Rosol (Polish Chicken Soup)

Ingredients

• 4 chicken legs
• 2 onion
• 5 carrots
• 1 leek
• 1 celery stalk
• ¼ head cabbage
• 1 cloves
• 1 tsp allspice
• 2 bay leaf
• 4 sprigs fresh parsley
• 4 sprigs fresh dill
• 1 tsp black pepper
• 1 tbsp salt
• 4 oz egg noodles (optional)

Steps

1. Place chicken legs in a large Dutch oven or stock pot and cover with water.
2. Bring to a boil, then reduce heat to a simmer. Skim any impurities from the surface for 2 to 2.5 hours.
3. During the last hour of simmering, add chopped onions, carrots, leek, celery, cabbage, cloves, allspice, bay leaves, parsley, and dill to the pot.
4. Once cooked, carefully remove all solids from the broth using a slotted spoon or by straining the broth.
5. Debone the chicken and shred or chop the meat into large chunks. Slice the cooked carrots.
6. Return the chicken meat and sliced carrots to the strained broth.
7. Cook egg noodles separately according to package instructions, if using.
8. Serve the hot soup in bowls, adding cooked noodles to each bowl if desired.