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5 from 2 votes

Chicken Drumstick Soup (Pressure Cooker or Stovetop)

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