20-Min Chicken Rosół
A warming Polish chicken broth loaded with carrots, celery, and tender chicken — the weeknight version of a classic comfort bowl. Ready in 20 minutes with rotisserie chicken and boxed broth.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 22g
Ingredients
- 1 whole rotisserie chicken
- 6 cups chicken broth
- 2 medium carrots
- 1 large celery stalk
- ½ medium yellow onion
- 2 tbsp, chopped fresh parsley (or dill)
- 1 whole bay leaf
Instructions
- 1
Shred the rotisserie chicken with two forks. Slice carrots into 1/4-inch rounds, celery into 1/2-inch pieces, onion into thin half-moons.
- 2
Bring broth to a boil in a large pot over medium-high heat, about 2 minutes.
- 3
Add carrots, celery, onion, and bay leaf. Simmer for 8 minutes until vegetables are tender but not mushy.
- 4
Stir in the shredded chicken. Heat through, about 1 minute, until steam rises from the surface.
- 5
Season with salt and pepper to taste. Remove the bay leaf.
- 6
Ladle into bowls and scatter fresh parsley or dill over the top. Serve hot.
Tools you’ll need
- large pot (8-quart or similar)
- wooden spoon or ladle
- cutting board
- chef's knife
- two forks
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