Chicken Soup, Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Chicken Soup
From: Valerie Koselka

This is the way my mom and dad used to make chicken soup. I think that I have mastered it and they would be proud.

One time, my dad made it on a Sunday, as he did not cook during the week, we found black specks floating around that were not pepper! Well, they were little bugs that did not come off the freshly picked parsley when he rinsed it! So we always joked about the extra protein that Dad gave us with the chicken soup that Sunday.


  • 1 stewer, cut up
  • 1 onion, cut up
  • 3-4 carrots
  • garlic, to taste
  • kubabas or allspice berries, to taste
  • black pepper, to taste
  • coarse salt, to taste
  • fresh parsley, to taste


  1. Rinse the chicken thoroughly under cold water and soak in salted water to drain the blood.
  2. Rinse again and put in a pot large enough for the chicken to fit.
  3. Fill with cold water to cover and slowly bring to a boil.
  4. Skim all the scum off the top and return soup to medium low.
  5. Add onion, garlic, kubaba, salt, pepper.
  6. Simmer for about an hour and adjust seasoning to your taste.
  7. Remove the chicken, let it cool, remove the meat and return to the soup pot(grapa).
  8. Add carrots and parsley and simmer for another 20 minutes or until the carrots are tender.

I always serve thin noodles or kluski with this soup. It is better the second day and worth the trouble of finding a stewer which gives it the flavor and color, however, I have used roasters or fryers and add chicken bouillion to make up for flavor.


My family surnames:
Warunek, Wojsowicz, Opiela, Regula, Zadlo, Kasa, Hucisko, Kolbuszowa Tuchewicz, Zyzelewski, Hartke, Hoppe, Kwiatkowski from Lodz, Brodnica, Rypin