Mom’s Rosol - Chicken Soup

I dug out my mom’s old Polish chicken soup - rosol - recipe about a month ago. There really wasn’t much to it except the basic ingredients. She always had to cook things without pepper or spices because my dad had a stomach ulcer. So we made the soup but didn’t really do everything that we were supposed to. This I found out after it was made and had spoken to a cousin and aunt about how they make it. Apparently you never cook the noodles in the soup. The egg noodles are made separately and the soup is then poured over the noodles. And, I didn’t put the pot in the refrigerator overnight for the fat to float to the top and then be removed. So the next time we made the soup we weren’t able to get a soup bone, but did get something like it - but the marrow was not enough. But this time we did put the pot in the refrigerator over night and we made the noodles separately. After the first serving there was enough to last for another meal. So the second time we added in some spinach to give it some color. Her original recipe called for vegetable flakes - not something that we could find anywhere. So we ended up using bits of celery, onions and carrots. All I know is that it tasted wonderful regardless of the way we made it. My cousin suggested using a whole chicken rather than just the chicken breasts - the kind you buy that’s already cooked. She said it adds more flavor after first munching on the wings and other bits. Maybe we’ll try that next time. It’s the kind of thing that reminds you of home. What could be better than that?