Chicken soup of grilled chicken drumsticks

When it is this cold outside, you could use some soup. It seems to be good for you too. If only for the therapeutic effect of making your own food. The smell alone will make you happy.

We made a very recognizable chicken soup because of the whole drumstick that you get per portion. And it’s super easy to make.

The only preparation for this chicken soup is roughly chopping the carrot and shallots. These give off their flavour during the cooking of the soup, and afterwards, you can fish them out of the soup to eat.

Before the drumsticks go into the soup, we grill them on all sides. The caramelization of the skin also adds flavour to the soup, making it even tastier.

We have put a small Dutch oven in the Joe Junior for this soup. This is a 2.5-litre Dutch oven that is just big enough for four portions of soup. The lid of the Joe Junior closes neatly.

When all ingredients are in the pan, fill the pan with water until everything is submerged. Feel free to push everything under. The less water you need, the better. The more water, the thinner the soup will be.

After simmering for an hour, the bones, the connective tissue, collagen and the fat have imparted flavour to the water. Conversely, the stock you made has transferred its flavour to the chicken.

Remove the drumsticks, parsley and thyme sprigs, and the bay leaf from the stock. You can leave the garlic. We know some people who love to eat a whole clove. Allow the stock to reduce slightly so that it becomes stronger.

This is our chicken drumstick soup. If you will make this soup, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 4 drumsticks
  • Pepper and salt
  • 3 carrots
  • 2 cloves of garlic
  • A few sprigs of flat-leaf parsley
  • A few sprigs of thyme
  • 1 bay leaf
  • 3 shallots
  • 2 tbsp soysauce
  • 1.5 litres of water


  1. Cut the carrot into small pieces, half the shallots, and peel the garlic cloves. Then crush them with a chef’s knife.
  2. Sprinkle the drumsticks with salt and pepper and grill them all over direct heat until you see a nice grill colour.
  3. Put all ingredients in a Dutch oven and place it over the fire. Pour in the water until everything is submerged. The less water, the better.
  4. Leave the lid ajar and let the soup simmer for an hour until the meat falls off the drumstick.
  5. Remove the drumsticks from the pan and fish out the garlic, parsley, thyme and bay leaf from the soup. Let the rest of the soup reduce slightly.

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