Chicken Broth for Polish Chicken Noodle Soup (Rosół)

Add water to the pot and set the water to boil.
8 cups water
Next, prep the veggies. Wash the celery and peel the carrot, garlic and onion. Cut the celery stalks, carrots and onion in half just to fit in the pot better.
1 large carrot, 1-2 stalks celery, 1 onion, 3 garlic cloves
Grab your herbs and if you want you can tie them together with twine or a thread for easier removal.
Bunch of leafy Herbs
Once the water starts to steam a little, add the chicken or chicken bones, all the veggies and herbs.
6 chicken drumsticks
When the soup starts to boil gently turn down the heat to low and cook for 60 minutes, longer if you have the time.
Once cooked, remove all the herbs and veggies using tongs. For a very clear broth, strain the soup through a strainer into a smaller pot.
To make Polish Noodle Soup (or Rosół), add 1 tsp of salt and a pinch of pepper. Also, add the carrot pack to the pot. I like to cut it into smaller chunks but traditionally it’s not finely chopped for serving.
1 tsp salt, Pinch of ground black pepper, ½ tsp Maggi seasoning
In a small pot, bring water to a boil. Once boiling add the noodles and cook according to package instructions. Mine take only 3-4 minutes. Strain the noodles, add ¼ per serving to a bowl and pour 2 cups of stock over the noodles. You can also add a carrot to the bowl.
1 cup thin egg noodles, Fresh parsley