Rosół

Instructions

1. Put the chicken in a large pot with cold water, then bring slowly to a boil, skimming off the foam that rises.
2. Add the onion, charred over the flame, the whole vegetables, the bay leaves, the coarse salt and the peppercorns.
3. Let it simmer covered over very low heat for 1 hour 30, never letting it boil hard so the broth stays clear.
4. Remove the chicken, shred the meat and set it aside, then strain the broth through a fine sieve.
5. Reheat the broth, add the carrot rounds and cook for 10 minutes.
6. Season with fine salt and pepper, then add the vermicelli or noodles 3 minutes before serving.
7. Divide the chicken meat among deep bowls and pour the very hot broth over, sprinkled with dill.