OMG, y’all are gonna flip over this killer chicken soup with drumsticks! It’s seriously the real deal – we’re talking rich AF broth, meat that falls right off the bone, and all those veggies that make you feel like you’re not totally wrecking your diet. The secret to this perfect homemade chicken soup? Taking your sweet time letting those drumsticks simmer away. Perfect when it’s freezing outside, when you’re feeling under the weather, or just when you need some legit soul-warming chicken soup that doesn’t suck.
Tips for Perfect Chicken Soup from WebHealthy
- Bone-in drumsticks are a total game-changer for flavor in your chicken drumstick soup – don’t even think about using that boneless stuff
- Don’t rush it! Good soup is like a good relationship – it needs time, ya know?
- Skim that gunky foam off the top unless you want cloudy soup (gross!)
- Tough herbs like thyme go in early, but save the delicate ones like parsley for the last minute of your easy chicken soup recipe
- Season as you go, folks – nobody likes bland soup that’s been salt-bombed at the end
The Magic Behind This Recipe
What makes this best chicken soup recipe rock is my two-part cooking hack. First off, we’re building this crazy good flavor base with the drumsticks and those aromatic veggies. Then – here’s where it gets good – we pull that chicken out, shred it up, and throw it back in with fresh veggies that aren’t cooked to death. Trust me, it’s a total flavor bomb in every spoonful of comforting chicken soup!
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Hearty Chicken Soup with Drumsticks
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
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
Recipe Notes for Easy Weeknight Chicken Soup
- Make this bad boy up to 3 days ahead – it’s actually better on day 2 after all the flavors have had a chance to hook up
- In a rush? Grab a rotisserie chicken from the store instead – I won’t tell anyone!
- Want it thicker? Just smash some of those potatoes against the side of the pot with your spoon
- Like it spicy? Throw in some red pepper flakes and live your best life
- This homemade chicken soup freezes like a dream for up to 3 months in those containers with the snap-on lids
How to Make Authentic Chicken Soup Variations
- Asian-Inspired: Throw in some ginger and star anise, then finish with a splash of soy sauce and sesame oil – chef’s kiss!
- Mediterranean Style: Chuck in some diced tomatoes and zucchini, then finish with fresh basil – so dang good!
- Mexican Flair: Add corn, black beans, and cumin, then top with tortilla strips and lime – it’s like a fiesta in your mouth!
- Creamy Version: Hit it with some heavy cream at the end for a chicken drumstick soup that’ll make you wanna slap your mama (don’t actually do that)
- Grain Addition: Toss in some rice or that tiny pasta (what’s it called again? orzo!) for a stick-to-your-ribs meal
My Best Touch
What really kicks this best chicken soup recipe up a notch is throwing in a hunk of parmesan rind while the broth simmers. Hands down, it adds this crazy depth that’ll make people think you spent days on this soup. Just toss in a 2-3 inch piece with the broth and fish it out before serving. Also, that squeeze of lemon at the end? Non-negotiable! It cuts through all that richness and makes everything in this homemade soup pop like fireworks!
Nutrition Facts
(Per serving, approximately)
- Calories: 325
- Protein: 26g
- Carbohydrates: 24g
- Fat: 14g
- Fiber: 4g
- Sodium: 650mg
This chicken soup isn’t just crazy delicious – it’s packed with all the good stuff your body needs. The combo of lean chicken, all those veggies, and that healing broth makes this comforting chicken soup a complete meal that’ll fill you up without making you feel like garbage afterward. So what are you waiting for? Get cooking already!
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