Chicken Soup With Drumsticks Recipe
This chicken soup with drumsticks is rich, hearty, and packed with root vegetables like potatoes, parsnip, and rutabaga. Simmered in a flavorful broth with egg noodles, this comforting dish is perfect for a cozy meal. Simple, nourishing, and full of warmth.
6 Servings
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
To make this chicken soup with drumsticks gluten-free, simply replace the egg noodles with a gluten-free alternative such as:
- 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