chicken feet soup

Ah, chicken feet soup! 🐓🍲 This is a classic in many cultures (like Chinese, Filipino, and Jamaican cooking). Chicken feet might sound unusual, but they’re packed with collagen, which makes the soup rich, gelatinous, and flavorful. It’s often slow-cooked with aromatics, vegetables, and herbs.

Here’s a simple, safe, and tasty recipe:

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Ingredients (serves 4)

• 1 lb (about 450g) chicken feet, cleaned

• 8 cups water or chicken stock

• 1 onion, quartered

• 2–3 garlic cloves, smashed

• 1–2 carrots, chopped

• 2 stalks celery, chopped

• 1–2 slices ginger (optional, for extra flavor)

• 1–2 bay leaves

• Salt and pepper to taste

• Optional: chopped green onions or parsley for garnish

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Instructions

1. Clean the chicken feet: Wash thoroughly, trim nails if needed, and remove any rough skin.

2. Blanch (optional but helps reduce smell): Boil the chicken feet in water for 5 minutes, then drain and rinse.

3. Cook the soup:

   • In a large pot, add chicken feet, water (or stock), onion, garlic, ginger, carrots, celery, and bay leaves.

   • Bring to a boil, then reduce heat to low and simmer 2–3 hours until the soup is rich and the chicken feet are soft.

4. Season: Add salt and pepper to taste. Remove bay leaves.

5. Serve: Garnish with chopped green onions or parsley. The broth should be slightly gelatinous, flavorful, and nourishing.

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💡 Tips:

• The longer you simmer, the more collagen and richness the soup gets.

• You can add other ingredients like mushrooms, corn, or herbs depending on the flavor profile you want.

• Some people like to remove the bones from the feet after cooking; others eat them as is, chewing carefully.

If you want, I can also give you a “modern, lighter, high-protein version” that’s easy to make in under an hour but still keeps that collagen-rich richness.

Do you want me to make that version?