Chicken Feet Soup
A cozy and soulful soup made with chicken feet, perfect for cold days and family gatherings.
Ingredients
Main Ingredients
- 2 pounds chicken feet (cleaned and tips cut off) Make sure to clean and trim the feet properly.
- 8 cups water This will be used for boiling the feet.
- 4 medium potatoes (peeled and chopped) Yukon gold or russet work well.
- 2 units carrots (sliced thin)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (smashed)
- 1-2 sprigs fresh thyme Dried thyme can also be used.
- 1 unit Scotch bonnet pepper Keep it whole for less spice.
- 2 units scallions (chopped) Use both white and green parts.
- 1 cup pumpkin or squash (optional) Adds color to the soup.
- 1 unit chicken bouillon cube Optional, but adds depth of flavor.
- to taste none salt and black pepper Add according to preference.
- as needed none water crackers or dumplings Optional for serving.
Instructions
Preparation
- Clean the chicken feet by snipping off the nails and rinsing them under cold water.
- In a large pot, add the chicken feet and enough water to cover them. Bring to a boil.
- Let it simmer for about 40 minutes or until the skin is soft, skimming off any foam that appears.
- Add garlic, thyme, onion, and the chicken bouillon to the pot during the simmering stage.
Cooking
- Once the chicken feet are plump and soft, add the carrots, potatoes, pumpkin, Scotch bonnet, and scallions.
- If using dumplings, pinch off small pieces and drop them in now.
- Allow everything to cook together until the vegetables are soft and the broth has a rich, cloudy look.
- Season with salt and pepper to taste, then serve hot.
Notes
If you're hesitant about using chicken feet, consider substituting half chicken wings. This soup develops more flavor as it sits, so leftovers are great the next day. Store in the fridge for up to three days.