The health benefits of using as many bones in a soup recipe are incredible. This recipe is not only delicious, it is handed down through 3 generations of my Polish family. I used my Babci’s 3 gallon stock pot for this soup in order to freeze and save the soup for other recipes.
Using the carcass of a picked-at roasted chicken gives this nutritious soup a complex flavorful broth. Great served with Lane Kluski. Za Twoje zdrowie!
Polish Chicken Bone Soup
A traditional Polish Soup that is nutritional and delicious.
- 1 roasted chicken carcass cut in half
- 1 package of gizzards
- 2 chicken thighs
- 2 medium onions, peeled, and cut in wedges
- 4 cloves of garlic
- 5 washed, peeled and trimmed carrots
- 1 wedge of cabbage
- 4 stalks of celery
- 1 thoroughly washed and peeled parsnip
- 3 bay leaves
- 15 peppercorns
- a few sprigs of fresh parsley or 1 tsp. dried parsley
- a few shakes of dried thyme
- 1½ tbsp. salt (adjust to your taste)
- 2 gallon of water
- 4 tbsp. olive oil
- In the bottom of a large stock pot, place the olive oil, chicken carcass, gizzards, onions and garlic and turn on medium heat to start a gently browning.
- After a few minutes of turning the chicken on all sides, add in the water.
- Bring the soup to a boil then lower the heat. Simmer on low for 2 hours. Skim off any foam that comes to the top of the pot.
- Cover and simmer a few more hours on low, then add in all the vegetables and seasonings.
- Continue simmering on low for another hour, total time should be 6-8 hours or even more if you have the time.
- Strain the broth into another pot, and pull the chicken meat off the bones placing on the side.
- In a separate pot, cook noodles or pastina of choice, or use my authentic homemade poured kluski recipe, Lane Kluski
- Serve with the with the pastina, and meat, garnish with fresh torn parsley. Freeze the remaining soup by ladling into large freezer-safe containers for future recipes.