A steaming bowl of Polish chicken noodle soup is like a warm hug from your babcia. As a food blogger who’s sampled soups from coast to coast, I can confidently say this recipe stands out with its rich broth, tender chicken, and perfectly cooked noodles that’ll make you forget all about that canned stuff.
Why This Recipe Works
- The double cooking method for the chicken ensures maximum flavor extraction while keeping the meat incredibly tender and juicy, not dry or stringy like many other recipes.
- Using a combination of fresh dill and parsley added at different stages creates layers of herbal complexity that elevate the soup beyond basic chicken noodle.
- Simmering the broth for just the right amount of time allows the vegetables to soften perfectly while maintaining their structural integrity and nutritional value.
- The specific noodle cooking technique prevents them from becoming mushy or absorbing all the broth, ensuring perfect texture even after refrigeration.
- Balancing the seasoning carefully at the end rather than throughout cooking allows each component to develop its full flavor potential without becoming over-salted.
Ingredients
- 2 pounds bone-in chicken thighs (skin removed)
- 1 whole yellow onion (peeled and quartered)
- 3 large carrots (peeled and sliced into 1/4-inch rounds)
- 3 celery stalks (trimmed and chopped into 1/2-inch pieces)
- 2 parsnips (peeled and diced into 1/2-inch cubes)
- 8 cups cold water
- 2 bay leaves
- 5 whole black peppercorns
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh dill (finely chopped, divided)
- 2 tablespoons fresh parsley (chopped)
- 8 ounces wide egg noodles
- 2 tablespoons unsalted butter
Equipment Needed
- Large stockpot or Dutch oven (8-quart capacity)
- Slotted spoon or spider strainer
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Kitchen timer
- Ladle
- Bowls for serving
Instructions
Prepare the Broth Base
Place the chicken thighs, quartered onion, bay leaves, and peppercorns in your large stockpot. Pour in the 8 cups of cold water, making sure the chicken is fully submerged. Bring this to a boil over high heat, then immediately reduce to a gentle simmer. You’ll know it’s at the right temperature when small bubbles occasionally break the surface but it’s not rolling violently. Simmer uncovered for 45 minutes, skimming off any foam that rises to the top with your slotted spoon. This slow extraction method pulls maximum flavor from the bones without making the broth cloudy. The chicken should be fully cooked and tender when pierced with a fork.
Cook and Shred the Chicken
Using your slotted spoon, carefully remove the chicken thighs from the broth and transfer them to a cutting board. Let them cool for about 10 minutes until they’re comfortable to handle. While waiting, use the spoon to remove and discard the onion quarters, bay leaves, and any peppercorns you can fish out. Once the chicken is cool enough, shred it using two forks or your fingers, discarding any bones and cartilage. You should have about 3 cups of shredded chicken. Return the shredded meat to the pot. This two-step cooking process ensures the chicken stays moist and flavorful rather than becoming tough from overcooking.
Add Vegetables and Simmer
Add the sliced carrots, chopped celery, and diced parsnips to the broth. Bring the soup back to a simmer over medium heat and cook for 20-25 minutes. The vegetables should be tender but still have a slight bite – you don’t want mushy veggies! Test by piercing a carrot slice with a fork; it should go through with slight resistance. During the last 5 minutes of cooking, stir in half of the chopped fresh dill. This timing allows the dill to infuse its flavor without becoming bitter from prolonged cooking. The soup should now be fragrant with the herbal notes complementing the rich chicken broth.
Cook the Noodles Separately
Final Seasoning and Serving
Turn off the heat and stir in the remaining fresh dill and all the chopped parsley. Season with the kosher salt and black pepper to taste – remember the broth will have reduced somewhat, so you’ll need adequate seasoning. Let the soup stand for 5 minutes off the heat to allow the flavors to meld together. Ladle into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. The soup should be served hot, with the fresh herbs brightening up the rich broth. If you’ve followed these steps, you’ll have a perfectly balanced soup where every component shines.
Tips and Tricks
For the absolute best flavor, consider using a combination of chicken thighs and drumsticks – the dark meat provides more collagen and richness to the broth. If you have time, let the cooked soup cool completely and refrigerate overnight; the flavors develop incredible depth when given time to meld. When reheating, do so gently over medium-low heat to prevent the chicken from toughening and the vegetables from turning to mush. If your soup seems too fatty after refrigeration, you can easily skim the solidified fat from the surface before reheating – this is actually a bonus for controlling richness! For extra flavor, try roasting the chicken bones and vegetables at 400°F for 30 minutes before making the broth – this caramelization adds wonderful depth. If you prefer clearer broth, you can strain it through cheesecloth after removing the chicken but before adding the vegetables. For those watching sodium, hold back on salt during cooking and add it at the table instead. To make this soup even more authentic, add a tablespoon of marjoram along with the dill – it’s a classic Polish herb combination. If you’re serving this to someone feeling under the weather, add a few slices of fresh ginger and a couple of garlic cloves to the broth for extra immune-boosting properties. For creamier texture, stir in a quarter cup of heavy cream during the last minute of cooking – though this isn’t traditional, it’s delicious. Always store noodles separately from the soup if you plan to have leftovers beyond one day to maintain perfect texture.
Recipe Variations
- For a heartier version, add 2 cups of diced potatoes during the vegetable cooking stage – they’ll thicken the broth slightly and make the soup more substantial. The potatoes should be cut into 1/2-inch cubes and will need about the same cooking time as the carrots.
- Transform it into avgolemono style by whisking 2 eggs with the juice of 2 lemons, then tempering with hot broth before stirring into the finished soup off the heat for a creamy, tangy twist.
- Make it spicy by adding 1 teaspoon of red pepper flakes with the vegetables and garnishing with sliced jalapeños – perfect for clearing sinuses during cold season.
- For a creamier version, stir in 1/2 cup of sour cream during the last minute of cooking – this Polish-style addition makes the broth rich and slightly tangy.
- Create a mushroom variation by sautéing 8 ounces of sliced cremini mushrooms in butter and adding them with the vegetables – the earthy flavors complement the chicken beautifully.
Frequently Asked Questions
Can I use boneless chicken instead of bone-in?
While you can use boneless chicken thighs, the bone-in version provides significantly more flavor and collagen, which gives the broth better body and richness. If using boneless, consider adding a tablespoon of unflavored gelatin to approximate the mouthfeel that bones provide. You’ll also need to reduce the initial simmering time to about 25 minutes since there are no bones to extract flavor from. The trade-off is convenience versus depth of flavor, so choose based on your priorities for that particular meal.
How long will leftovers keep in the refrigerator?
The soup will keep well for 3-4 days in an airtight container in the refrigerator. For best results, store the noodles separately if you know you’ll have leftovers beyond the first day. When reheating, do so gently over medium-low heat rather than boiling vigorously to prevent the chicken from becoming tough and the vegetables from turning mushy. If the soup seems too thick after refrigeration, you can thin it with a little water or additional broth when reheating. The flavors actually improve after a day, making leftovers something to look forward to.
Can I freeze this soup?
You can freeze the broth with vegetables and chicken for up to 3 months, but I highly recommend freezing it without the noodles as they become mushy upon thawing. Portion the soup into freezer-safe containers, leaving about an inch of headspace for expansion. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stove, cooking fresh noodles to add at the end. The broth may separate slightly during freezing, but a good stir during reheating will bring it back together perfectly.
What type of noodles are most authentic?
Traditional Polish chicken soup typically uses wide egg noodles, which hold up well in broth and provide substantial texture. However, you can use any sturdy noodle like kluski, broad egg noodles, or even homemade pasta if you’re feeling ambitious. Avoid very thin noodles like angel hair as they’ll become mushy too quickly. The key is choosing a noodle that can stand up to simmering without falling apart while still absorbing some of the delicious broth flavor. If you can’t find egg noodles, fettuccine broken into shorter pieces works surprisingly well.
Summary
This Polish chicken noodle soup combines tender chicken, fresh vegetables, and perfect noodles in a richly flavored broth that’s both comforting and nourishing. With pro tips for maximum flavor and perfect texture every time.
