Here’s a classic Chicken Feet Soup recipe—rich in flavor and collagen, perfect for a nourishing, comforting broth.
Chicken Feet Soup
Ingredients (Serves 4–6)
- 1 pound chicken feet, cleaned
- 6 cups water
- 1 medium onion, chopped
- 2–3 cloves garlic, smashed
- 1–2 slices fresh ginger
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1–2 bay leaves
- ½ teaspoon black peppercorns
- Salt to taste
- Optional: mushrooms, green onions, or herbs like cilantro
Instructions
- Clean the Chicken Feet
- Remove nails from the chicken feet (tip of each toe).
- Rinse thoroughly under cold water.
- Blanch the Chicken Feet
- Bring a pot of water to boil.
- Add chicken feet and blanch for 3–5 minutes to remove impurities.
- Drain and rinse.
- Prepare the Soup
- In a large pot, add 6 cups water, chicken feet, onion, garlic, ginger, carrots, celery, bay leaves, and peppercorns.
- Bring to a boil, then reduce heat to a simmer.
- Simmer for Flavor & Collagen
- Simmer 2–3 hours on low heat.
- Skim any foam or impurities that rise to the surface.
- Season and Serve
- Add salt to taste.
- Strain the soup if you prefer a clear broth, or leave vegetables and feet in for a hearty soup.
- Garnish with green onions, cilantro, or a dash of soy sauce if desired.
Tips for Extra Rich Broth
- Roast chicken feet for 10–15 minutes in the oven before simmering to deepen flavor.
- Add a splash of vinegar to the water at the start—it helps extract collagen.
- Use slow cooking (simmering 4–6 hours) for a very gelatinous, nutrient-rich broth.
💡 Bonus: Chicken feet soup is great for skin, nails, and joint health because it’s high in collagen.
If you want, I can also give a quick 1-hour pressure cooker version that still gives a rich, collagen-packed soup without hours of simmering.
Do you want me to do that?
