Vegetable soup, known as Zupa Jarzynowa is a beloved Polish soup, often made with seasonal vegetables, tender chicken, and a creamy broth. It’s a dish that warms you from the inside out — light enough to enjoy year-round but hearty enough for cold days. While the ingredients can vary by region and household, the version below includes chicken and a rich assortment of vegetables for a full, satisfying flavor.

This is my Dad’s recipe. My father loved to cook. He worked hard every day, long hours, but when he came home he would go to the kitchen and make dinner for all of us. We used to live around the corner from the farmer’s market, so my Mom and Dad would pick up fresh vegetables every day and cook something delicious. Zupa jarzynowa or vegetable soup was a dish we would eat a lot during summer. Easy to make, fresh ingredients and budget friendly, it was a perfect dinner any day of the week.

🧄 Ingredients

• 2-3 chicken breasts
• 2 carrots, peeled and chopped
• 3-4 potatoes, peeled and diced
• 1 leek, white part only, sliced
• 1 parsnip, peeled and chopped
• 1 onion, halved
• 1 small can of green beans (340 ml)
• 1 small can of peas (340 ml)
• 1 small can of corn (340 ml)
• 1 small celery root, peeled and cubed
• 1 celery stalk, chopped
• 1/2 head cauliflower cut into small florets or 2 cups of frozen cauliflower
• 1 cup mushrooms, sliced
• 1 bay leaf
• 3–4 allspice berries
• 4 cups vegetable broth
• 2 cups water
• 1/2 cup 18% cream (Polish śmietana or heavy cream)
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley

🍲 Instructions:

Make the base broth:
In a large pot, add the chicken, bay leaf, allspice, vegetable broth and water. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, skimming off any foam that rises.

Prepare the vegetables:
While the broth simmers, prepare your vegetables. Wash, peel, dice, chop and slice as needed. Drain green beans, corn and peas.

Prepare mushrooms and onion:
In the frying pan, over medium-high heat, add touch of extra virgin olive oil. Sauté sliced mushrooms until they start to turn golden brown, then add chopped onion. Stir frequently and cook until onion appear translucent.

Prepare the chicken:
Remove the chicken from the pot. Discard the bay leaf and allspice. Shred the chicken breasts and set aside.

Add vegetables:
To the broth, add carrots, potatoes, parsnip, leek, celery root, celery stalk, cauliflower, green beans, corn, peas, sautéed mushrooms and onion. Simmer for 20–25 minutes, until all vegetables are tender.

Add chicken:
Return the shredded chicken to the pot.

Cream it up:
In a separate bowl, temper the cream by slowly adding a ladle of hot soup to it, stirring constantly. Then pour the warmed cream back into the pot and stir to combine. This step is optional, as not everyone likes to add cream to a soup. Try both ways and be the judge.

Season and finish:
Taste the soup and season with salt and pepper as needed. Let it simmer for 5 more minutes. Sprinkle with chopped parsley before serving.

🥖 Serving Suggestion:

Serve hot with crusty bread or a slice of fresh rye. It’s also perfect with a dollop of sour cream or a dash of dill for extra flavor.

Have you tried my wife’s Super Easy Greek Salad? It’s a perfect summer dish.