Authentic Rosol (Polish Chicken Soup)

introduce chicken to a large Dutch oven or stock pot seal with moisture Bring to a bubble and stew for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth If your pot is big enough, introduce the vegetables and spices for the last hour of the making time My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the protein/bones for the full making time, then removed them, and cooked the vegetables and spices separately Strain everything out of the broth Bone the chicken, pulling the protein into large chunks carve the carrots Return the chicken and carrots to the broth make noodles according to package method if you’re using them introduce noodles to container and then top with burning chowder.