when first boiling the chicken and results in a clear broth IF the soup is only ever simmered slowly... DO NOT RAPID BOIL or inevitably the soup will cloud. Gentle simmering is the secret to a clear chicken soup, and time is not an issue. I'd also add that if you want a smaller batch of soup, use wings and/or drumsticks, even legs. I prefer skinless. One thing about eastern european chicken soup, everyone has their own recipe that works for them, that is why it is such a fascinating soup... but once bitten, you cannot NOT have it every week... I swear by it. It's such a healthy food, especially if you chill the soup and skim off the fat, easily done, and add lean chciken meat back to the soup. As for the person who added cilantro and cloves as an alternative... oh dear dear dear!!!!! Seriously, experiment and get to know your OWN chicken soup - it's very worth it! Weekends can never be the same without a deeeeelicious chicken soup with noodles! In fact, my whole family adored my Mum's chicken soup with home made noodles, whatever their age - it was her signature dish and not one of us has got it just the way it tasted as she made it yet, not even me, but close!
Such a shame someone would post 1 star when they altered the recipe and put CILANTRO and CLOVES into a Polish chicken soup! Yuck! Their fault, not the recipes. Anyway, I'd like to try this today for my sick Polish bf. Poor thing : (
This takes me back to Sundays as kid growing up in our little Polish neighborhood in central Connecticut where every family had a different style of chicken soup. All were very good and I probally ate a ton of it at all my friends homes, but this one is very close to what babci made. The only thing I added was a couple of potatoes because thats the way we use to have it