Rosół

Ingredients

• 1 whole chicken, or 2 lb chicken parts
• 12 cups water
• 2 carrots
• 1 parsnip
• 1 leek, cleaned
• 1 celery root, peeled
• 1 onion, halved and charred
• 4 sprigs parsley
• Salt and black pepper
• 8 oz thin egg noodles

Instructions

1. 1Char the cut side of the onion halves in a dry skillet until blackened.
2. 2Place the chicken, charred onion, carrots, parsnip, leek, and celery root in a large pot with water.
3. 3Bring to a boil, skim the foam, then reduce heat and simmer gently, uncovered, for 2 hours.
4. 4Season with salt and pepper, and stir in the parsley for the last 10 minutes.
5. 5Strain the broth and cook the egg noodles separately in salted water.
6. 6Shred some of the chicken and slice the carrots to serve in the broth with the noodles.

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