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Below are the ingridients that are required to make a appetizing Rosol (Polish Chicken Noodle Soup):
- Use 1 of whole chicken.
- You need 1 of whole onion skin on.
- Take 2 of Leeks.
- Provide 2 cloves of garlic.
- Provide 5 of whole carrots.
- Use 1/2 of a swede whole.
- You need 2 litres of chicken stock several cubes.
- Provide 1 of bay leaf.
- Take Handful of parsley.
- Use of Plenty of Salt and Pepper.
- Prepare 400 grams of pasta.
Ready with the ingridients? Below are the sequences on producing Rosol (Polish Chicken Noodle Soup):
- Literally throw all the ingredients apart from the pasta into a slow cooker! Put the lid on cook for 6 hours on a medium heat! Skim off any residue. Add a handful of parsley whilst the pasta is cooking! Prepare pasta as packet instructions. Lift out the chicken, take off the skin, and prepare as mentioned earlier (this is when I pretend I am chef 😁) shred the chicken. Chop up the veggies. Once the pasta is cooked, place into bowls, add the chicken and veggies. Pour over the liquor..
- Once the pasta is cooked, place into bowls, add the chicken and veggies. Pour over the liquor. Sprinkle over some more chopped parsley and chicken skin!! Trying not to eat it all!! Optional paprika too!! 🤣 Bobs your uncle!! TUCK IN !!.
- Ps there will be plenty of chicken left over for another recipe..
Perfect meal for coming cold evenings 🙂 I hope you enjoy! Subscribe to my channel for new recipes every week. Polish chicken noodle soup – or rosol z kury i kluski – features a golden broth and old-fashioned egg noodles known as kluski or makaron. This Polish chicken soup recipe or rosól z kury i kluski (RROH-sool zih KOO-rrih ee KLOOSS-kee) is best when made with the bones leftover from a roast. Rosól is a nourishing Polish soup that was regularly made by my mum when I was growing up.
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