Estimated reading time: 10 minutes
There’s something wonderful about a warm bowl of chicken soup. It feels like the best food to make you feel good, doesn’t it? For me, it brings back memories of my grandmother’s kitchen, where the smell of soup cooking was in the air. But this chicken drumstick soup is special. We are using chicken drumsticks, and that is important! Drumsticks make the soup taste richer and better because they have tasty bones and soft meat inside.
I’ve experimented with countless chicken soup variations over the years, and I’ve found that drumsticks consistently deliver the best results. They’re also incredibly affordable and readily available. In this post, I will share my favorite recipe for chicken soup. I have made it many times, and many people who tried it enjoyed it! I will explain how to pick the best ingredients and how to cook it just right. We will also look at some fun ways to change the recipe and talk about the health benefits of this classic dish. Get ready to make your chicken soup even better! I will also share options for different tastes and needs, including a gluten-free recipe.
Table of contents
Why Drumsticks Are the Best Choice for Chicken Soup
Let’s talk about why drumsticks are the star of this show. I used to be a “whole chicken” kind of soup maker, thinking it was the only way to get a truly rich broth. But I was wrong! Drumsticks, with their higher ratio of bone and connective tissue to meat, actually create a more gelatinous, flavorful broth. This is because those bones and tissues are packed with collagen, which breaks down into gelatin during the simmering process.
And what does that mean for your soup? It means a richer, more satisfying mouthfeel and a depth of flavor that you just can’t get with leaner cuts of chicken. Plus, the meat on the drumsticks stays incredibly tender and juicy, even after a long simmer. Think of it this way: you’re getting the best of both worlds – a flavorful broth and delicious, fall-off-the-bone chicken.
From a scientific standpoint (and yes, I’ve geeked out on this!), the bones release nucleotides and other flavor compounds that contribute to that umami, savory taste we all crave. It’s the science of deliciousness!. I personally prefer using bone in skin on chicken drumsticks.
Step-by-Step Chicken Drumstick Soup Recipe
Okay, let’s start cooking! This recipe is simple to follow, even if you are new to cooking. I have made it into clear steps that are easy to understand. I also included many helpful tips to guide you along the way.
Ingredients:
- 1.5 – 2 lbs chicken drumsticks (bone-in, skin-on for maximum flavor – trust me!)
- 8 cups chicken broth (low-sodium, preferably homemade, but good quality store-bought works too)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Add salt and black pepper to make the food taste good, according to your preference.
- Optional: 1 cup chopped vegetables of your choice (potatoes, parsnips, zucchini, etc.)
- Optional: 1/2 cup uncooked noodles or rice (add in the last 20 minutes of cooking)
- Fresh Parsley to garnish
Equipment:
- Large stockpot or Dutch oven
- Cutting board
- Chef’s knife
Instructions:
Time needed: 1 hour and 30 minutes
- Sear the Drumsticks (Optional but Recommended):
In a pot, heat one tablespoon of olive oil over medium-high heat. Add chicken drumsticks and cook for 2-3 minutes on each side until lightly browned. This step enhances flavor but can be skipped for a quicker meal. I recommend browning for better taste!
- Sauté the Vegetables:
Take out the drumsticks and put them to the side. Add the chopped onion, carrots, and celery into the pot. Cook them for about 5 to 7 minutes until they are soft. Then, add the garlic and cook for one more minute until you can smell it.
- Add the Broth and Drumsticks:
Add the chicken broth to the pot and then return the seared drumsticks to it. Add the bay leaf, thyme, and rosemary. Add salt and pepper to the food. Don’t be afraid to use a lot of pepper!
- Simmer:
Get the soup to a boil, then decrease the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for even more flavor. The longer it simmers, the richer the broth will be. I usually let mine simmer for at least 90 minutes.
- Add Noodles/Rice (Optional):
If using noodles or rice, add them during the last 20 minutes of cooking.
- Remove and Shred the Chicken:
Once the chicken is cooked, remove the drumsticks and let them cool. Shred the meat from the bones with 02 forks, discarding the bones and skin (or save the bones for broth).
- Return Chicken to Pot:
Put the shredded chicken back into the pot. Mix everything together well.
- Serve:
Scoop the soup into bowls and add fresh parsley on top if you want. Serve it hot with some crusty bread or crackers.
Pro Tips for Chicken Drumstick Soup
Want to take your chicken drumstick soup to the next level? Here are a few of my favorite tips and tricks:
- Use Homemade Broth: If you have time, making your own chicken broth is a great idea. It gives your food a rich flavor that you can’t get from broth you buy in the store.
- Don’t Skimp on the Simmer Time: The longer the soup simmers, the more flavor will develop. Be patient!
- Add a Parmesan Rind: This is a secret weapon for adding umami flavor! Just toss a Parmesan rind into the pot while the soup is simmering. Remove it before serving.
- Fresh Herbs are Key: While dried herbs are convenient, fresh herbs (like parsley, thyme, and dill) add a bright, vibrant flavor. Add them at the very end of cooking.
- A Splash of Acid: Adding a little lemon juice or a littel bit of apple cider vinegar at the end can make the flavors taste better.
Health Benefits of Chicken Drumstick Soup
Chicken soup isn’t just comfort food; it’s also surprisingly good for you! And when you use drumsticks, you’re getting an extra boost of nutrients.
- Collagen Powerhouse: As we discussed earlier, the bones and connective tissue in drumsticks are rich in collagen. Collagen is a protein that’s essential for healthy skin, joints, and gut health.
- Immune Support: Chicken soup has long been touted as a cold remedy, and there’s some science to back that up! Studies have shown that chicken soup may have mild anti-inflammatory effects and can help to clear nasal congestion.
- Hydration: It is a great way to stay hydrated when you are ill.
- Nutrient-Rich: The vitamins, minerals and antioxidants come from the vegetables you add.
10 Creative Variations to Try (Chicken Drumstick Soup)
Once you’ve mastered the basic recipe, feel free to get creative! Here are a few of my favorite variations:
- Spicy Chicken Drumstick Soup: Add a pinch of red pepper flakes, a chopped jalapeno, or a dash of your favorite hot sauce.
- Creamy Chicken Drumstick Soup: Stir in a 1/2 cup of coconut milk or heavy cream at the end of cooking.
- Lemon and Herb: Add the juice of 01 lemon and 1/4 cup of chopped fresh herbs like dill, parsley and chives at the end.
- Ginger Garlic: Add extra 1 tablespoon of fresh ginger.
- Gluten-Free Chicken Drumstick Soup: Simply omit the noodles or rice, or use gluten-free noodles.
- Chicken and Rice: Simply add rice.
- Mexican-Inspired Chicken Drumstick Soup: Add black beans (can of), diced tomatoes (can of), and one teaspoon of chili powder. Serve with tortilla chips and avocado.
- Thai Coconut Curry Chicken Drumstick Soup: Use coconut milk instead of some of the broth, and add a tablespoon of red curry paste.
- Italian Wedding Soup (with Drumsticks!): Add small meatballs and escarole or spinach.
- Low-Sodium: Omit adding salt and ensure you use a low-sodium broth.
FAQ Section
Simmer the drumsticks for at least 1 hour, or up to 2 hours for maximum flavor. The meat should be soft and come off the bone easily.
Yes, you can use frozen drumsticks, but you’ll need to increase the cooking time. It’s best to thaw them first for more even cooking.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months.
Yes, you can use chicken thighs, but drumsticks will give you a richer broth due to the higher bone content.
Conclusion
Here is my favorite recipe for chicken drumstick soup! I hope you try it and like it as much as I do. This soup is warm and good for you, making it great for any meal. Feel free to change it up and add your favorite ingredients. Remember, the best soup cooks slowly! Enjoy your cooking!
Who Should Skip This Recipe?
While I believe this chicken drumstick soup is pretty adaptable, there are a few situations where it might not be the ideal choice. I always strive for honesty in my recipes, so let’s be upfront:
- Strict Vegetarians/Vegans: Obviously, this recipe contains chicken. While the broth could technically be made with vegetable broth and the chicken omitted, you’d lose the core flavor profile and the benefits of the bone-in chicken. There are many great vegetarian and vegan soup recipes out there that would be more suitable.
- People with Severe Chicken Allergies: Even trace amounts of chicken can trigger allergic reactions in some individuals. If you have a known chicken allergy, it’s best to avoid this recipe entirely.
- Those Seeking an Extremely Low-Fat Meal: While you can trim excess fat from the drumsticks and use low-sodium broth, this soup still contains some fat from the chicken skin and bones (which contributes to the flavor and richness). If you’re on a very strict low-fat diet, a lighter, broth-based vegetable soup might be a better option.
- Individuals Who Dislike Dealing with Bones: If you find the process of removing bones and shredding chicken unpleasant, you could technically use boneless, skinless chicken breasts, but, as I have stated before, you’d be sacrificing a significant amount of flavor and the benefits of the collagen.
What Do You Think?
I’m always eager to hear your feedback! Have you tried this chicken drumstick soup recipe? What variations did you experiment with? Do you have any secret ingredients or tips you’d like to share? Let me know in the comments below! I love connecting with fellow soup enthusiasts, and your comments help me improve my recipes and create even better content. Plus, By sharing your experiences with others you can help them discover some new and fun ways of preparing this classic dish. Don’t be shy – let’s talk about it! If you enjoyed this recipe, please share it with your friends and family on social media!
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Chicken Drumstick Soup Recipe: Step-by-Step
Equipment
- Large stockpot or Dutch oven
- Cutting Board
- Chef's Knife:
Ingredients
- 1.5 – 2 lbs chicken drumsticks bone-in, skin-on for maximum flavor – trust me!
- 8 cups chicken broth low-sodium, preferably homemade, but good quality store-bought works too
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Add salt and black pepper to make the food taste good according to your preference.
- Optional: 1 cup chopped vegetables of your choice potatoes, parsnips, zucchini, etc.
- Optional: 1/2 cup uncooked noodles or rice add in the last 20 minutes of cooking
- Fresh Parsley to garnish
Instructions
- Sear the Drumsticks (Optional but Recommended):
- In a pot, heat one tablespoon of olive oil over medium-high heat. Add chicken drumsticks and cook for 2-3 minutes on each side until lightly browned. This step enhances flavor but can be skipped for a quicker meal. I recommend browning for better taste!
- Sauté the Vegetables:
- Take out the drumsticks and put them to the side. Add the chopped onion, carrots, and celery into the pot. Cook them for about 5 to 7 minutes until they are soft. Then, add the garlic and cook for one more minute until you can smell it.
- Add the Broth and Drumsticks:
- Add the chicken broth to the pot and then return the seared drumsticks to it. Add the bay leaf, thyme, and rosemary. Add salt and pepper to the food. Don’t be afraid to use a lot of pepper!
- Simmer:
- Get the soup to a boil, then decrease the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for even more flavor. The longer it simmers, the richer the broth will be. I usually let mine simmer for at least 90 minutes.
- Add Noodles/Rice (Optional):
- If using noodles or rice, add them during the last 20 minutes of cooking.
- Remove and Shred the Chicken:
- Once the chicken is cooked, remove the drumsticks and let them cool. Shred the meat from the bones with 02 forks, discarding the bones and skin (or save the bones for broth).
- Return Chicken to Pot:
- Put the shredded chicken back into the pot. Mix everything together well.
- Serve:
- Scoop the soup into bowls and add fresh parsley on top if you want. Serve it hot with some crusty bread or crackers.
