I bought drumsticks, green beans, broccolini, and a can of chunky creamy mixed vegetable sou. I got leftover baby corns best use it, and my dad gave me some cooked chickpeas. I chose a simple poached drumstick recipe that pairs well with macaroni.

Poached drumsticks are chicken drumsticks gently cooked in hot liquid—such as water, broth, or wine—kept just below boiling. This method keeps the meat tender and juicy, uses no added oil or butter, and delivers lean protein and minerals like iron and zinc, while the aromatic liquid turns into a flavour-packed chicken broth for soups, stews, or cooking rice.

Canned chunky creamy vegetable soup is a quick, ready-to-serve option that provides convenient dietary fiber, vitamins, and plant-based protein to keep you full and support healthy digestion, though creamy versions are higher in calories and fat than clear broth soups.

Combining green beans, broccolini, and baby corn creates a nutritious, low-calorie mix rich in fiber, vitamins, and antioxidants for gut, heart, and immune support. Green beans are low in calories yet high in fiber, Vitamin K for blood and bone health, and folate and potassium to help regulate blood pressure.

Broccolini—a cross between broccoli and Chinese kale—is rich in Vitamin C, the antioxidant compound sulforaphane, and minerals like calcium and magnesium that support healthy blood vessels and blood pressure. Baby corn, harvested before fully maturing, is lower in carbohydrates and glycemic impact than sweet corn, adds filling insoluble fiber without spiking insulin, and supplies beta-carotene and carotenoid antioxidants plus B vitamins that support eye health and energy metabolism.

A hearty and delicious meal made with something fresh, something canned, something dried, and something given. Let’s cook!

Ingredients

14 green beans, trimmed and cut to bite sized
8 chicken drumsticks
8 baby corns
2 bunches broccolini, cut to bite sized
2 cans chunky vegetable soup
280 g macaroni
180 g cooked chickpeas, given by dad
3 Tbs thickened cream (OPT)
3 Tbs minced garlic
1-2 Tbs Italian Seasoning
1Tbs dried basil leaves
2 c of chicken stock
1 1/2 c water, plus more if needed
oil
salt
black pepper

Method

Cook the oil and the minced garlic in a large, deep Dutch oven pot over low heat for just 30 seconds until fragrant. Keep the heat moderate so the minced garlic does not burn or turn bitter before the liquid goes in. Next place the drumsticks in. Now pour the 2 cans of chunky vegetable soup over them.

Add the Italian Seasoning and the dried basil leaves. If the soup doesn’t fully submerge the drumsticks, add 2 c chicken stock. Bring it to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 20 minutes.

When 20 minutes time up, add the macaroni into the simmering soup. Make sure there is enough liquid for the pasta to absorb; add 1 c of water first and stir. If it looks too thick still add in another 1/2 c of water. Cover and cook for 5 minutes.

After 5 minutes time up, add the green beans, broccolini, baby corns, and chickpeas. Stir well, cover, and let everything simmer for another 5 to 7 minutes until the macaroni is al dente, the vegetables are tender-crisp, and the chicken is fully cooked through. Turn the heat down to low. Pour in the thickened cream and stir gently until well combined and heated through. Taste and season with extra salt or black pepper if needed.

Spoon some macaroni and vegetables into a pasta bowl, place one drumstick on top, and spoon the sauce over. Serve with a glass of chilled white Moscato Sweet Lips.

Note: Pierce the thickest part of the meat with a skewer or knife tip. The juices should run completely clear with no pink or red tint. Cut down to the bone at the thickest part. The meat should be opaque and white with no raw, translucent pink areas left. Note that dark meat can sometimes retain a slight reddish hue near the bone due to hemoglobin, so look closely at the meat fibers. The meat should feel firm, and the skin or meat near the base of the bone should start pulling back slightly.

Thickened cream contains a gelatin or thickener, but boiling it hard can cause it to curdle or separate. Warming it gently at the end keeps the sauce smooth and silky. You can omit baby corns and add tomatoes. I don’t like wasting food, so I added in. You may use cream of mushroom soup instead of chunky vegetable soup.

https://helenscchin.com/2018/09/24/poached-chicken-drumstick-and-vegetables-macaroni/

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