Polish chicken broth with pasta and vegetables is a classic soup that combines the delicate flavor of chicken with the aroma of fresh vegetables and spices. Long cooking brings out the depth of flavor, and the addition of pasta makes it a hearty dish for any season. Perfect for a family lunch, it warms and energizes, and its aroma invites you to spend time at the table.
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Wash the chicken and place it in a large pot. Cover with cold water, add a pinch of salt, and simmer, skimming off the foam.
Add the peeled carrot, onion, and parsley. Cook on low heat for about 2 hours, until the meat is tender.
Remove the meat and vegetables from the broth. Cut the carrot and meat into pieces, and discard the onion and parsley. Strain the broth through a sieve.
Cook the pasta according to the instructions on the package. Add the chopped meat and carrot to the broth. Season with salt and pepper to taste.
Serve the hot broth with noodles, garnished with fresh parsley. Enjoy!
Chicken broth is often considered a remedy for colds in Polish culture, and its preparation is a tradition passed down from generation to generation.
Serve the broth in deep plates, preferably in ceramic or porcelain dishes. Garnish with fresh parsley on top and serve with fresh bread. The soup is best served hot.
Store leftover broth in an airtight container in the refrigerator for up to 3 days. You can also freeze the broth in ice cube trays or zip-lock bags, and after thawing, it's best to reheat it over low heat in a pot.
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