Rosil (Ukrainian Chicken Soup)

This is my Баба’s old recipe. It’s the Halychan style of the Polish soup rosoł. This dish was once popular in Halychyna (western Ukraine), but fell out of popularity after WWII with the decline of Polish influence. It is still very popular in the Ukrainian diaspora.

Ukrainians today would typically call this soup бульйон (bouillon), although the two are distinct.

Rosil (Ukrainian Chicken Soup)


  • 2 Chicken breasts
  • 2 Chicken thighs
  • 3 Carrots
  • 2 Onions
  • 3 Sticks celery
  • Salt
  • Pepper
  • Chopped Dill
  • Polish Maggi Przyprawa w Plynie (optional)
  • Angel hair pasta


  • Simmer chicken for 1/2 hour. Periodically skim fat from surface.
  • Add vegetables
  • Simmer for 1.5 – 2 hours
  • Let cool
  • Remove vegetables and chicken. Strain the liquid in a fine strainer.
  • Add cookied carrots, celery
  • Add dill to taste
  • Add maggi to taste (optional)
  • Break up angel hair pasta into tiny pieces. Boil in salted water until done. Keep noodles separate from the rest of the broth – add directly into bowls when time to eat (this keeps the noodles from getting mushy)

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