Prepare the Drumsticks:

Rinse the drumsticks thoroughly under cold water and lemon, and pat them dry with paper towels.

Season the drumsticks with salt and pepper to taste.

Sauté Aromatics:

Heat a tablespoon of oil over medium heat in a large soup pot.

Add the minced garlic and chopped onion. Sauté until the onion becomes translucent.

Create Flavor Base:

Add the complete seasoning, curry powder, tomato paste, and dried parsley. Mix well to create a flavorful base.

Add Drumsticks and Water

Add drumsticks to the pot and saute with veggies for another 5 minutes.

Pour 7-8 cups of water into the pot, stirring to combine with the flavor base.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.

Incorporate Vegetables:

Add the shredded cabbage, sliced carrots, and potatoes. Continue to simmer for 10 minutes. Add diced sweet potatoes to the pot. Continue to simmer for 5 minutes or until the vegetables are tender.

Cook Macaroni:

Add elbow macaroni (or your pasta of choice) to the pot at the same time you would add your diced sweet potatoes. Stir well to combine. Simmer on low for 5 minutes or until the pasta and veggies are tender.

Combine and Serve:

Adjust the seasoning if necessary and let the soup simmer for 5-10 minutes to allow the flavors to meld.

Serve Hot:

Ladle the drumstick soup into bowls and serve hot.

Optionally, garnish with fresh parsley or grated Parmesan cheese before serving.