Rosol Polish Chicken Soup

Place the whole chicken in a large pot and cover it with water.

Add the chopped carrots, celery, onion, and crushed garlic to the pot.

Incorporate bay leaves and black peppercorns for flavor.

Bring the pot to a boil, then reduce the heat to a simmer.

Skim off any foam that rises to the surface during the first 30 minutes of cooking.

Cover the pot and let it simmer for about 1.5 hours until the chicken is fully cooked and tender.

Remove the chicken from the pot and set it aside to cool.

Strain the broth to remove the vegetables and spices, returning the clear broth to the pot.

Once the chicken is cool, shred the meat into bite-sized pieces, discarding the skin and bones.

Return the shredded chicken to the broth and season with salt to taste.

Chop fresh parsley and add it to the soup just before serving.