Rosół (Chicken Soup)

Rosół z kury z makaronem (CHICKEN SOUP)

Ingredients:

2 lb. stewing chicken
8 cups cold water
1 Tablespoon salt
1-2 carrots
1 onion
1 parsley
1/4 celery
5-6 peppercorns
1/2 - 1 bay leaf

Place cut-up 2 lb. stewing chicken including gizzard and heart in pot, cover with 8 cups cold water, add 1 Tablespoon salt, and cook under cover on low heat 1 1/2 hours. Add soup vegetables, 6 or so peppercorns, and 1/2 to1 bay leaf, plus 1 onion singed over flame, and cook 30 minutes longer or until vegetables and meat are tender.

Sprinkle with a Tablespoon fresh chopped parsley and/or dill and serve over egg noodles, poured-batter noodles, rice or liver dumplings. If you like, slice the cooked carrot and add to soup bowls. If the soup is too fat for your liking, prepare a day ahead, refrigerate overnight, and remove solidified fat.