How To Make Chicken Soup With Chicken Legs?

Chicken soup is frequently lauded as a calming elixir, particularly during the cold and flu season.

This classic dish warms the soul and has the potential to make you feel better in any situation.

In this article, we’ll look at how to make a substantial chicken soup with chicken legs as the main component.

How To Make Chicken Soup With Chicken Legs?


  • 4 to 6 chicken legs
  • 8 cups water or homemade or store-bought chicken broth
  • 2 peeled and sliced carrots
  • 2 chopped celery stalks
  • 1 diced onion 3 minced garlic cloves
  • two bay leaves
  • 1 teaspoon thyme dried
  • 1 teaspoon rosemary dried
  • Season with salt and pepper to taste
  • 2 cups egg noodles (optional) or rice
  • Optional garnish: chopped fresh parsley


1. Prepare The Chicken Legs As Follows

To begin, select fresh chicken legs. You can also combine chicken thighs and drumsticks for more flavor and textural variety.

Brown the chicken legs in a heavy-bottomed saucepan or Dutch oven. Warm a few teaspoons of vegetable oil over medium-high heat. Before continuing, wait until the oil is hot but not smoking.

Place the skin-side down chicken legs in the pot. Allow them to sear for about 2-3 minutes, or until a golden-brown crust forms.

Then, flip it over and sear the other side. Browning the soup adds depth and richness to the flavor. Remove the browned chicken legs from the pot and set them aside.

2. Cook The Vegetables

If necessary, add more oil to the same saucepan. You can reuse the oil from searing the chicken.

Mix in the chopped onions, carrots, celery, and garlic. Cook for about 5 minutes or until the onions soften and become translucent.

This initial sautéing of the vegetables increases their sweetness and adds to the overall flavor of the soup.

3. Replace The Chicken Legs

Add the seared chicken legs back to the pot. Any liquids that have accumulated on the plate can be poured into the saucepan when you add them back in to capture the extra flavor.

4. Pour In The Liquid

Fill the container with 8 cups of liquid. You can use water, which works quite well, or homemade or store-bought chicken broth. Using chicken broth can give your soup a deeper flavor.

If you’re using water and want to boost the flavor of the broth, add a couple of chicken bouillon cubes. This is optional, although it can improve the overall flavor.

5. Simmering

Bring the soup to a boil, and then turn the heat down to low. To keep the flavors in, cover the saucepan with a lid.

Cook for 1 to 1.5 hours, or until the chicken legs are tender and cooked through.

During this time, periodically check the soup and skim off any foam or contaminants that rise to the surface.

6. Take Out The Chicken Legs

When the chicken legs are cooked through and tender, carefully remove them from the pot using tongs.

Allow the chicken legs to cool gently on a platter or chopping board.

7. Chicken Shreds

When the chicken has cooled sufficiently to handle, shred the meat off the bones. Remove the bones and any skin.

You can shred the chicken into bite-sized pieces to ensure that there is plenty of chicken in every spoonful of soup.

8. Optional: Serve With Noodles Or Rice

If you wish to add noodles or rice to your chicken soup, now is the time to do so. Cooking times for different types of pasta and rice will vary, so follow the package recommendations to ensure they’re cooked to your desired level of doneness.

9. Return The Shredded Chicken

Return the shredded chicken to the pot after the noodles or rice are done. This will assist the chicken taste permeate the entire soup.

10. Adjust And Taste

Before serving, taste the soup and season with salt and pepper as desired. Remember that the flavors will intensify as the soup simmers, so season lightly at start and add more as needed.

11. Serve

Fill bowls halfway with hot, delicious chicken soup.

Garnish each bowl with freshly cut parsley for an added splash of freshness and color.

Tips For Chicken Soup With Chicken Legs

It takes more than just following a recipe to make the ideal chicken soup with chicken legs. Here are some pointers to make a nice and hearty chicken soup:

Select Fresh Chicken Legs: Begin with high-quality chicken legs. Choose ones that are fresh, plump, and free of smells. Better flavor comes from higher-quality chicken.

Consider Using a Variety of Chicken Parts: While chicken legs alone can make a tasty soup, consider using a variety of chicken parts, such as thighs and drumsticks, for added flavor and texture complexity.

Brown the Chicken Legs: Sear the chicken legs before boiling them in the soup to give a layer of rich, caramelized flavor to the broth. This step is optional, but strongly recommended for enhanced flavor.

Homemade Chicken Broth: Make your own chicken broth by cooking chicken bones and vegetables in water. This handmade broth will add depth to your soup. If you don’t have time to make your own, use a high-quality store-bought chicken broth instead.

Add Aromatics: Consider adding aromatics such as leeks, parsnips, or even a little bit of ginger or lemongrass in addition to onions, carrots, and celery for a distinct spin.

Fresh Herbs: While dried herbs are convenient, using fresh herbs like thyme, rosemary, or parsley may add rich, aromatic tastes to your soup. For best freshness, add them near the end of the cooking procedure.

Low & steady Simmer: Allowing the flavors to mingle and build complexity over a long, steady simmer. Allow your soup to simmer for at least an hour or more.

Skim the Soup: As the soup simmers, foam or contaminants may rise to the surface. Skim them off with a spoon. As a result, the broth will be cleaner and clearer.

Customize with Vegetables: Feel free to add your favorite vegetables to your soup. Peas, maize, green beans, and spinach are popular additions. To keep their freshness and color, add them at the end of cooking.

Control the Salt: Use caution when adding salt, especially if using store-bought chicken broth. Because store-bought broths can be rather salty on their own, taste your soup before adding salt.

Noodles and rice: If using, prepare them separately and add them to each individual bowl before ladling in the hot soup. If you have leftovers, this stops them from collecting too much liquid and becoming mushy.

Refrigerate and reheat: As with many soups, chicken soup tastes even better the second day as the flavors merge. Refrigerate any leftovers and gently reheat them.

Freeze for Later: Because chicken soup freezes well, make a large pot and freeze individual servings for easy future dinners.

Taste and Adjust: As you go along, taste your soup and adjust the seasoning as needed. Keep in mind that flavors can intensify as the soup simmer, so start with less salt and add more as needed.

Garnish Creatively: Garnish your chicken soup with a squeeze of lemon juice, fresh herbs, a sprinkle of grated Parmesan cheese, or a dollop of sour cream for added flavor and presentation.

Chicken soup cooked with chicken legs is a hearty and pleasant dish that may brighten your day and provide you comfort on any given day. You can make a healthy supper with few ingredients and a simple cooking method that’s ideal for both chilly evenings and times when you need a little extra TLC.

Thanks for reading. I hope you find it helpful.

Leave a Comment