Rosól: Immune-Boosting Chicken Noodle Soup

I am so excited to share this recipe with you all! It’s such a special recipe in our family, simply because it’s from my mama’s kitchen and brings back so many childhood memories! I posted a quick Insta-story over on my Instagram page and had an overwhelming response from readers either requesting the recipe or sharing that you grew up with this homemade soup, too. If you are Eastern European, it’s likely your mom or grandma made this flavourful, made-from-scratch chicken noodle soup after church on Sundays, during the holidays or to boost your immune system during cold and flu season! This soup is an absolute staple in any home.

My family is Polish, and know this soup as rosól –fresh parsley garnish included!  With its nostalgic flavor and smell, it’s a feel-good recipe I will never forget. Not only is it so incredibly easy to make, it is sure to be a hit with every single member of your family. I promise! My kids and Troy can’t get enough!

I hope you have a chance to relive some memories or try it for the first time! I would love to hear your stories – make sure to leave a comment below! Thank you, mama, for passing this recipe on to me!

Wondering what makes this soup good for your immune system? Some research suggests that chicken bone broth is rich in the amino acid cysteine which could help break down mucus. They also say it has anti-inflammatory properties that help to ease cold and flu symptoms. Sounds like the perfect remedy to me! Enjoy!! 

Chicken Noodle Soup/ My Mom’s Polish Rosól
Portions 6-8
Prep time: 5 minutes
Cook time: 2-4 hours

1 whole free-range or organic chicken (around 2.5-3 lbs.)
2 bouillon cubes or 2 Tbsp. of bouillon paste (optional, of course you can make it without it!)
2-3 bay leaves
4-5 carrots
3-4 stalks of celery
1 whole white onion
A bunch of fresh parsley
Salt and pepper to taste
Fine egg noodles (If they aren’t at your local grocery store, look for them at European grocery store.)

Rinse the chicken and place it in a medium-sized stockpot.

Place in the bouillon paste (or cube), bay leaves, carrots, celery, onion, a handful of parsley, and salt and pepper in the pot. Fill the pot with enough water to cover the chicken. 

Bring the water up to a boil and then reduce heat to a simmer. Let the soup simmer until the chicken is fully cooked, which should take around 1 ½-2 hours. If you would like, you can continue to let the soup simmer to bring out more flavor if you have the time. My mom says the perfect flavor is at 4 hours of cooking.  Have a taste and adjust the seasoning to your liking.

Remove the chicken from the pot, pull it apart, and set it aside.

Cook the noodles in a separate pot, following the package’s instructions. (It usually only takes around 4-5 minutes.) Strain out most of the water and set the noodles aside. I have always kept a little of the water with the noodles because it keeps them from absorbing all the broth. You can store any extra noodles in the fridge for a day or two in a covered container.

When you’re ready to serve, place the desired amount of noodles in each bowl and then simply strain out some of the stock over the noodles. Cut up a few of the carrots and celery from the pot and add them to each bowl. Don’t forget to include the chicken, too!

The stock will keep in the fridge for up to 3 days. Alternately, a great option is to freeze whatever is left over for a quick meal.

You can also strain all of the stock at once, chop up the veggies, and add them back in the stock before service or freezing as well.