Chicken soup (rosół z kury)
This is the typical soup served at Sunday dinner, weddings and other family occasions. A fryer/broiler chicken can be used, but for that rich, old-time flavor a mature stewing chicken is preferable.
- 3 lb chicken
- 1 tablespoon salt
- ½ onion
- 1 tomato
- 1 carrot
- other soup greens based on preference
- 6 peppercorns
- 3 grains allspice
- 1 bay leaf
- parsley for garnishing
Wash 1 cut-up 3 lb chicken, place in pot, add 1 T salt and 2-1/2 - 3 quarts water, bring to gentle boil and cook 90 min or until meat is fairly tender. (Cook only 45 min if a fryer is being used).
Skim off scum until no more forms. To broth add 1 portion soup greens and 1 halved onion (impaled on fork and charred over flame), 1 whole tomato, 1 whole carrot, 6 peppercorns, 2-3 grains allspice and 1 bay leaf.
Cook until vegetables are tender. Strain, discard all spices and serve. Vegetables may be used in some other dish, but the carrots may be diced and served in the soup.
If weight-watching and calorie-counting, refrigerate broth overnight and discard congealed fat.
Serve over home-made or store-bought egg noodles, egg-drop dumplings or poured-batter noodles, cooked diced potatoes, cooked rice or barley. The boiled chicken may be removed from bone and served in the soup. Garnish with diced carrot (from soup) and fresh parsley.