Rosol (Polish Chicken Soup)

Name: Rosol (Polish Chicken Soup)
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 4 Chopped Chicken Legs; 2 large Onions; 5 chopped Carrots; 1 chopped Leek; 1 small Celery; 1/4 Cabbage; 1 whole Cloves; 1tsp Allspice; 2 Bay Leaf; 4 sprigs Parsley; 4 sprigs Dill; 1 tsp Pepper; 1 tbs Salt

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Polish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 74 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 45 min total

4 Chopped Chicken Legs
2 large Onions
5 chopped Carrots
1 chopped Leek
1 small Celery
1/4 Cabbage
1 whole Cloves
1tsp Allspice
2 Bay Leaf
4 sprigs Parsley
4 sprigs Dill
1 tsp Pepper
1 tbs Salt

Step-by-step instructions

Add chicken to a large Dutch oven or stock pot.
Cover with water.
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth.
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time.
My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately.
Strain everything out of the broth.
Bone the chicken, pulling the meat into large chunks.
Slice the carrots.
Return the chicken and carrots to the broth.
Cook noodles according to package instructions if you’re using them.
Add noodles to bowl and then top with hot soup.

Why this works on a weeknight

Rosol (Polish Chicken Soup) lands at about 45 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Rosol (Polish Chicken Soup) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Chicken Polish Soup