Ingredients
Scale
- 6 bone-in chicken drumsticks (skin-on for extra flavor)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme (or 3 sprigs fresh)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- Optional: 1 lemon (zested for garnish)
Instructions
- Sear the Drumsticks: Heat olive oil in a Dutch oven over medium-high heat. Pat drumsticks dry, season with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside.
- Sauté Veggies: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes, scraping up browned bits from the bottom.
- Simmer: Return drumsticks to the pot. Pour in broth, add bay leaves and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
- Shred Meat: Remove drumsticks, shred meat off the bones (discard bones), and return meat to the pot.
- Finish: Stir in parsley. Taste and adjust salt/pepper. For brightness, add lemon zest before serving.