Classic Polish Rosół

1.Place the chicken pieces in a large stockpot and cover with 3 liters of cold water.

2.Bring to a gentle boil over medium heat, skimming off any foam or impurities that rise to the surface with a slotted spoon to ensure a clear broth.

3.Add the peeled and cut carrots, parsnip, celery root, onion, leek, garlic, bay leaves, black peppercorns, and the bunch of parsley stems to the pot.

4.Reduce heat to low and let the broth simmer gently, uncovered, for about 2 to 2.5 hours. Avoid boiling vigorously to keep the broth clear and flavorful.

5.After simmering, remove the chicken pieces and set aside to cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into another pot to remove vegetables and spices, resulting in a clear broth.

6.Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.

7.Return the clear broth to the stove and bring to a boil. Add the egg noodles and cook according to package instructions, usually about 5-7 minutes, until tender but not mushy.

8.Add the shredded chicken back into the broth to warm through for 2-3 minutes.

9.Season the soup with salt to taste.

10.Ladle the hot soup into bowls, garnish with freshly chopped parsley leaves, and serve immediately.