Start by washing the chicken drumsticks, peeling and slicing the carrots, slicing the celery, chopping the onion, and mincing the garlic. This will make the cooking process smoother and more enjoyable.

In a large pot, add the chicken drumsticks and water or chicken broth. Bring to a boil, then reduce the heat to simmer. Skim any foam that rises to the top for a clearer soup.

After skimming, add the carrots, celery, onion, garlic, salt, pepper, dried thyme, and bay leaf. Simmer for about 45 minutes to an hour, or until the chicken is fully cooked and falls off the bone easily.

If you're adding noodles or rice, include them according to their cooking times, so they are perfectly cooked by the end of the simmering process. Once everything is cooked, remove the bay leaf and adjust the seasoning to taste.

Ladle the soup into bowls, ensuring each serving has a generous amount of vegetables and a chicken drumstick. Garnish with fresh parsley for a touch of color and freshness.