Directions
Wash the chicken and put it into the big pot (cut into smaller parts if necessary).
Cover the chicken with cold water and bring it to an almost-boil (the soup CANNOT start boiling otherwise it will lose its taste).
If you notice white/dark foam gathered at the top of the soup, collect it with a tablespoon, and throw it away. It's called szumy and, normally, you have it in your soup.
When there is no more szumy left, peel or wash all the vegetables and put them into the rosol soup.
Add herbs and spices (without salt and pepper).
Let the soup simmer for 2-10 hours. The longer you cook, the better the soup will taste.
When the rosol soup is ready, strain all the ingredients out of the broth.
Add salt and pepper.
Cook noodles (or other add-ons) separately and put them in the bowls.
Pour the rosol soup into the bowls and sprinkle with chopped parsley.