Rosol (Polish Chicken Soup) Made Easy

transfer in chicken to a large Dutch oven or stock pot lid with liquid Bring to a heat to boiling point 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 culinary preparation time My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the flesh/bones for the full culinary preparation time, then removed them, and cooked the vegetables and spices separately Strain everything out of the broth Bone the chicken, pulling the flesh into large chunks cut the carrots Return the chicken and carrots to the broth make noodles according to package directions if you’re using them transfer in noodles to dish and then top with burning bouillon.