Chicken Drumstick Soup

Psst! At the bottom of this post, you’ll find a coupon code for the Instant Pot!

Whether you’re doing a Whole30, Paleo, Gluten Free, or Just Plain Common Sense (my favorite option) diet overhaul, this chicken soup recipe fits the bill and then some. The broth is full of flavor thanks to a generous assortment of diced root vegetables, including parsnips, carrots, and my favorite, rutabaga.

I’ll admit it, I’m one of those folks who resolves to clean up their eating every January 1st. With the lure of holiday food out of the picture, it’s the ideal time to start anew, cultivating healthy habits that may have fallen by the wayside over the last couple months. A brimming bowl of vegetable-filled soup is a great way to kick things off.

Mr. Robopot Himself.

I’ve included instructions for making the soup in two different ways — you can either prepare it on the stovetop, or in a programmable electric pressure cooker. I was lucky enough to receive the Instant Pot model as a holiday gift, so that’s what I used for the bowl of soup you see pictured above.

I’ve made this recipe both ways over the years, and I have to say the pressure cooker wins for convenience and time, with no sacrifice of flavor or texture whatsoever. My friends Michelle and Danielle are practically evangelical about the Instant Pot, and after preparing soups, stews, beans, and grains in my own this past week, I can see why! You can expect to see pressure cooker and conventional instructions for lots of recipes in this space from here on out.

Chicken Drumstick Soup (Pressure Cooker or Stovetop)

A comforting bowl of chicken soup, with lots of vegetables for a flavorful broth.

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Author: Coco Morante

Ingredients

• 1 1/2 pounds chicken drumsticks about five large ones
• 2 large ribs celery sliced
• 2 medium carrots peeled and diced
• 1 large parsnip peeled and diced
• 1 medium rutabaga peeled and diced
• 1 small yellow onion diced
• 2 bay leaves
• 1/2 teaspoon cracked black pepper
• 1 quart chicken broth or 1 quart water + 1 teaspoon salt

Instructions

Instant Pot Pressure Cooker Instructions:

• Layer all of the ingredients in the pot, pouring in the chicken broth last to avoid splashing.
• Cover the pot and set to “Soup” setting. Wait for program to finish and pot to depressurize.
• When you can safely open the pot, remove the drumsticks with a slotted spoon and allow them to rest just until cool enough to handle.
• Remove the meat from the drumsticks, discarding the bones, skin, and cartilage. Return the meat to the pot with the other ingredients.
• Check for seasoning and salt to taste, if desired. Ladle into bowls and serve.

Stovetop Instructions:

• Add all of the ingredients to a medium (5 to 6-quart) heavy bottomed soup pot or dutch oven, pouring in the chicken broth last to avoid splashing. Cover the pot, then place it on the stove over medium heat.
• When the soup comes to a boil, turn down to low and let simmer, covered, until drumsticks are tender and the meat is just beginning to fall off the bones, about 1 hour and 15 minutes.
• Remove the drumsticks with a slotted spoon and allow them to rest just until cool enough to handle.
• Remove the meat from the drumsticks, discarding the bones, skin, and cartilage. Return the meat to the pot with the other ingredients.
• Check for seasoning and salt to taste, if desired. Ladle into bowls and serve.

To receive $50 off your order of $140 or more, enter coupon code “Coco” at the Instant Pot Online Store!  

Affiliate Link Disclosure

This recipe post contains Amazon and Instant Pot affiliate links. When you click
through and shop, I will receive a small sales commission on your purchase.

Thanks for supporting Lefty Spoon!