Chicken Rosół with Rice (Polish Chicken Broth)
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Source: https://recipheon.com/en/recipes/soups/chicken-rosol-with-rice-polish-chicken-broth
About this recipe
Chicken rosół with rice is a home-style soup made with chicken thighs, carrots, parsley root, and celery root. Rice replaces the traditional noodles, making the rosół mild, satisfying, and easy to serve as a simple meal. The vegetables build the broth's natural flavor, while the chicken gives it more depth. Simmer the rosół gently without letting it boil vigorously so the broth remains clear and aromatic.
Ingredients
Servings: 4
2 chicken thighs
2 carrots
1 parsley root
a piece of celery root
70 g rice
2 L water
1 teaspoon salt, added gradually
1/4 teaspoon black pepper
Steps
Pat the chicken thighs dry with paper towels. Prepare the carrots, parsley root, and celery root in large pieces, and set the rice aside to add after the broth has cooked.
Place the chicken thighs and vegetables in a large pot, pour in 2 L cold water, and slowly bring it just to a bare simmer.
Simmer the rosół over very low heat for 70–90 minutes, skimming off the foam so the broth remains clear and develops the full flavor of the chicken and vegetables.
Near the end, cook 70 g rice for 12–15 minutes, either separately or directly in the soup, so it remains pleasantly firm.
At the end, gradually add the salt and black pepper to the clear broth once the rice is tender but not overcooked. Serve the rosół immediately with a portion of rice, carrot, and pieces of chicken thigh meat.
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