Homemade Rosol (Polish Chicken Soup)

transfer in chicken to a large Dutch oven or stock pot put a lid on with aqua 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, transfer in 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 bring to temperature noodles according to package method if you’re using them transfer in noodles to dish and then top with burning bouillon.