Ingredients
- 6 chicken drumsticks (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
Heat up that olive oil in a big ol’ pot over medium heat. Season those drumsticks with salt and pepper, then toss ’em in the pot. Brown ’em up for like 5-6 minutes – we’re not trying to cook ’em through, just getting some color on there for that hearty chicken soup flavor. Take ’em out and set ’em aside for a hot minute.
In that same pot with all those tasty chicken bits, throw in your diced onion, carrots, and celery. Let ’em cook down for about 5 minutes till they start getting soft. Make sure you’re scraping up all those browned bits from the bottom – that’s where the magic happens, people! Add that garlic and let it do its thing for another 30 seconds till it smells amazing.
Toss those browned drumsticks back in the pot. Add your bay leaves, thyme, and chicken broth. Crank it up till it’s bubbling, then dial it back to a nice chill simmer. Cover it partway and let it do its thing for about 30-35 minutes, till that chicken is tender but not falling apart yet.
Once those drumsticks are cooked through, carefully fish ’em out and plop ’em on a cutting board. When they’re cool enough to handle without burning the heck outta your fingers, pull all that meat off and shred it up. Chuck the bones and skin (unless you’re into that – no judgment!), and toss the meat back in the pot.
Dump those potato cubes into your soup and let ’em simmer for about 15 minutes, or until you can stick a fork in ’em easy. Throw in those frozen peas and give ’em another 5 minutes to heat through. Boom – now you’ve got that legit chicken soup with vegetables that your grandma would be proud of!
Fish out those bay leaves – nobody wants to choke on those! Throw in your chopped parsley and lemon juice. This step is clutch – it’ll brighten up your chicken soup from scratch like nobody’s business. Give it a taste and add more salt and pepper if it needs it. Don’t be shy!
Ladle that liquid gold into bowls. If you’re feeling fancy, throw some extra herbs on top or drizzle a little olive oil. Serve it up with some crusty bread for dunking – that’s non-negotiable, folks!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop
Nutrition
- Calories: 325
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