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Chicken Drumstick Soup

January 1, 2015 by Coco Morante 26 Comments

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

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.

instant pot

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 4 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!

Filed Under: Instant Pot / Pressure Cooker, Soups and Stews Tagged With: chicken drumstick soup, chicken soup with drumsticks, gluten free chicken soup, instant pot chicken recipes, instant pot chicken soup, paleo chicken soup, pressure cooker chicken soup

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Reader Interactions

Comments

  1. Dee

    January 22, 2016 at 6:30 am

    This looks super yummy. How long would this need to cook in a regular pressure cooker?

    Thanks.

    Reply
    • Margaret Jane Jane Powers

      November 17, 2016 at 6:15 pm

      5 stars
      Sounds terrific, but I too need the regular electric pressure cooker time/instructions.

      Reply
      • Sharon L

        July 7, 2022 at 6:19 am

        5 stars
        Great recipe. Added collard greens and lotsa carrots and celery. When feeling phlegmy, I whipped up fast remedy. Cooked rice separately and pour it over. It was quick and delicious. Used legs and deboned.
        Makes my house smell good too!

        Reply
    • Coco

      January 13, 2017 at 10:14 am

      In general, a stovetop pressure cooker will need about 15% less time than the Instant Pot. As such, I’d do 25 minutes at high pressure, rather than the 30 minutes of the Instant Pot’s “Soup” setting.

      Reply
  2. Peg

    December 23, 2016 at 3:56 pm

    OMG! This is the best chicken soup I’ve ever had in MY LIFE! I just got an Instant Pot and have been testing different recipes. I had made some chicken bone broth so used that in this recipe. This one is a keeper! I’m going to print out and start an Instant Pot recipe binder. Thank so much.

    Reply
    • Coco Morante

      January 10, 2017 at 3:50 pm

      So glad you enjoyed it!

      Reply
  3. Ashley

    June 16, 2020 at 10:23 am

    5 stars
    This was INCREDIBLY easy and was just as delicious! I used different veggies to accommodate my picky fiance – cabbage and broccoli (frozen), and then tossed in garlic and cilantro as well. Instead of straight broth, I used bouillon with water to appropriate proportions (1 quart of water, 4 tsp of bouillon base). This recipe is so simple, you can add or remove whatever! Thanks!

    Reply
  4. Anna

    November 20, 2020 at 5:52 pm

    I’ve only had my Instant Pot for a week, but have made two soups including this one. This has got to be the best soup I’ve ever had. I had to use a potato in place of the parsnip and rutabaga – not something I come across often in my Texas grocery store – but it turned out wonderfully. My husband agrees. 🙂

    Reply
    • Coco Morante

      March 19, 2021 at 9:43 am

      I’m so glad you both enjoyed it, Anna!

      Reply
  5. Hannah

    February 6, 2021 at 6:51 am

    This looks great! How many servings does this make?

    Reply
    • Coco Morante

      March 19, 2021 at 9:37 am

      This recipe makes about 4 hearty main-dish servings, or more like 6-8 smaller servings.

      Reply
    • Kevin

      March 27, 2022 at 9:15 am

      You didn’t say when to add the noodles and what do you mean by other ingredients?

      Reply
  6. Eileen Struble

    October 12, 2021 at 6:45 pm

    5 stars
    Perfect…I made exactly as written. Just added some broken no bake lasagna noodles after it was depressurized and cooling. Making a second batch and my husband Came in the room Inside I smell but absolutely perfect soup you made are you making it again? I did make one change actually I used bone broth instead of regular broth. My husband is recovering from an illness and the extra protein in the bone broth is quite a plus!! Thank you!!

    Reply
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    August 2, 2022 at 2:09 am

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    Reply

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About Coco

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook, Coco Morante runs the Instant Pot Recipes Facebook page. Work with me →

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