Rosol (Polish Chicken Soup)

Begin by placing the chopped chicken legs into a large Dutch oven or stock pot, ensuring they lay comfortably with room for water to cover them completely. Pour cold water over the chicken until fully submerged. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to a simmer. Allow it to cook uncovered for 2 to 2 1/2 hours. During this time, use a spoon to carefully skim off any foam or impurities forming on the surface, which helps achieve a clear, beautiful broth. If your pot is spacious enough, add the chopped vegetables—onions, carrots, leek, celery, cabbage—and the spices—whole cloves, allspice, bay leaves, pepper, and salt—during the last hour of simmering. This will infuse the broth with rich, layered flavors. If your pot is too small to hold all ingredients at once, cook the chicken and bones for the full duration first. Then, remove them carefully with tongs, set aside, and add the vegetables and spices to the broth, cooking them separately for about an hour. Once cooked, strain the broth through a fine sieve or cheesecloth, discarding solids to retain a clear liquid. Remove the chicken meat from the bones, pulling it into generously sized chunks to maintain a hearty texture. Slice the carrots into even rounds to add to the final soup presentation. Return the shredded chicken and sliced carrots to the strained broth, warming them gently to combine. Meanwhile, cook noodles according to package instructions until tender, then drain. To serve, place a portion of noodles into soup bowls and ladle the hot soup with chicken and carrots over the top, allowing the noodles to soak up the flavorful broth. Tip: Skimming the broth regularly is essential for clarity and taste. Also, adding fresh herbs like parsley and dill near the end of cooking enhances aromatic freshness without overpowering the delicate broth.