My husband loves chicken soup, and I enjoy exploring new ingredients and recipes. We tried this recipe by a Polish-British blogger: https://www.everydayhealthyrecipes.com/chicken-vegetable-soup-vermicelli-rosol/ This soup gave me the opportunity to learn more about Polish cuisine and staples, including celeriac. It also taught me some tips to yield a clear chicken broth and intact cooked vegetables.
Our modifications: first, we doubled the recipe. For the chicken, we used 2 skinless drumsticks and 3 skinless bone-in chicken thighs, which we heated in 5.5 cups water. We covered and brought to a boil, then skimmed off the scum and reduced to a low simmer. Over time, we learned that this recipe is best made in a high-walled stainless steel Dutch oven or a tall stockpot (our low-walled 6 qt Dutch oven was insufficient).
Second, for the vegetables, we peeled two medium carrots and cut them in half (crosswise). For the celeriac, we used about 1/3 of a 2 lb root, which we peeled and left in 4 large chunks (similar to 1″ thick tiles). We peeled and halved 2 medium onions along the axis. We included one large leek (white part only), trimmed and halved along the axis, and 1/2 bunch parsley. We added the vegetables along with 4 allspice berries, 2 bay leaves, 1 Tbsp salt, and 2/3 tsp turmeric, and another 5.5 cups water. We also added 1/2 tsp celery seeds (in lieu of lovage); however, the next time we may try adding a handful of fresh celery leaves (the fronds and tender twigs) instead.
Third, we were mindful of the warning not to use too high heat, which could result in cloudy broth. We kept the soup to a simmer for 55 mins.
Fourth, we removed all of the solids from the soup. We shredded the chicken and cut the carrots and celeriac into bite sized pieces, and added them back to the broth. We discarded the other solids – onion, leek, bay leaves, allspice berries, and parsley.
Fifth, instead of angel hair pasta, we cooked 2 oz ditalini until al dente, and then set aside. (This yielded 4 oz cooked ditalini, which was more than enough for 2 people at dinner. We will make more pasta for the rest of the broth another day.) We seasoned the soup to taste with salt, black pepper, and a dash (1/2 tsp) of sugar.
Finally, we served by placing 1/2 cup cooked ditalini in our soup bowl, then poured the broth overtop. This was very tasty and satisfying. (Jan. 2023)
Cooking Adventures 