u003cstrongu003eHow long do I need to cook chicken drumsticks for soup?u003c/strongu003e

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.

u003cstrongu003eCan I use frozen chicken drumsticks?u003c/strongu003e

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.

u003cstrongu003eHow do I store leftover chicken drumstick soup?u003c/strongu003e

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.

u003cstrongu003eCan I substitute chicken thighs for drumsticks?u003c/strongu003e

Yes, you can use chicken thighs, but drumsticks will give you a richer broth due to the higher bone content.

Chicken Drumstick Soup Recipe: Step-By-Step

Description

An easy homemade method for making chicken drumstick soup recipe.

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

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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.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Cuisine: American