Chicken and Noodle Soup – Rosol – Recipe #178


  • 600 g of bone-in, skin-on chicken legs or thighs
  • 3 litters of cold water
  • 1 yellow onion (with skin)
  • 4 medium carrots
  • 2 parsley roots
  • 1 celery root
  • 2 small leeks
  • bunch of fresh parsley
  • 3 bay leafs
  • some peppercorns
  • all spice
  • salt

  • 500 g egg noodles
  • freshly ground black pepper
  • salt to taste
  • fresh parsley


  1. Wash the meat and transfer into a large pot. Add cold water and cook for around half an hour. With a slooted spoon remove any dirty foam forming on the surface of the water. 
  2. Clean and peel the skin off from the vegetables, except the onion! Cut the vegetables into smaller pieces.
  3. After all the foam was removed from the water add all the vegetables including the onion with skin and simmer for 2 hours.
  4. Add salt and bunch of parsley and cook for additional 30 minutes.
  5. Line a strainer with a cheesecloth and strain the soup.
  6. Keep the carrots separately because we are going to add them to the soup while serving.
  7. Cook the noodles according to the package instruction.
  8. In a serving bowl add some noodles, carrots cut in to coin size and cover with the rosol. 
  9. Season with salt and pepper to taste and sprinkle with some fresh parsley.


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