Chicken Soup with Drumsticks
Chicken soup with drumsticks: seared bone-in drumsticks simmered with onion, carrots, celery, leek, potatoes, parsnip and rutabaga in broth, shredded and finished with egg noodles. Serves 6.
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Ingredients
- 1 1/2 pounds chicken drumsticks about five large drumsticks
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks diced
- 1/2 leek sliced
- 1/2 pound potatoes peeled and diced
- 1 small parsnip peeled and diced
- 1/2 medium rutabaga peeled and diced
- 8 cups chicken or vegetable broth more if needed
- 2 bay leaves
- 1/2 teaspoon cracked black pepper
- salt to taste
- 5 ounces egg noodles
- parsley chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. When the oil is hot, add the diced onion and sauté for 2 to 3 minutes, until translucent.
- Place the drumsticks in the pot and sear them for 3 to 4 minutes on each side, until slightly golden brown.
- Add the carrots, celery, leek, potatoes, parsnip and rutabaga to the same pot. Stir the vegetables briefly, then pour in the broth.
- Add the bay leaves and cracked black pepper and stir. Cover the pot and bring the soup to a rolling boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the chicken is tender and cooked through. Poultry is done at 165°F on a food thermometer.
- Carefully remove the drumsticks from the pot and set them aside to cool slightly.
- While the chicken cools, add the egg noodles to the simmering broth and cook them for 8 to 10 minutes, or as the package directs, until tender.
- When the drumsticks are cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces. Return the meat to the pot and stir.
- Remove the bay leaves and adjust the salt to taste.
- Ladle the soup into bowls, garnish with chopped parsley and serve warm.
Notes
Leftovers: refrigerate within 2 hours in shallow containers, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 37.1gProtein: 19.5gFat: 6.9gSodium: 1302mgFiber: 4.8gSugar: 6.3g