Rosół: Polish Chicken Soup with Noodles

INSTRUCTIONS

1. Wash the vegetables, peel them. Set onion aside, chop the rest of vegetables roughly.
2. Take whole onion and roast it directly on the flame.
3. If you’re using a whole chicken, cut it up.
4. Place the meat and vegetables into a large pot (without fresh lovage and parsley leaves).
5. Cover the ingredients with filtered water. Don’t pour too much though! Just enough for everything to be covered.
6. Season, but don’t use salt at this stage.
7. Set it on lowest possible heat for 3 hours. It has to simmer lightly and never boil. Check on the pot from time to time, but avoid stirring.
8. After that time, add roughly chopped lovage and parsley leaves.
9. Cook for another 30 minutes, up to 1 hour – again: at the lowest possible heat.
10. Using a fine mesh sieve, strain the broth.
11. If the broth is not clear, chill it until completely cold. Add 2 egg whites and start heating the broth up slowly, stirring continuously. Strain through a gauze.
12. Serve rosół with chopped vegetables, fine egg noodles, kluski dumplings and (optionally) some chicken meat. garnish with chopped parsley leaves.