Growing up, Sunday was always marked by a special meal in my home - chicken soup with homemade dumplings. No matter what, this was a staple on the menu every week. The first course was always chicken noodle soup, followed by a second course of chicken meat, potatoes, and salad. This predictable meal was always eagerly anticipated.
My grandparents on both sides raised chickens, and I witnessed the entire process of raising birds and preparing them for Sunday dinner. This experience taught me to value the time, effort, and dedication required to put food on the table. Today, we have become used to convenient food options, but seeing the full circle of life from egg to table gave me a deeper appreciation for food.
The aroma of chicken soup always takes me back to my childhood and my home. My father and I would compete for the gizzards and neck, while my brother claimed the legs as his favorite. Chicken soup is a simple yet essential dish, and I believe everyone should know how to make a great bowl of it.
To make Rosol, a unique chicken soup, it's important to keep in mind the following:
- Use chicken on the bone, such as a carcass, legs, thighs, drumsticks, or breast.
- Add a small amount of beef or veal bone for extra flavor, but avoid pork bone to keep the broth clear.
- Use a tablespoon of vinegar (apple cider or otherwise) to enhance the healing properties of the bones.
- Cook vegetables whole or halved, rather than chopped.
- Simmer the soup for 2 hours without boiling.
- Skim the fat off the top of the soup several times during cooking.
- Boil noodles separately and rinse with cold water to remove starch before adding to serving bowls.
- After cooking, chop some of the carrots and chicken pieces and add to serving bowls.
- Pour the broth through a meshed strainer and over the noodles, chicken, and carrots. Serve with freshly chopped parsley.