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Chicken broth with noodles

Pikantne Soups European cuisine 180 min Medium 15 wyświetleń ~45.53 PLN - (0)
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Description

Traditional, clear chicken broth with thin noodles is a classic of Polish cuisine — an aromatic, warming broth with a golden hue, served on New Year's Eve as a comforting dish before the festivities or the next morning. The broth is made by long, gentle cooking of meat with vegetables and spices, resulting in a deep flavor and rich aroma. It is served hot with thin egg noodles and chopped parsley; it also pairs well with a slice of carrot and a sprinkle of freshly ground pepper. It looks aesthetically pleasing in simple white bowls with visible pieces of meat and carrot — the golden broth invites you to take the first spoonful.

Składniki (13)

Servings:
6
  • Chicken (whole) 1500 g
  • Water 3000 ml
  • Carrot 3.8 szt.
  • Parsley root 1 szt.
  • Celeriac 150 g
  • Leek (white and light green part) 1 szt.
  • Onion 1 szt.
  • Thin egg noodles (dry) 300 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper (whole) 5 g
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Garlic 2 ząbki
  • Fresh parsley 30 g
💰 Szacowany koszt dania: ~45.53 PLN (7.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the tools: a large pot (5–6 liters), a colander, a slotted spoon or skimmer, a fine sieve (strainer), and bowls. Check the ingredients and take the chicken out of the fridge 10 minutes before cooking. Wash the vegetables under running water and dry them. Finely chop the parsley (if using) and set it aside in a small bowl.

Ingredients: Chicken (whole), Carrot, Parsley root, Celeriac, Leek (white and light green part), Onion, Fresh parsley
Use a pot with a bottom diameter of about 22–26 cm and a minimum capacity of 5 l. Prepare kitchen gloves and a cutting board. A common mistake: starting to cook without degreasing the surface of the chicken — wash and dry, but do not pour hot water over it.

Preparation of vegetables and onions

2

Peel the carrot, parsley, and celery. Cut the carrot and parsley into thick slices (about 1–2 cm), and the celery into smaller pieces. Cut the onion in half lengthwise; do not peel it completely — the skin will add color. If you want a deeper color and aroma, char the outer side of the halved onion in a dry pan or over the flame of the stove for 6–8 minutes, until the surface is lightly browned (do not burn it completely).

Ingredients: Carrot, Parsley root, Celeriac, Onion
Use a sharp knife and a stable cutting board. When charring the onion, hold it with tongs over the flame or simply fry half on a dry cast iron skillet; too much charring will give a bitter taste.

Broth

3

Place the whole chicken in a large pot and cover it with cold water (3000 ml). Cold water helps to gradually extract flavors from the bones and meat. Set the pot over medium heat and slowly heat it until a gentle froth begins to appear on the surface (these are protein impurities).

Ingredients: Chicken (whole), Water
Use cold tap water or filtered water. The pot should not be filled more than 80% full — leave space to prevent boiling over. A common mistake: quickly heating on high heat causes the broth to become cloudy.
4

When foam and impurities appear (about 10–20 minutes after boiling), use a slotted spoon or sieve to carefully remove them. Continue heating to a very gentle simmer, meaning small, delicate bubbles, not vigorous boiling.

Ingredients: Chicken (whole)
Skimming should be repeated every 5–10 minutes until the surface is clear — this will ensure a clear broth. Use a metal skimmer or slotted spoon. Do not stir the liquid vigorously, as this will disperse the impurities.
5

When the broth stops bubbling vigorously, add the prepared vegetables: carrot, parsley root, celery, leek, and the halved onion. Also add the bay leaves and whole peppercorns (5 g). If you are using garlic, add 2 cloves with the skins on. Reduce the heat to the minimum – the broth should gently 'wink' with small bubbles. Cook with the lid slightly ajar for 120 minutes.

Ingredients: Carrot, Parsley root, Celeriac, Leek (white and light green part), Onion, Bay leaf, Black pepper (whole), Garlic
Use a lid slightly ajar to allow steam to escape. Cooking on very low heat brings out a clear flavor; too high temperatures will cause cloudiness. Make sure the broth is barely moving.

Checking and seasoning

6

After 120 minutes, check the tenderness of the chicken — the meat should easily come off the bone, and the broth should be a deep golden color. Remove the pieces of chicken to a deep bowl and set aside to cool slightly. Season the broth with salt (about 12 g) and taste, adjusting the amount to your preference.

Ingredients: Chicken (whole), Salt
Use a fork or spatula to check the tenderness of the thighs and breasts. If the meat does not give easily, cook for another 15–30 minutes. Do not oversalt — you can always add more salt later when serving.

Clarification and Straining

7

Strain the broth through a fine sieve lined with cheesecloth or a very fine strainer into another large pot or bowl to remove any remnants of bones, vegetables, and spices. If you want a clearer broth, strain it twice. Let the stock rest for a short while (10 minutes), then remove the excess fat from the surface using a spoon or a fat separator.

Ingredients: Chicken (whole)
Use a large sieve and folded cheesecloth for clarity. A common mistake: pouring out valuable fat — do not discard it all, just remove the excess, some of the flavor is in the fat.

Preparing the pasta

8

In a separate pot, bring 2 liters of water to a boil, add 1/2 teaspoon of salt (about 3 g), and toss in the egg noodles (300 g). Cook according to the package instructions — usually 4–6 minutes for fresh, 7–9 minutes for dry thin noodles. Cook until al dente (slightly firm), then drain and rinse briefly under warm water to remove excess starch.

Ingredients: Thin egg noodles (dry)
Use a large pot so the pasta has room to cook freely. Do not overcook the pasta, as it will fall apart in the broth. If you want, keep the pasta warm under a lid until serving.

Portioning and finishing

9

Divide the pasta evenly into 6 bowls (about 50 g of dry pasta per serving -> it will expand in volume when cooked). Place pieces of chicken (separated from the bones — e.g., thigh or breast cut into smaller pieces) on top of the pasta. Pour hot broth over it (about 350–400 ml per serving), add a few slices of cooked carrot from the broth, and sprinkle with fresh parsley (optional). Serve immediately with a pepper mill.

Ingredients: Thin egg noodles (dry), Chicken (whole), Carrot, Fresh parsley, Black pepper (whole)
Use a slotted spoon to serve the meat and carrots without excess sediment. Serve the hot broth immediately — it's best fresh, hot, and aromatic.

Additional tips

10

If you prepare the broth in advance, cool it quickly to room temperature and place it in the refrigerator. Once cooled, the fat will solidify on the surface and will be easy to remove. Heat the broth slowly over low heat — do not allow it to come to a rapid boil to avoid clouding the flavor.

Ingredients: Water
Use the refrigerator or an ice bath for quick cooling. For heating, a wide pan or pot is best, heat to 70–80°C, not boiling temperature.

Fun Fact

💡

Chicken broth is a classic "comfort food" in Poland, served on Sunday dinners and holidays; traditionally, hen is used because it provides a milder flavor than broiler chicken. Many families have their own, passed-down method for preparing perfectly clear broth.

Best for

Sylwester 2025 Rodzinny obiad Gdy ktoś jest przeziębiony

Tips

🍽️ Serving

Serve in deep, warm bowls with thin noodles and chopped parsley. For guests, additionally provide freshly ground pepper, lemon slices, and grated horseradish as condiments. You can serve the chicken separately on a large platter.

🥡 Storage

Store the broth in the refrigerator for up to 3 days in an airtight container. For freezing, pour into containers leaving space for expansion — up to 3 months. Heat slowly, avoiding a rapid boil to maintain clarity and flavor.

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