This recipe highlights the transformation of a humble ingredient—chicken feet—into a nourishing, flavorful soup. Chicken feet are prized in many culinary traditions for their rich collagen content, which creates a naturally silky broth. When simmered slowly with vegetables and aromatics, they release a depth of flavor that rivals even the most elaborate stocks. The resulting soup is hearty, comforting, and packed with nutrients, making it both a traditional delicacy and a practical dish for wellness. The texture of the broth is velvety, the vegetables add sweetness and balance, and the garnishes bring freshness and crunch. This dish is not only about taste but also about embracing resourcefulness in cooking, turning every part of the chicken into something delicious and meaningful.
Ingredients
- 2 pounds chicken feet, cleaned and trimmed
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 8 cups water or chicken stock
- 2 tablespoons fish sauce or soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fried shallots (for garnish)
- 2 tablespoons chopped green onions (for garnish)
- Optional: 1 bay leaf or a sprig of thyme for added aroma
Instruction
- Prepare the chicken feet: Wash thoroughly, trim the nails, and peel off any outer skin if necessary. This ensures a clean base for the soup.
- Blanch for clarity: Place chicken feet in a pot of boiling water for 5 minutes, then drain and rinse. This step removes impurities and helps create a clear broth.
- Build the soup base: In a large pot, add water or chicken stock. Stir in garlic, ginger, onion, and bay leaf if using. Bring to a gentle boil.
- Simmer the chicken feet: Add the blanched chicken feet to the pot. Reduce heat to low and let them simmer for 1–1.5 hours. This slow cooking releases collagen, enriching the broth with a silky texture.
- Add vegetables: After the first hour, add carrots and potatoes. Continue simmering until the vegetables are tender and the chicken feet are soft.
- Season: Stir in fish sauce or soy sauce, salt, and pepper. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls, ensuring each serving has a balance of broth, vegetables, and chicken feet. Garnish with fried shallots and chopped green onions for freshness and crunch.
Servings
This recipe yields 4–6 servings, making it ideal for family meals or for storing leftovers to enjoy later.
Note
Chicken feet soup is more than just a dish—it’s a celebration of tradition, resourcefulness, and nourishment. The collagen-rich broth is naturally thick and comforting, often associated with benefits for skin, joints, and overall wellness. The vegetables add sweetness and balance, while the garnishes provide texture and brightness. Preparing chicken feet may seem unusual at first, but once cleaned and simmered, they become tender and flavorful, contributing to a broth that feels restorative. This recipe requires patience, as the slow simmering is key to unlocking the richness of the feet, but the reward is a soup that feels both rustic and refined. It is best enjoyed hot, with steam rising from the bowl, accompanied by rice or bread to soak up the broth. Each spoonful carries the essence of comfort food—simple ingredients transformed into something deeply satisfying. By embracing this recipe, you connect with culinary traditions that value every part of the chicken, turning what might be overlooked into a dish of warmth, nourishment, and delight.