Polish Chicken Soup- Rosol


2 oxtail bones
2 chicken or turkey legs, wings, necks
5 celery leaf stalks
5 large carrots (peeled & cut in half)
2 large onions (cut in half)
2 bay leaves- fine egg noddles

Salt and pepper (to taste)


  1. Add  chicken or turkey thighs, wings, or necks, celery, carrots, onions, and bay leaves to large pot (7.5 liters)
  2. Add water to cover ingredients, approximately 20 cups
  3. Bring to a boil and simmer for 3 hours, skimming impurities off the top
  4. Strain broth and remove all  ingredients into large bowl. Cut carrots and remove all the meat from the bones.
  5. Add cooked fine egg noodles, carrots, meat and pour broth into bowl

Smell, taste, enjoy. Be mindful of the food you eat.