Cozy, homemade chicken soup with drumsticks loaded with egg noodles, potatoes, and root veggies. Rich, hearty, and exactly what you need today!
You ever have one of those days where nothing seems to go right? The kind of day where your coffee spills, your socks don’t match, and somehow, despite having a full fridge, there’s nothing to eat? That’s exactly the kind of day this soup was born.
It started with me standing in front of the fridge, staring at a pack of chicken drumsticks, wondering if I could turn them into something soul-warming without making a trip to the store. I grabbed a few sad-looking veggies—potatoes, carrots, celery, and some rutabaga I forgot I bought—and decided to just go for it.
An hour later, the house smelled like my grandma’s kitchen, and the first spoonful? Magic. The broth was deep and rich, the egg noodles soaked up all that goodness, and suddenly, my chaotic day didn’t seem so bad.
This chicken soup with drumsticks is that kind of meal—the one that turns a bad day around.
Why You’ll Love This Chicken Soup With Drumsticks Recipe?
- Drumsticks make the broth next-level rich. Forget boneless chicken—these guys bring the flavor.
- It’s packed with veggies. The potatoes, parsnip, and rutabaga make this extra hearty, almost like a stew.
- Egg noodles = comfort food royalty. They soak up the broth, making every bite ridiculously satisfying.
- One pot, easy cleanup. Because no one has time for a sink full of dishes.
- It only gets better with time. Day two? Even more flavorful.
Ingredient Notes:
I know, I know—“It’s just chicken soup, do the ingredients really matter that much?” YES. And here’s why:
- Chicken Drumsticks: The bones give this soup a rich, deep flavor that boneless chicken just can’t match.
- Carrots, Celery & Leeks: The classic soup trio. The leeks add a little something special—almost a mild sweetness.
- Potatoes, Parsnip & Rutabaga: These root veggies make the soup thick and comforting, and they get super tender as they cook.
- Chicken Broth: Go for homemade if you have it. Store-bought works, but add a little extra seasoning.
- Bay Leaves & Black Pepper: Simple but crucial. The bay leaves add an earthy depth, and black pepper gives it just enough kick.
- Egg Noodles: Because what’s soup without something to slurp?
Pro Tip: If you really want that deep, golden broth, brown the drumsticks first before adding the broth. Game. Changer.
How To Make Chicken Soup With Drumsticks?
Step 1: Get That Flavor Going
Heat some olive oil in a big pot (bigger than you think you need). Toss in your diced onion and let it get soft and translucent—smells good already, right?
Now, add the chicken drumsticks and sear them until they get a little golden. Not looking for crispy here, just a little color. This step locks in all that deep, rich flavor.
Step 2: Time for the Good Stuff
Throw in the carrots, celery, leek, potatoes, parsnip, and rutabaga. Pour in your broth, add the bay leaves and black pepper, and stir it all together. Cover the pot and bring it to a boil.
Once it’s bubbling, lower the heat and let it simmer for 20-25 minutes. This is where the magic happens—the drumsticks get fall-apart tender, and the broth absorbs all those amazing flavors.
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Step 3: Chicken, Meet Noodles
Pull the drumsticks out and let them cool for a few minutes. While they’re cooling, drop the egg noodles into the pot and let them cook.
Meanwhile, shred the chicken off the bones and toss it back in. This is the part where you start getting impatient because it smells so good.
Step 4: Final Touches & Serve
Fish out the bay leaves (seriously, don’t forget), adjust the salt to taste, and sprinkle in some fresh parsley.
Now, grab a bowl, maybe some crusty bread, and get ready to feel like someone just gave you a big, warm hug.
Storage Options:
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Freeze it (without the noodles) for up to 3 months. Just add fresh noodles when serving.
- Reheat: Warm on the stovetop over medium heat, adding a splash of broth if needed.
Pro Tip: If you’re planning to freeze, cook the noodles separately and add them fresh when you reheat. They’ll stay perfectly chewy instead of turning mushy.
Variations and Substitutions:
- No drumsticks? Swap them for bone-in, skin-on chicken thighs—same richness, just as good.
- Need it gluten-free? Use rice noodles or extra potatoes instead of egg noodles.
- Like spice? Throw in a pinch of red pepper flakes.
- More greens? Stir in baby spinach or kale in the last few minutes.
What to Serve with Chicken Soup With Drumsticks?
You could just eat it on its own… but why stop there?
- Crusty Bread – Because dunking is half the fun.
- Grilled Cheese – No explanation needed.
- Side Salad – Something fresh and crunchy to balance things out.
- Roasted Vegetables – If you’re feeling extra fancy.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Just throw everything (except the noodles and parsley) into your slow cooker and cook on low for 6-8 hours or high for 4 hours. Add the noodles in the last 20 minutes.
Can I use rotisserie chicken instead?
Yep! Just skip the browning step and add shredded rotisserie chicken in the last 10 minutes.
How can I make this soup creamier?
Stir in a splash of heavy cream or a dollop of sour cream right before serving. Makes it extra cozy.
So, that’s the story of how a random fridge clean-out turned into one of my favorite soup recipes ever. It’s rich, cozy, and guaranteed to make even the worst days better.
Now, tell me—what’s your go-to comfort food? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Soup With Drumsticks Recipe
Ingredients
Main Ingredients:
- 1 ½ pounds chicken drumsticks
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks diced
- ½ leek sliced
- ½ pound potatoes peeled and diced
- 1 small parsnip peeled and diced
- ½ medium rutabaga peeled and diced
Broth & Seasoning:
- 8 cups chicken or vegetable broth more if needed
- 2 bay leaves
- ½ teaspoon cracked black pepper
- Salt to taste
Final Touches:
- 5 ounces egg noodles
- Chopped parsley for garnish
Instructions
Sauté the Aromatics and Chicken
- In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onion and sauté for approximately 2–3 minutes, or until it becomes translucent.
- Place the chicken drumsticks in the pot and sear them for 3–4 minutes on each side, allowing them to develop a slight golden-brown color. This step enhances the depth of flavor in the broth.
Build the Broth
- To the same pot, add the carrots, celery, leek, potatoes, parsnip, and rutabaga. Stir the vegetables briefly before pouring in the chicken or vegetable broth.
- Add the bay leaves and cracked black pepper, then stir to combine. Cover the pot with a lid and bring the soup to a rolling boil. Once it reaches a boil, reduce the heat to low and allow the soup to simmer for 20–25 minutes, or until the chicken becomes tender and fully cooked.
Shred the Chicken and Cook the Noodles
- Carefully remove the chicken drumsticks from the pot and set them aside to cool slightly.
- While the chicken is cooling, add the egg noodles to the simmering broth and cook them according to the package instructions, typically 8–10 minutes, until tender.
- Once the chicken has cooled enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate.
Season and Serve
- Remove the bay leaves from the soup and adjust the salt to taste.
- Ladle the soup into serving bowls and garnish with chopped parsley. Serve immediately while warm, optionally paired with crusty bread or a side salad.
Notes
- Rice noodles for a light and delicate texture
- Gluten-free pasta to maintain a classic soup consistency
- Diced potatoes for a naturally thick and hearty alternative
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
